Comparison of Four Methods for Genomic DNA Extraction from Yeasts

Abstract

Abstract: In order to screen a simple and effective method for the extraction of yeast genomic DNA, different methods, such as lysozyme digestion, overnight snailase digestion, snailase digestion followed by repeated freezing and thawing and grinding with glass beads were compared for their performance based on cell disruption observed under inverted fluorescence microscope, DNA concentration and purity determined using UV spectrophotometer and DNA quality detected by agarose gel electrophoresis and PCR. Except lysozyme digestion, all other methods provided high-quality yeast genomic DNA. The method of grinding with glass beads presented the advantages of high quality extracts, lower cost, less time consuming and ease of operation.

Key words: yeast, genomic DNA, grinding with glass beads, snail enzyme, lysozyme

[1]	WANG Hui, CHEN Xiong, LIN Weichao, LI Yaoling, DAI Jun. Effect of C-5 Sterol Desaturase ERG3 on Saccharomyces cerevisiae Halotolerance [J]. FOOD SCIENCE, 2020, 41(8): 83-90.
[2]	HUANG Lin, MA Jieying, WANG Shuang, WANG Nan, MORADANA GAMAGE Rasadi Sajeewa Rajakaruna, LU Fuping, LIU Yihan. Recombinant Expression of Phospholipase D from Streptomyces septatus in Pichia pastoris and Analysis of Its Enzymatic Properties [J]. FOOD SCIENCE, 2020, 41(8): 100-107.
[3]	LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin. Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content [J]. FOOD SCIENCE, 2020, 41(7): 203-209.
[4]	SU Jing, GONG Rong. Recent Advances in Understanding Glutathione during Wine-Making Process [J]. FOOD SCIENCE, 2020, 41(7): 283-291.
[5]	LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng. Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2020, 41(6): 72-78.
[6]	WANG Wujing, TONG Ping, CHEN Hongbing, GAO Jinyan. Effects of Interaction on the Structure and Potential Allergenicity of Ovalbumin and Lysozyme [J]. FOOD SCIENCE, 2020, 41(6): 16-24.
[7]	XU Zhiyong, MA Aimin. Global Trends in Nutrigenomic Research: A Bibliometric Analysis [J]. FOOD SCIENCE, 2020, 41(5): 237-245.
[8]	SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang. Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties [J]. FOOD SCIENCE, 2020, 41(2): 148-157.
[9]	XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang. Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu [J]. FOOD SCIENCE, 2020, 41(2): 196-201.
[10]	REN Jiayi, ZHAI Yingying, HUANG Jingjing, ZHANG Huimin, XIONG Shanbai, HUANG Qilin, ZHU Jianzhong, LI Pei, LI Ku, SHEN Shuo. Analysis of Taste Components of Yeast Extract and Effect of Composite Seasoning Containing It on the Flavor of Silver Carp [J]. FOOD SCIENCE, 2020, 41(16): 210-217.
[11]	TIAN Jianjun, ZHANG Kaiping, ZHAO Yanhong, LI Quanwei, MA Muran, MA Junjie, CAO Kaihui, JIN Ye. Whole Genome Sequencing and Sequence Analysis of Lactobacillus helveticus TR13 from Air-dried Mutton [J]. FOOD SCIENCE, 2020, 41(16): 101-109.
[12]	LIU Peitong, ZHEGN Xiaowei, DUAN Changqing, CHEN Bo, YAN Guoliang. A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation [J]. FOOD SCIENCE, 2020, 41(15): 314-322.
[13]	SHU Huizhen, TANG Zhiling, HAN Wei, CHEN Haiming, CHEN Weijun, HU Yueying, CHEN Wenxue. Antibacterial Activity and Mechanism of Caryophyllene against Brochothrix thermosphacta [J]. FOOD SCIENCE, 2020, 41(15): 31-38.
[14]	ZHANG Yuhan, XIE Jing. Effect of Packaging Oxygen Concentration on Gill Structure and Related Enzyme Activities in Lateolabrax maculatus during Waterless Live Transportation [J]. FOOD SCIENCE, 2020, 41(15): 269-274.
[15]	ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin. Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation [J]. FOOD SCIENCE, 2020, 41(14): 210-216.

Comparison of Four Methods for Genomic DNA Extraction from Yeasts

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments