prikaz prve stranice dokumenta DNA isolation from Aspergillus flavus : Optimal method selection
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Scientific paper - Original scientific paper
DNA isolation from Aspergillus flavus : Optimal method selection
Croatian journal of food science and technology, 10 (2018), 2; 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02
Šarkanj, Bojan; Bošnjak, Zinka; Perić, Magdalena; Kovač, Tihomir; Džijan, Snježana

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Šarkanj, B., Bošnjak, Z., Perić, M., Kovač, T. & Džijan, S. (2018). DNA isolation from Aspergillus flavus : Optimal method selection. Croatian journal of food science and technology, 10. (2), 157-163. doi: 10.17508/CJFST.2018.10.2.02

Šarkanj, Bojan, et al. "DNA isolation from Aspergillus flavus : Optimal method selection." Croatian journal of food science and technology, vol. 10, no. 2, 2018, pp. 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02

Šarkanj, Bojan, Zinka Bošnjak, Magdalena Perić, Tihomir Kovač and Snježana Džijan. "DNA isolation from Aspergillus flavus : Optimal method selection." Croatian journal of food science and technology 10, no. 2 (2018): 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02

Šarkanj, B., et al. (2018) 'DNA isolation from Aspergillus flavus : Optimal method selection', Croatian journal of food science and technology, 10(2), pp. 157-163. doi: 10.17508/CJFST.2018.10.2.02

Šarkanj B, Bošnjak Z, Perić M, Kovač T, Džijan S. DNA isolation from Aspergillus flavus : Optimal method selection. Croatian journal of food science and technology [Internet]. 2018 November 30 [cited 2025 January 22];10(2):157-163. doi: 10.17508/CJFST.2018.10.2.02

B. Šarkanj, Z. Bošnjak, M. Perić, T. Kovač and S. Džijan, "DNA isolation from Aspergillus flavus : Optimal method selection", Croatian journal of food science and technology, vol. 10, no. 2, pp. 157-163, November 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:465854. [Accessed: 22 January 2025]

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Metadata
Title (english)DNA isolation from Aspergillus flavus : Optimal method selection
AuthorBojan Šarkanj
AuthorZinka Bošnjak
AuthorMagdalena Perić
AuthorTihomir Kovač
AuthorSnježana Džijan
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Dental Medicine and Health Osijek
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Medicine Osijek
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The methods for fungal genomic DNA isolation for PCR amplification, including commercially available kits, must often be adapted in order to produce sufficient amounts of high-quality DNA from specific fungal species. The aim of this study was to select an optimal method for the isolation of DNA from Aspergillus flavus suitable for PCR reaction. Four different methods were compared according to their efficiency in isolating pure DNA, their price and time consumption. DNA quantification and purity estimation were performed using the NanoDropTM 1000 UV/VIS spectrophotometer and DNA integrity and PCR products were determined by gel-electrophoresis. DNA quantity ranged from 92.77 ± 11.52 to 5477.4 ± 22.03 ng/µL, with A260/280 from 1.14 ± 0.10 to 1.94 ± 0.16, and A260/230 0.37 ± 0.05 to 1.91 ± 0.17. There were also great differences in time consumption per sample, ranging from 1 hr 15 min to 7 hr 5 min. The determined costs per sample were ranging from 0.12 € to 2.29 € per sample. All tested methods were suitable for the isolation of A. flavus genomic DNA and subsequently for PCR reaction.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 10, no. 2, pp. 157-163
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2018.10.2.02
URN:NBNurn:nbn:hr:109:465854
Publication2018-11-30
Document URLhttps://hrcak.srce.hr/file/308826
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Public noteThis research was supported by the Josip Juraj Strossmayer University of Osijek (Young Scientist Grant). We would like to acknowledge the help and technical advice we received from Sanja Kuzmac, BSc, and Vedran Katavić, PhD, from the University of Zagreb, who provided us with the NanoDropTM.
Created on2025-01-17 15:51:48