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Comparison of total microbial DNA extraction methods in yellow water and pit mud in strong-flavor liquor production
PAN Lingling1, WANG Mei1, LUO Mingyou1, FU Xiaohong2, XU Kun2, CAO Zijian2, WANG Tao3,
China Brewing ›› 2016, Vol. 35 ›› Issue (4) : 42-46.
PDF(1689 KB)
PDF(1689 KB)
Comparison of total microbial DNA extraction methods in yellow water and pit mud in strong-flavor liquor production
To efficiently obtain total DNA of microrganism from pit mud and yellow water in strong-flavor liquor production and better analyze the microbial flora of the process, four different methods were designed for total DNA extraction. The total DNA was extracted from the yellow water and pit mud of a well-known strong-flavor liquor company at Luzhou with the four methods. UV absorption was used to measure the total DNA purity and PCR-DGGE was used to study the diversity of prokaryotic microorganisms. The results showed that the total DNA extracted from two samples by four kinds of methods all had high purity. Using these DNA as a template, specific bands of 16S rDNA portion fragments of the bacteria and archaeal can be amplified. The DGGE showed abundant diversity of the bands, but the bands were significantly different. In comprehensive consideration from DNA purity, amplification effect and the DGGE spectrum, the method of "enzyme+SDS+liquid nitrogen" was the optimal for two kinds of samples.
strong-flavor liquor / yellow water / pit mud / prokaryotic microorganisms / DNA extraction / PCR-DGGE {{custom_keyword}} /
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