WEKO3
-
RootNode
アイテム
Convenient preparation of fungal genomic DNA templates for polymerase chain reaction and temporal temperature gradient gel electrophoresis analyses of fungal diversity in the Japanese fermented soybean paste miso
https://doi.org/10.24514/00002939
https://doi.org/10.24514/00002939398f1334-aa1c-47a9-bd0a-6a898761c8e4
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
nfri_report_No79p1-7p.pdf (1.2 MB)
|
|
| Item type | 紀要論文01 / Departmental Bulletin Original Article(1) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2019-12-20 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Convenient preparation of fungal genomic DNA templates for polymerase chain reaction and temporal temperature gradient gel electrophoresis analyses of fungal diversity in the Japanese fermented soybean paste miso | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Convenient preparation of fungal genomic DNA templates for polymerase chain reaction and temporal temperature gradient gel electrophoresis analyses of fungal diversity in the Japanese fermented soybean paste miso | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | eng | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | FTA(R) card | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | traditional Japanese fermented food miso | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | PCR-TTGE | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | fungal diversity | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| ID登録 | ||||||||||||||||||
| ID登録 | 10.24514/00002939 | |||||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||||
| 著者 |
鈴木, 聡
× 鈴木, 聡
× 柏木, 豊
|
|||||||||||||||||
| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | We have developed a method to extract DNA from a traditional Japanese fermented soybean paste (miso) more easily and quickly than by conventional methods. The extracted miso DNA was used as a template for the polymerase chain reaction (PCR) to amplify the ITS2 region of ribosomal DNA. We found the PCR sensitivities with the templates extracted by this new method and by the conventional method to be comparable for the detection of fungal communities. We also investigated the fungal diversity in miso by using a culture-independent genetic fingerprinting technique known as temporal temperature gradient gel electrophoresis (TTGE), and then compared the TTGE profiles of 18 miso samples. The TTGE profile of each miso type could be classified according to the fermentation procedure used during manufacture. | |||||||||||||||||
| 書誌情報 |
食品総合研究所研究報告 en : Report of National Food Research Institute 巻 79, p. 1-7, 発行日 2015-03-01 |
|||||||||||||||||
| 出版者 | ||||||||||||||||||
| 出版者 | 農業・食品産業技術総合研究機構 | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 0301-9780 | |||||||||||||||||
| DOI | ||||||||||||||||||
| 関連タイプ | isIdenticalTo | |||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | 10.24514/00002939 | |||||||||||||||||
| 著者版フラグ | ||||||||||||||||||
| 出版タイプ | VoR | |||||||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||||||
Share
Cite as
SUZUKI, Satoshi, KASHIWAGI, Yutaka, 2015, Convenient preparation of fungal genomic DNA templates for polymerase chain reaction and temporal temperature gradient gel electrophoresis analyses of fungal diversity in the Japanese fermented soybean paste miso: 農業・食品産業技術総合研究機構, 1–7 p.
Loading...
