@article{oai:repository.naro.go.jp:00003062,
 author = {鈴木, 聡 and SUZUKI, Satoshi and 柏木, 豊 and KASHIWAGI, Yutaka},
 journal = {食品総合研究所研究報告, Report of National Food Research Institute},
 month = {Mar},
 note = {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.},
 pages = {1--7},
 title = {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},
 volume = {79},
 year = {2015},
 yomi = {スズキ, サトシ and カシワギ, ユタカ}
}