Comparison of three methods of DNA extraction from cold-smoked salmon and impact of physical treatments

Journal of Applied Microbiology

Volumn 98, Issue 5, 2005, Pages 1230-1238

  Giacomazzi, S ^a   Leroi, F ^a   Joffraud, J J ^a  

^a IFREMER   (France)

Author keywords

Cold smoked salmon; DNA extraction; Freezing; Ionizing irradiation; PCR; rpoB gene

Indexed keywords

DNA; EFFICIENCY; EXTRACTION; FOOD PRODUCTS; IRRADIATION; POLYMERASE CHAIN REACTION;

BACTERIAL DETECTION; COLD-SMOKED SALMON; DNA EXTRACTION; EXTRACTION PROCEDURE; FOOD MATRIXES; FREEZING; IONIZING IRRADIATION; PCR; PHYSICAL TREATMENTS; RPOB GENE;

FREEZING;

BACTERIAL DNA;

DNA; FOOD SCIENCE; MICROBIOLOGY;

ANALYTIC METHOD; ARTICLE; BACTERIUM DETECTION; CARNOBACTERIUM MALTAROMATICUM; CONTROLLED STUDY; DEVICE; DNA EXTRACTION; FOOD CONTAMINATION; FOOD FREEZING; FOOD IRRADIATION; FOOD PRESERVATION; INTERMETHOD COMPARISON; IONIZING RADIATION; NONHUMAN; PHOTOBACTERIUM PHOSPHOREUM; POLYMERASE CHAIN REACTION; REPRODUCIBILITY; SALMON;

BACTERIA (MICROORGANISMS);

EID: 17644396976     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02574.x     Document Type: Article

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