Effect of storage and processing on plasmid, yeast and plant genomic DNA stability in juice from genetically modified oranges

Journal of Biotechnology

Volumn 128, Issue 1, 2007, Pages 194-203

  Weiss, Julia ^a   Ros Chumillas, Maria ^a   Peña, Leandro ^b   Egea Cortines, Marcos ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

DNA degradation; Pasteurization conditions; PCR; Transgenic detection; Transgenic oranges

Indexed keywords

ANTIBIOTICS; BACTERIA; BIOTECHNOLOGY; FRUIT JUICES; YEAST;

DNA DEGRADATION; PASTEURIZATION CONDITIONS; PCR; TRANSGENIC DETECTION; TRANSGENIC ORANGES;

DNA;

FUNGAL DNA; PLANT DNA; PLASMID DNA;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL GENE; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; DEGRADATION KINETICS; DNA STRUCTURE; GENE AMPLIFICATION; GENETICALLY MODIFIED FOOD; HORIZONTAL GENE TRANSFER; MARKER GENE; NONHUMAN; ORANGE (FRUIT); ORANGE JUICE; PASTEURIZATION; PHYTOCHEMISTRY; PRIORITY JOURNAL; RECOMBINANT DNA TECHNOLOGY; SWEET ORANGE;

BEVERAGES; CITRUS SINENSIS; DNA, PLANT; DNA, RECOMBINANT; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD, GENETICALLY MODIFIED; FOOD-PROCESSING INDUSTRY; GENE TRANSFER, HORIZONTAL; GENOMIC INSTABILITY; HYDROGEN-ION CONCENTRATION; PLANTS, GENETICALLY MODIFIED; PLASMIDS;

CITRUS SINENSIS;

EID: 33845883335     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiotec.2006.09.009     Document Type: Article

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