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Digitale Medien

Salmon and Trout Analysis by PCR-RFLP for Identity Authentication (1999)

Carrera, E. ; Garcia, T. ; Céspedes, A. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 64 (1999), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Raw and smoked Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss) were differentiated by PCR amplification of a 950 bp conserved fragment of the mitochondrial 16S rRNA gene followed by restriction site analysis with the endonucleases Hpa I and Bst Ell. Salmon PCR products digested with Hpa I yielded two fragments of 804 bp and 146 bp, while trout PCR products were not cleaved by this enzyme. However, Bst Ell did not cleave salmon PCR products while two bands of 513 bp and 437 bp were produced when trout samples were cleaved with this enzyme. This genetic marker could be very useful for detecting fraudulent substitution of lower valued smoked trout.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15053.x

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