The project aim is to determine if good quality DNA can be extracted from barley, malt and hop, ingredients used in beer brewing. Good quality DNA is important in DNA fingerprinting techniques which can be used for identification of ingredients. The 3 methods tested are the cetyltrimethylammonium bromide (CTAB) method, QIAGEN DNeasy Plant Mini Kit and Meyer’s method as published in 1996 with QIAGEN DNeasy Plant Mini Kit in combination. To evaluate the DNA quality after extraction we used 3 different techniques: (i) spectrophotometry to estimate purity by using the ratio A260/A280; (ii) agarose gel electrophoresis after DNA extraction to determine the success of the extraction and evaluate the amount of high molecular weight DNA and degradation; and (iii) the polymerase chain reaction with 4 different primer pairs, together with agarose gel electrophoresis, to determine if the extracted DNA could be used in downstream applications, see the effect of inhibitors and estimate the fragmentisation of the DNA. The results achieved using the above mentioned methods were then used to evaluate the success of each of the extraction methods in their function of extracting high quality DNA from barley, malt and hop as well as determining whether the treatment of the ingredients has an effect on the DNA quality.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:uu-7101 |
| Date | January 2006 |
| Creators | Ramberg, Anna |
| Publisher | Uppsala universitet, Institutionen för medicinsk biokemi och mikrobiologi, Uppsala : Universitetsbiblioteket |
| Source Sets | DiVA Archive at Upsalla University |
| Language | English |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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