An optimized procedure for the recovery of RNA from micro-organisms involved in the fermentation of starchy foods (mainly hard-to-lyse lactic acid bacteria) is reported. Critical steps for the extraction were: cell recovery by differential centrifugation; cell wall digestion with both mutanolysin and lysozpme; and CTAB treatment for the elimination of starch. Digestion of starch with α-amylase did not improve extraction yields. The method yielded high amounts of RNA from pozol, a Mexican maize-based fermented food, and was found to extract total RNA efficiently from all the micro-organisms potentially present in these ecosystems. Both rRNA and mRNA recovered were of high quality and suitable for hybridization studies.
CITATION STYLE
Ampe, F., Ben Omar, N., & Guyot, J. P. (1998). Recovery of total microbial RNA from lactic acid fermented foods with a high starch content. Letters in Applied Microbiology, 27(5), 270–274. https://doi.org/10.1046/j.1472-765X.1998.00435.x
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