Inhibitory Effects of Collagen on the PCR for Detection of Clostridium perfringens

It is essential to identify specific food components that inhibit PCR in order to increase the sensitivity of the PCR method for rapid detection of pathogens contaminating a food. We found that collagen, a major component of several foods, inhibited PCR. The inhibitory action of collagen on PCR coul...

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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Kim, Sangburm, Labbe, Ronald G., Ryu, Sangryeol
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 2000
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91966/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10698795/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.3.1213-1215.2000
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