ena-STUDY-Anisa-26-07-2017-15:36:13:686-936
Application of next generation semiconductor based sequencing for species identification in dairy products
In this study, we applied a next generation sequencing (NGS) technology (Ion Torrent) for species identification based on three mitochondrial DNA (mtDNA) regions amplified on DNA extracted from dairy products. Sequencing reads derived from three libraries, obtained from artificial DNA pools or from pooled amplicons, were used to test the method. Then, sequencing results from five libraries obtained from two mixed goat and cow milk samples, one buffalo mozzarella cheese, one goat crescenza cheese and one artisanal cured ricotta cheese, were able to detect all expected species in addition to undeclared species in a few of them. Mining generated reads it was possible to identified different dairy species mitotypes and the presence of human DNA that could constitute a potential marker to monitor the hygienic level of dairyproducts. Overall results demonstrated the usefulness of NGS for species identification in food products and its possible application for food authentication.
In this study, we applied a next generation sequencing (NGS) technology (Ion Torrent) for species identification based on three mitochondrial DNA (mtDNA) regions amplified on DNA extracted from dairy products. Sequencing reads derived from three libraries, obtained from artificial DNA pools or from pooled amplicons, were used to test the method. Then, sequencing results from five libraries obtained from two mixed goat and cow milk samples, one buffalo mozzarella cheese, one goat crescenza cheese and one artisanal cured ricotta cheese, were able to detect all expected species in addition to undeclared species in a few of them. Mining generated reads it was possible to identified different dairy species mitotypes and the presence of human DNA that could constitute a potential marker to monitor the hygienic level of dairyproducts. Overall results demonstrated the usefulness of NGS for species identification in food products and its possible application for food authentication.