RNA extraction from Cheese
Instrument: Precellys® 24 Dual
Sample: Ripened cheese.
Protocol:
- Add 1.6g each of 0.1 mm and 0.5 mm Zirconium beads to Precellys® 7mL kit (empty vial): Ref.1005-01.
- Add 500 mg of ripened cheese + 5 ml Trizol
- Run the Precellys at 6500 rpm, 2x20 sec, 15 sec break
- Subsequent RNA purification was as described in Monnet C, Ulvé V, Sarthou A-S, Irlinger F. (2008) Extraction of RNA from cheese without prior separation of microbial cells. Appl Environ Microbiol 74: 5724-5730
Results:
RNA quality assessment with the Agilent bioanalyser: electropherogram of RNA preparation from ripened cheese after 1 month of ageing. Showing the presence of yeast ribosomal RNA (18S and 25S) and bacteria ribosomal RNA (16S and 23S). The yield is 75μg of RNA per gram of ripened cheese.
