Table 1 Experiment settings, including DNA amplification primers and polymerase chain reaction (PCR) conditions used, for fish type identification.
From: Uncovering the microbiome landscape in sashimi delicacies
DNA amplification parameters for host species identification | ||||||
|---|---|---|---|---|---|---|
Sashimi labels | salmon, amberjack, cobia, snapper | tuna | ||||
Forward | TATCTAGTATTTGGTGCCTGAGCCGG | CACGCCTTAAGCTTGCTCATCCGAGC | ||||
Reverse | TCACCTCCTCCAGCAGGGTCAAAGAA | TCCCCTCCGCCTGCCGGGTCAAAGAA | ||||
Stage | Condition | Condition | ||||
Initial denaturation | 95 °C | 1 min | 95 °C | 1 min | ||
Denaturation | 95 °C | 30 s | 35 cycles | 95 °C | 30 s | 35 cycles |
Primer annealing | 60 °C | 30 s | 64 °C | 30 s | ||
Primer extension | 72 °C | 40 s | 72 °C | 40 s | ||
Final extension | 72 °C | 5 min | 72 °C | 5 min | ||
