Detection and quantification of genetically modified soybean in the fermented food tempe using real time PCR | |
| Author | Karki, Bishnu |
| Call Number | AIT Thesis no.FB-05-13 |
| Subject(s) | Genetically modified foods Soyfoods Fermented soyfoods |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-05-13 |
| Abstract | In many countries in the world, especially, those is the European Union, GM food is still considered as undesirable. Labeling is required when more than 1% of any ingredient of food which originates from the GMO. Thus, there is need for the specific, quantitative methods for detection of GM foods. The specific objective of this study was detection of GM ingredients in a processed foods like Tempe. In this study Tempe was prepared using a mixture of natural soybean and genetically modified soybean (Roundup Ready soybean) and fermented with a natural inoculum powder of Rhizopus species. Two different PCR based approaches for the qualitative and quantitative analysis of GMO component in the Tempe was used. The conventional and SYBR Green Real Time PCR showed that the both the methods are able to detect the GM soya upto 0.1% limit in the fresh fermented food but the detectability was found to decrease with the increase in storage time and temperature. The SYBR Green Real Time PCR was more sensitive than conventional PCR for detection of amplification. Quantification was done by determining the number of cycles required for obtaining a fixed threshold of fluorescence, and was correlated to the endogenous and modified gene in the standard sample |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-13 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar |
| Examination Committee(s) | Jindal, Vinod Kumar;Athapol Noomhorm ; |
| Scholarship Donor(s) | Government of Netherlands; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2005 |