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Development of a DNA metabarcoding method for the identification of fifteen mammalian and six poultry species in food

Dobrovolny, Stefanie, Blaschitz, Marion, Weinmaier, Thomas, Pechatschek, Jan, Cichna-Markl, Margit, Indra, Alexander, Hufnagl, Peter, Hochegger, Rupert
Food chemistry 2019 v.272 pp. 354-361
DNA barcoding, adulterated products, hybridization probes, mammals, meat, mitochondria, models, muscles, poultry, ribosomal DNA, sausages
Meat products are prone to adulteration by the replacement of meat from more expensive animal species with meat from cheaper sources. We present a DNA metabarcoding method allowing the identification and differentiation of 15 mammalian and six poultry species in foodstuffs. The method, developed on the MiSeq® platform, targets a mitochondrial 16S rDNA region recently found to be suitable for the differentiation of 300 mammalian species. We designed a novel primer pair for poultry and applied it in combination with the primer pair for mammalian species in a duplex assay. The applicability of the method was investigated by analysing DNA extracts from muscle, DNA extract mixtures and extracts from model sausages. Our results indicated that the species of interest can be identified, differentiated and detected down to a proportion of 0.1%. Since 96 samples can be sequenced in one run, the method has high potential for application in routine analysis.