Sample Prep Solutions
Learn more about the complete FastPrep® sample prep solution.
DNA & RNA Extraction Kits
Delivering superior quality DNA, RNA and Proteins for any downstream application.
Lysing Matrix Tubes
Many Optimized FastPrep Matrices to Lyse Even your Toughest Samples.See All Matrix Options
The Most Advanced Sample Preparation Systems Available!
Ergonomic design ensures easy loading and secure homogenization.
Quality Analyses Demand Quality Results
Solutions for Sample Prep Challenges from Food
The FastPrep® System, with optional large volume adapters and lysing matrix tubes, is the perfect sample preparation system for the extraction and purification of nucleic acids and proteins from food samples. Foods are notoriously difficult to lyse, especially when frozen, and usually in a food testing lab, there are many samples that need to be processed quickly. Muscle and connective tissue in meats, fibrous tissue in vegetables and fruits, tough seedcoats of grains, and high lipid content in milk, all these samples are quickly and efficiently lysed with FastPrep®.
The FastDNA Spin Kit for Plant and Animal Tissue provides PCR ready DNA from the food host organism, while the FastDNA Spin Kit and FastRNA Spin Kits provide nucleic acid extraction from common food contaminating organisms such as bacteria, yeast, fungi, and invasive cysts and spores.
Homogenize Food Samples for Other Downstream Applications
The FastPrep® System with the TeenPrep and BigPrep adapters make quick work of large, and difficult to homogenize food samples such as chocolate, cheeses, grains and cereals. Brittle foodstuffs like dried spices, as well a gummy products containing pectins and glutens can be easily solubilized for food quality testings such as free-fatty acid determination and total glycerins. The FastPrep® is the perfect sample preparation system for food quality testing platforms like MP Bio's Saftest Instruments and can also be used for analysis of biofuel feedstock.
Typical Food Sample Recommendations
FastPrep Kits & Instruments
Publications and References
Jacquin J. et al., Sensory Quality of Hard Cheese Ripening as a Function of the Diversity of the Raw Milk Natural Bacterial Community (QUALILAIT PROJECT) Poster presentation.
Wiedemann, S. et al., Effect of Feeding Cows Genetically Modified Maize on the Bacterial Community in the Bovine Rumen. Appl. and Environ. Microbiol. 2007; 73(24): 8012?8017