Improved forensic DNA analysis through the use of alternative DNA polymerases and statistical modeling of DNA profiles.

A ranking index for quality assessment of forensic DNA profiles

Background: Assessment of DNA profile quality is vital in forensic DNA analysis, both in order to determine the evidentiary value of DNA results and to compare the performance of different DNA analysis protocols. Generally the quality assessment is performed through manual examination of the DNA profiles based on empirical knowledge, or by comparing the intensities (allelic peak heights) of the...

Synergy between DNA polymerases increases polymerase chain reaction inhibitor tolerance in forensic DNA analysis.

The success rate of diagnostic polymerase chain reaction (PCR) analysis is lowered by inhibitory substances present in the samples. Recently, we showed that tolerance to PCR inhibitors in crime scene saliva stains can be improved by replacing the standard DNA polymerase AmpliTaq Gold with alternative DNA polymerase-buffer systems (Hedman et al., BioTechniques 47 (2009) 951-958). Here we show th...

Statistical issues surrounding the analysis of forensic low-template DNA samples

Increased sensitivity of forensic DNA profiling over the last decade has led to increased stochasticity in theresulting profiles, causing difficulties for interpretation that were acknowledged by the Caddy Report [Caddyet al., 2008]. These difficulties were largely overcome with the adoption of statistical models allowing fordropout and dropin, but interpretation issues remain, ...

Characterization of Avian Pasteurella multocida Isolates by Protein Profiles and Restriction Enzyme Analysis of Chromosomal DNA

Simple Sequence Repeats Amplification: a Tool to Survey the Genetic Background of Olive Oils

A reliable DNA extraction method for use on extra virgin olive oil based on a commercial kit was defined, and the possibility of using this DNA for fingerprinting the original cultivar was demonstrated. The genetic traceability of single-cultivar virgin olive oil from two cultivars (Carolea and Frantoio) was achieved by identifying the varieties from which they were produced. This involved the ...