A streamlined protocol for high-quality RNA extraction from bread dough

Abstract

Bread dough is rich in polysaccharides and polyphenols, which hinder RNA extraction. We therefore established a streamlined workflow combining Fruit-mate homogenization, clarification, TRIzol extraction, high-salt precipitation, and activated-charcoal cleanup. This protocol reproducibly yields intact RNA of sufficient purity, enabling transcriptomic analyses of yeast activity in complex dough environments.

Keywords: Bread dough; Polyphenols; Polysaccharides; RNA extraction.