Does anybody know if the chemical composition of marine and freshwater fish muscle tissue have differences that can influence on DNA properties when muscle tissue is preserved in ethanol?
Can't get PCR-ready DNA for COI gene from muscles of freshwater fishes with alkaline lysis.
Thank you.
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I suppose it should be more clear, sorry. There is no doubt that ethanol is a great preservation agent. But when I try to implement ethanol-preserved freshwater fish muscle tissue in HotSHOT DNA isolation method I can not get good results in opposite to marine fish muscles.
The question is related to different reaction to preservation, I suppose. But I can not get usefull "keyword" for an answer)
I've got good results with other DNA isolation methods but what is wrong with HotSHOT when implementing on freshwater fishes with ethanol-based preservation?