Biotechnology Letters, Vol.23, No.3, 175-178, 2001
Can sucrose affect polymerase chain reaction product formation?
Sucrose or trehalose at 0.3 M stabilised double-stranded DNA in PCR. Furthermore, the DNA polymerase from Thermus aquaticus was stabilised towards thermo-denaturation at 98 degreesC by sucrose or trehalose. The effect was limited to these sugars and was shown not to be general for carbohydrates.