From: Insight into the intestinal microbiome of farrowing sows following the administration of garlic (Allium sativum) extract and probiotic bacteria cultures under farming conditions
NGS PCR profile
Step
Temperature
Time
No. of cycles
initial denaturation
98 °C
30 s
1
denaturation
10 s
3–15
annealing
65 °C
75 s
final extension
5 min
final hold
4–10 °C
∞