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A workflow for expanding DNA barcode reference libraries through ‘museum harvesting’ of natural history collections

Valerie Levesque‐Beaudin, Meredith Miller, Torsten Dikow, Scott E. Miller, Sean W. J. Prosser, Evgeny Zakharov, Jaclyn McKeown, Jayme E Sones, Niamh E. Redmond, Jonathan A. Coddington, Bernardo F. Santos, Jessica Bird, Jeremy R deWaard

2023Biodiversity Data Journal13 citationsDOIOpen Access PDF

Abstract

Natural history collections are the physical repositories of our knowledge on species, the entities of biodiversity. Making this knowledge accessible to society - through, for example, digitisation or the construction of a validated, global DNA barcode library - is of crucial importance. To this end, we developed and streamlined a workflow for 'museum harvesting' of authoritatively identified Diptera specimens from the Smithsonian Institution's National Museum of Natural History. Our detailed workflow includes both on-site and off-site processing through specimen selection, labelling, imaging, tissue sampling, databasing and DNA barcoding. This approach was tested by harvesting and DNA barcoding 941 voucher specimens, representing 32 families, 819 genera and 695 identified species collected from 100 countries. We recovered 867 sequences (> 0 base pairs) with a sequencing success of 88.8% (727 of 819 sequenced genera gained a barcode > 300 base pairs). While Sanger-based methods were more effective for recently-collected specimens, the methods employing next-generation sequencing recovered barcodes for specimens over a century old. The utility of the newly-generated reference barcodes is demonstrated by the subsequent taxonomic assignment of nearly 5000 specimen records in the Barcode of Life Data Systems.

Topics & Concepts

BarcodeDNA barcodingWorkflowNational Museum of Natural HistoryBiologyDNA sequencingBiodiversityNatural historyWorld Wide WebComputational biologyComputer scienceEvolutionary biologyDatabaseDNAEcologyGeneticsOperating systemEnvironmental DNA in Biodiversity StudiesSpecies Distribution and Climate ChangeIdentification and Quantification in Food
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