当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > ITS-based detection and quantification of Aspergillus ochraceus and Aspergillus westerdijkiae in grapes and green coffee beans by real-time quantitative PCR.

ITS-based detection and quantification of Aspergillus ochraceus and Aspergillus westerdijkiae in grapes and green coffee beans by real-time quantitative PCR.

Abstract：

:Aspergillus ochraceus and A. westerdijkiae are considered the most important Ochratoxin A (OTA) producing species included in Aspergillus section Circumdati which contaminate foodstuffs and beverages for human consumption. In this work a real-time quantitative PCR protocol was developed to detect both species using SYBR Green and primers designed on the basis of the multicopy ITS1 region of the rDNA. The assay had high efficiency (94%) and showed no inhibition by host or fungal DNA other than the target species. The lower detection limit of the target DNA was 2.5 pg/reaction. Accuracy of detection and quantification by qPCR were tested with genomic DNA obtained from green coffee beans and grapes artificially contaminated with spore suspensions of known concentrations. Spore concentrations equal or higher than 10(6) spore/ml could be detected by the assay directly without prior incubation of the samples and a positive relationship was observed between incubation time and qPCR values. The assay developed would allow rapid, specific, accurate and sensitive detection and quantification of A. ochraceus and A. westerdijkiae to be directly used in a critical point of the food chain, before harvesting green coffee and grape berries, to predict and control fungal growth and OTA production.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Gil-Serna J,González-Salgado A,González-Jaén MA,Vázquez C,Patiño B

doi

10.1016/j.ijfoodmicro.2009.02.008

subject

Has Abstract

pub_date

2009-05-31 00:00:00

pages

162-7

issue

2-3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(09)00105-6

journal_volume

131

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Yeast autolytic mutants potentially useful for sparkling wine production.

    abstract：:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogen...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00389-6

    authors： Gonzalez R,Martinez-Rodriguez AJ,Carrascosa AV

    更新日期：2003-07-15 00:00:00

  • Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.

    abstract：:Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 sta...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.11.028

    authors： Luciano FB,Belland J,Holley RA

    更新日期：2011-01-31 00:00:00

  • Mycetozoal bloom in a hydroponic culture of garden cress (Lepidium sativum L.).

    abstract：:The role and importance of the true slime moulds (mycetozoans, Mycetozoa, formerly Myxomycetes) for agriculture and food industry are poorly documented, most probably because of a low popularity of these "macroscopic microorganisms" among researchers in the past. Here we report probably for the first time the massive ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.11.042

    authors： Michalczyk D,Drozdowicz A,Pintscher S,Plonka PM

    更新日期：2011-01-31 00:00:00

  • Active edible coating and γ-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.).

    abstract：:The antimicrobial activity of essential oils (EOs), organic acid (OA) salts and natamycin, a natural antifungal produced during fermentation by the bacterium Streptomyces natalensis, was assessed against four pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger). Th...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.10.010

    authors： Ben-Fadhel Y,Saltaji S,Khlifi MA,Salmieri S,Dang Vu K,Lacroix M

    更新日期：2017-01-16 00:00:00

  • A new rapid automated method for the detection of Listeria from environmental swabs and sponges.

    abstract：:Many food and meat processors test environmental swabs and sponges to confirm the absence of Listeria spp. Spectral pattern changes in a liquid growth medium, resulting from esculin hydrolysis by Listeria in contaminated swabs and sponges, were automatically monitored by the BioSys instrument in a semifluid layer (SFL...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(99)00207-x

    authors： Firstenberg-Eden R,Shelef LA

    更新日期：2000-06-01 00:00:00

  • Involvement of Clostridium gasigenes and C. algidicarnis in 'blown pack' spoilage of Brazilian vacuum-packed beef.

    abstract：:The objectives of this study were to isolate psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and to identify the isolates by using 16S rRNA gene sequencing. Anaerobic psychrotrophic microorganisms were also enumerated and samples were collected to verify the incidence of psychrotrophi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.05.016

    authors： Silva AR,Paulo EN,Sant'Ana AS,Chaves RD,Massaguer PR

    更新日期：2011-08-15 00:00:00

  • The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA.

    abstract：:Lactococcus lactis is the lactic acid bacterium most widely used by the dairy industry as a starter for the manufacture of fermented products such as cheese and buttermilk. However, some strains produce putrescine from agmatine via the agmatine deiminase (AGDI) pathway. The proteins involved in this pathway, including...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.04.021

    authors： Linares DM,del Río B,Ladero V,Redruello B,Martín MC,Fernández M,Alvarez MA

    更新日期：2013-07-01 00:00:00

  • Behavior of Listeria monocytogenes during processing and storage of experimentally contaminated hot-smoked trout.

    abstract：:Hot-smoked fish like smoked trout is quite frequently contaminated with Listeria monocytogenes. In order to estimate the potential health hazard for the consumer eating such products, the behavior of L. monocytogenes was studied during processing and storage of artificially-inoculated hot-smoked trout. Four trials wer...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(92)90067-d

    authors： Jemmi T,Keusch A

    更新日期：1992-03-01 00:00:00

  • Fatty acid profiling: a feasible typing system to trace yeast contamination in wine bottling plants.

    abstract：:The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(97)00096-2

    authors： Malfeito-Ferreira M,Tareco M,Loureiro V

    更新日期：1997-09-16 00:00:00

  • Behavior of Clostridium perfringens at low temperatures.

    abstract：:Refrigerated storage is an important step in the preparation of foods and inadequate storage is one of the main causes of food poisoning outbreaks of Clostridium perfringens. Therefore, growth and germination characteristics of C. perfringens in a temperature range of 3-42 degrees C were determined in fluid thioglycol...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.03.030

    authors： de Jong AE,Rombouts FM,Beumer RR

    更新日期：2004-12-01 00:00:00

  • Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.

    abstract：:Shigella is recognized as a major foodborne pathogen; however, relatively few studies have been reported on its growth and survival characteristics, particularly under conditions relevant to food. A fractional factorial design was used to measure the effects and interactions of temperature (4-37 degrees C), pH (2-6) a...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2004.11.004

    authors： Zaika LL,Phillips JG

    更新日期：2005-05-25 00:00:00

  • Interlaboratory diagnostic accuracy of a Salmonella specific PCR-based method.

    abstract：:A collaborative study involving four European laboratories was conducted to investigate the diagnostic accuracy of a Salmonella specific PCR-based method, which was evaluated within the European FOOD-PCR project (http://www.pcr.dk). Each laboratory analysed by the PCR a set of independent obtained presumably naturally...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00154-5

    authors： Malorny B,Hoorfar J,Hugas M,Heuvelink A,Fach P,Ellerbroek L,Bunge C,Dorn C,Helmuth R

    更新日期：2003-12-31 00:00:00

  • Influence of acid stress on survival, expression of virulence genes and invasion capacity into Caco-2 cells of Listeria monocytogenes strains of different origins.

    abstract：:The influence of food-related acid stress on the virulence capacity of Listeria monocytogenes was evaluated. The survival of acid-adapted and non-adapted L. monocytogenes cells during exposure to lethal concentrations of acetic acid was monitored. Also the effect of sublethal acid stress exposure on the expression lev...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.03.022

    authors： Werbrouck H,Vermeulen A,Van Coillie E,Messens W,Herman L,Devlieghere F,Uyttendaele M

    更新日期：2009-08-31 00:00:00

  • Impact of intestinal microbiota and gastrointestinal conditions on the in vitro survival and growth of Bacillus cereus.

    abstract：:Ingestion of B. cereus can result in diarrhea, if these bacteria survive gastrointestinal passage and achieve growth and enterotoxin production in the small intestine. The gastrointestinal survival of vegetative cells and spores of the diarrheal food poisoning strain B. cereus NVH 1230-88 was investigated during in vi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.02.013

    authors： Ceuppens S,Van de Wiele T,Rajkovic A,Ferrer-Cabaceran T,Heyndrickx M,Boon N,Uyttendaele M

    更新日期：2012-04-16 00:00:00

  • Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus.

    abstract：:The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions. Apart from monitoring of culturability, analysis of the physiologica...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2009.06.007

    authors： Jaeger H,Schulz A,Karapetkov N,Knorr D

    更新日期：2009-08-31 00:00:00

  • Prevalence and antimicrobial susceptibility of Salmonella in the commercial eggs in China.

    abstract：:Salmonellosis is a challenge to public health globally, and many infections have been principally linked to the consumption of contaminated eggs. The objective of this study is to estimate the prevalence of Salmonella in commercial eggs and susceptibilities of isolates to a panel of 14 antimicrobial agents which were ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108623

    authors： Li Y,Yang X,Zhang H,Jia H,Liu X,Yu B,Zeng Y,Zhang Y,Pei X,Yang D

    更新日期：2020-07-16 00:00:00

  • Highly prevalent multidrug resistance and QRDR mutations in Salmonella isolated from chicken, pork and duck meat in Southern China, 2018-2019.

    abstract：:This study was undertaken to investigate the prevalence, serotype distribution and antimicrobial resistance in Salmonella isolated from retail meat in Southern China, and to characterize the major mechanisms that mediate the ciprofloxacin resistance of isolates. High levels of Salmonella contamination were detected in...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2021.109055

    authors： Chen Z,Bai J,Zhang X,Wang S,Chen K,Lin Q,Xu C,Qu X,Zhang H,Liao M,Zhang J

    更新日期：2021-01-12 00:00:00

  • The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort.

    abstract：:Gluten-free beer-like beverages from malted buckwheat and quinoa are somehow close to their commercial production, but rather high expenses are expected due to the relatively high price of grain, some technological adaptations of process and the need for external enzyme supplementation during mashing. One of the commo...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.05.023

    authors： Deželak M,Gebremariam MM,Cadež N,Zupan J,Raspor P,Zarnkow M,Becker T,Košir IJ

    更新日期：2014-08-18 00:00:00

  • The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food.

    abstract：:In this study, the survival of Salmonella, Campylobacter and Escherichia coli O157: H7, when exposed to a range of constant temperatures (47-60 degrees C), in hard or soft water, in the presence/absence of detergent (0-0.3%) and organic matter, and during drying, was investigated. Further experiments used a washing-up...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00510-x

    authors： Mattick K,Durham K,Domingue G,Jørgensen F,Sen M,Schaffner DW,Humphrey T

    更新日期：2003-08-25 00:00:00

  • Modeling non-isothermal heat inactivation of microorganisms having biphasic isothermal survival curves.

    abstract：:Biphasic isothermal inactivation constitutes a special case of non-linear mortality kinetics. It can be modeled with a primary model that contains an 'If' statement and three temperature dependent survival parameters: the first and second logarithmic inactivation rate constants and the time of the transition from one ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.02.004

    authors： Corradini MG,Normand MD,Peleg M

    更新日期：2007-05-30 00:00:00

  • Effect of temperature on growth characteristics of Bacillus cereus TZ415.

    abstract：:The effect of temperature on the maximal specific growth rate was studied in Bacillus cereus between 5 and 40 degrees C cultivated in courgette broth and rich medium (J broth). B. cereus grown from 5 to 38 degrees C in rich medium. No growth was observed in courgette broth below 10 degrees C. The Arrhenius plot was fi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(00)00197-5

    authors： Choma C,Clavel H,Dominguez H,Razafindramboa N,Soumille H,Nguyen-the C,Schmitt P

    更新日期：2000-04-10 00:00:00

  • Development of a selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B for the detection of Campylobacter jejuni and Campylobacter coli in chicken carcass rinses.

    abstract：:A new Campylobacter-selective enrichment broth supplemented with bacteriological charcoal and a high concentration of polymyxin B was developed (charcoal-cefoperazone-polymyxin B-deoxycholate broth; CCPD broth). We compared the ability of CCPD broth to detect Campylobacter jejuni and Campylobacter coli in chicken carc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.01.018

    authors： Chon JW,Kim H,Yim JH,Park JH,Kim MS,Seo KH

    更新日期：2013-04-01 00:00:00

  • Study of surface yeast flora of Roquefort cheese.

    abstract：:The change in yeast flora on the surface of two batches of Roquefort cheese was monitored over a period of 6 months. 401 isolates were determined and their technological properties were investigated. The main species isolated were: Debaryomyces hansenii and its non sporulating form Candida famata, Kluyveromyces lactis...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(92)90014-t

    authors： Besançon X,Smet C,Chabalier C,Rivemale M,Reverbel JP,Ratomahenina R,Galzy P

    更新日期：1992-09-01 00:00:00

  • Virulence and resistance genes profiles and clonal relationships of non-typhoidal food-borne Salmonella strains isolated in Tunisia by whole genome sequencing.

    abstract：:Whole genome sequencing (WGS) has made impressive progress in the field of molecular biology. Its most common application for public health is in the area of surveillance of food-borne diseases. WGS has the potential for providing a large amount of information, such as the identification of the strain type, the charac...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108941

    authors： Ben Hassena A,Haendiges J,Zormati S,Guermazi S,Gdoura R,Gonzalez-Escalona N,Siala M

    更新日期：2021-01-16 00:00:00

  • Formation of B-vitamins by bacteria during the soaking process of soybeans for tempe fermentation.

    abstract：:The formation of B-vitamins (nicotinic acid and nicotinamide, thiamine, vitamin B6 and vitamin B12) during the soaking of soybeans by bacteria, isolated from tempe, was investigated. Among the isolates examined no vitamin B6 producer was found. After inoculation of the soaking soybeans with Citrobacter freundii, Klebs...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(94)90004-3

    authors： Denter J,Bisping B

    更新日期：1994-04-01 00:00:00

  • Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.

    abstract：:The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizi...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00698-5

    authors： McLay JC,Kennedy MJ,Orourke AL,Elliot RM,Simmonds RS

    更新日期：2002-02-25 00:00:00

  • Salmonella in chicken meat, eggs and humans; Adelaide, South Australia, 2008.

    abstract：:Varieties of Salmonella enterica are the second most commonly notified causes of gastroenteritis in Australia. Outbreaks of Salmonella infection are commonly linked to food, particularly foods containing chicken meat and eggs. A number of European countries have introduced interventions based on Salmonella surveillanc...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2011.02.004

    authors： Fearnley E,Raupach J,Lagala F,Cameron S

    更新日期：2011-04-29 00:00:00

  • Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging.

    abstract：:The combined use of antimicrobial compounds and modified atmosphere packaging (MAP) on shelf life of reduced pork back-fat content sausages was investigated in this study. First, a pre-screening of different antimicrobial compounds and MAP was addressed. In particular, the consumer test was used as a tool to select th...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章,评审

    doi：10.1016/j.ijfoodmicro.2011.07.009

    authors： Mastromatteo M,Incoronato AL,Conte A,Del Nobile MA

    更新日期：2011-10-17 00:00:00

  • Seasonal dynamics and diversity of bacteria in retail oyster tissues.

    abstract：:Oysters are one of the important vehicles for the transfer of foodborne pathogens. It was reported that bacteria could be bio-accumulated mainly in the gills and digestive glands. In artificially treated oysters, bacterial communities have been investigated by culture-independent methods after harvest. However, little...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.12.008

    authors： Wang D,Zhang Q,Cui Y,Shi X

    更新日期：2014-03-03 00:00:00

  • Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region.

    abstract：:Fino is the most popular sherry wine produced in southern Spain. Fino is matured by biological aging under a yeast biofilm constituted of Saccharomyces cerevisiae yeasts. Although different S. cerevisiae strains can be identified in such biofilms, their diversity and contribution to wine character have been poorly stu...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.12.019

    authors： Marin-Menguiano M,Romero-Sanchez S,Barrales RR,Ibeas JI

    更新日期：2017-03-06 00:00:00