A Rapid Method for Identifying Byssochlamys and Hamigera

作者：Nakayama Motokazu; Hosoya Kouichi; Matsuzawa Tetsuhiro; Hiro Yusuke; Sako Ayumi; Tokuda Hajime; Yaguchi Takashi^*

来源：Journal of Food Protection, 2010, 73(8): 1486-1492.

Heat-resistant fungi, genera Byssochlamys,Talaromyces, Neosartorya, and Hamigera, contribute significantly to the spoilage of heat-processed acidic foods, due to the formation of heat-resistant ascospores. Here, we first evaluated the differences in the beta-tubulin gene between Byssochlamys and Hamigera and developed specific primers to Identify the Byssochlamys species fulva, nivea, and spectabilis. and Hamigera Using primers designed for B fulva and B nivea (BIF/IR), specific PCR products were detected for B fulva and B nivea, as well as B langunculariae and B zollerniae, two closely related species. Similarly, the Pae4F/4R-I and H2F/2R primers produced specific PCR products for B spectabilis and Hamigera, respectively Using these three primer sets. strains involved in acidic food spoilage and environmental contamination were not detected The detection limits of all primer sets were 1 ng of DNA by PCR and 10 pg of DNA by nested PCR. Each PCR assay was specific, even if the sample was contaminated 1.000-fold by other fungal DNA Thus, this method has proved to possess an extremely high degree of specificity

• 出版日期2010-8