Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods

International Journal of Food Microbiology

Volumn 149, Issue 3, 2011, Pages 226-235

  Rodríguez, Alicia ^a   Rodríguez, Mar ^a   Luque, M Isabel ^a   Justesen, Annemarie F ^b   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b AARHUS UNIVERSITY   (Denmark)

Author keywords

Food; Mold; Ochratoxin A; QPCR; SYBR Green; TaqMan probes

Indexed keywords

DYE; NON RIBOSOMAL PEPTIDE SYNTHETASE; OCHRATOXIN; SYBR GREEN; SYNTHETASE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FRUIT; FUNGAL DETECTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INOCULATION; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; MOLECULAR PROBE; MOULD; NONHUMAN; NONRIBOSOMAL PEPTIDE SYNTHESIS; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY;

ASPERGILLUS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUNGI; OCHRATOXINS; PENICILLIUM; POLYMERASE CHAIN REACTION; SENSITIVITY AND SPECIFICITY;

ASPERGILLUS; FUNGI; PENICILLIUM;

EID: 80051589649     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.06.019     Document Type: Article

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