Qualitative Detection of Fungal Contamination in Paprika Powder

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43910731" target="_blank" >RIV/62156489:43210/17:43910731 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/jfs.12296" target="_blank" >http://dx.doi.org/10.1111/jfs.12296</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfs.12296" target="_blank" >10.1111/jfs.12296</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Qualitative Detection of Fungal Contamination in Paprika Powder

Popis výsledku v původním jazyce

Dried red pepper is one of the most commonly used spices in many parts of the world. In this study molecular biology methods were applied for detection of contamination in nine samples of paprika powder. Internal Transcribed Spacer (ITS) regions were selected for sequencing as they have a high variability between species and organisms and therefore are an appropriate tool for taxonomic identification. The sequence analysis of the ITS regions were identified by high sequence similarity with the ITS regions of many microscopic fungi, especially representatives of the class Ascomycota and several other yeast species. This work was a qualitative rather than a quantitative detection, so the extent to which fungi and yeasts were present in the samples is unknown. However, supplied quality certificates (microbiological data) indicated the overall quality of samples. Harmful microorganisms were identified in the paprika powder samples and the likely mode of contamination was identified. Practical Application: The presence of undesirable pathogens can be a serious problem for consumers, especially contamination by microscopic fungi that have the potential to produce mycotoxins. Today&apos;s conventional methods for determining contamination by microorganisms are time consuming and can be difficult to identify some less common types of pathogens. Fungal DNA (ITS regions) sequences of the class Ascomycetes were identified from samples of sweet and hot paprika powder.

Název v anglickém jazyce

Qualitative Detection of Fungal Contamination in Paprika Powder

Popis výsledku anglicky

Dried red pepper is one of the most commonly used spices in many parts of the world. In this study molecular biology methods were applied for detection of contamination in nine samples of paprika powder. Internal Transcribed Spacer (ITS) regions were selected for sequencing as they have a high variability between species and organisms and therefore are an appropriate tool for taxonomic identification. The sequence analysis of the ITS regions were identified by high sequence similarity with the ITS regions of many microscopic fungi, especially representatives of the class Ascomycota and several other yeast species. This work was a qualitative rather than a quantitative detection, so the extent to which fungi and yeasts were present in the samples is unknown. However, supplied quality certificates (microbiological data) indicated the overall quality of samples. Harmful microorganisms were identified in the paprika powder samples and the likely mode of contamination was identified. Practical Application: The presence of undesirable pathogens can be a serious problem for consumers, especially contamination by microscopic fungi that have the potential to produce mycotoxins. Today&apos;s conventional methods for determining contamination by microorganisms are time consuming and can be difficult to identify some less common types of pathogens. Fungal DNA (ITS regions) sequences of the class Ascomycetes were identified from samples of sweet and hot paprika powder.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Safety

ISSN

0149-6085

e-ISSN

—

Svazek periodika

37

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

000394670900018

EID výsledku v databázi Scopus

2-s2.0-84974815419