Publikace detail

Occurence of Fusarium in food and feed

Autoři: Brožková Iveta | Vytřasová Jarmila | Svobodová Lucie | Červenka Libor

Rok: 2005

Druh publikace: článek ve sborníku

Název zdroje: Czech Mycology

Název nakladatele: Česká vědecká společnost pro mykologii

Místo vydání: Praha

Strana od-do: 37-38

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
cze	Plísně rodu Fusarium v potravinách a krmivech	určeno pro seznam publikací	Fusarium graminearum; PCR; plísně; izolace DNA
eng	Occurence of Fusarium in food and feed	Two PCR methods were evaluated for the successful identification of Fusarium species. The PCR was performed using a primer specifically targeted to Tri5 gene. The extraction technique of DNA by Cenis (1992) and the PCR procedure according to Edwards et al. (2001)) were compared with the DNA isolation and amplification using the Plant PCR Kit. The sensitivity of the latter method was determined using the reference strain of Fusarium graminearum CCM F-683 and the selectivity was examined using reference cultures of different genera of fungi naturally occurring in food and feedstuff. Fifty food and feedstuff samples were examined for the presence of trichothecenes-producing Fusarium. In total, seven Fusarium species were isolated, of which five reacted positively with the primer, resulting in the expected size amplicon of 260 pb. Macroscopic and microscopic features were observed on the pure culture of Fusarium and on fungi isolated in relation to their growth in different laboratory media. Morphological features are important for species classification where the PCR can distinguish between toxigenic and non-toxigenic fungi of Fusarium. These fungi could be detected within 2 days, while their identification by macroscopic and microscopic features takes 2-3 weeks. Thus the PCR technique has proved itself a reliable and rapid method for the detection of the toxigenic species Fusarium.	Fusarium spp.; Fusarium graminearum; toxinogenic fungi; polymerase chain reaction; Tri5 gene; trichothecenes; mycotoxins

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