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Gewählte Publikation:

Ollinger, N; Lasinger, V; Probst, C; Pitsch, J; Sulyok, M; Krska, R; Weghuber, J.
(2020): DNA barcoding for the identification of mold species in bakery plants and products
FOOD CHEM. 2020; 318, 126501 FullText FullText_BOKU

Mold identification at the species level in environmental samples is a major challenge. Molecular techniques have been widely used for fungal classification, but as most primers are genus-specific, it is laborious to identify unknown samples. In this study, a PCR-based method for the identification of mold at the species level was developed. Therefore, common sequencing primers and combinations of them, targeting specific DNA regions, were tested. Here we present a combination of eight primer pairs to identify mold within a single PCR run. The approach correctly identified mold of unknown species from samples taken at a local bakery, including Penicillium chtysogenum, Penicillium citrinum, Cladosporium sphaerospermum, Paecilomyces formosus, Rhizopus oryzae and Aspergillus niger. Results obtained from the PCR method were successfully validated by chromatographic mycotoxin and microscopy analysis. Findings highlight DNA barcoding as an appropriate tool for mold identification; however, its efficacy is essentially dependent on DNA quality and primer selection.
Autor/innen der BOKU Wien:
Krska Rudolf
Sulyok Michael
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Mold species
DNA barcoding
Bakery products

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