Yaguchi Takashi
a Medical Mycology Research Center, Chiba University.
Mycoscience. 2023 Jan 26;64(2):47-54. doi: 10.47371/mycosci.2022.12.003. eCollection 2023.
There is increasing incidence of food spoilage and health hazards caused by heat-resistant fungi belonging to the genera , , and , among others. Their ascospores cannot be sterilized by heating the food. The microbiological risk assessment studies of these fungi during the production of food and beverages indicated that these fungal species or genera in food are associated with different health risks. Therefore, it is necessary to distinguish , , and from other fungi in the food industry. These genera can be identified by sequence analysis of housekeeping genes such as β-tubulin, but the process is costly and time-consuming. Therefore, rapid and simple PCR-based methods have been developed using specific primer sets for genus- or species-level identification. PCR amplification products are observed to be specific for each of these genera or species and do not cross-react with other fungi associated with food spoilage and environmental contamination. These identification methods are simple, rapid, and highly specific, making them feasible for use in the quality management of food production plants.
由曲霉属、青霉属和枝孢属等耐热真菌引起的食品腐败和健康危害的发生率正在上升。它们的子囊孢子不能通过加热食品来灭菌。对这些真菌在食品和饮料生产过程中的微生物风险评估研究表明，食品中的这些真菌种类或属与不同的健康风险相关。因此，在食品工业中，有必要将曲霉属、青霉属和枝孢属与其他真菌区分开来。这些属可以通过对管家基因如β-微管蛋白进行序列分析来鉴定，但该过程成本高且耗时。因此，已经开发出基于PCR的快速简单方法，使用特定引物组进行属或种水平的鉴定。观察到PCR扩增产物对这些属或种中的每一个都是特异的，并且不会与与食品腐败和环境污染相关的其他真菌发生交叉反应。这些鉴定方法简单、快速且高度特异，使其可用于食品生产工厂的质量管理。
