Review article
https://doi.org/10.31727/m.26.1.2
Mould identification methods - application to traditional meat products
Tina Lešić
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Manuela Zadravec
; Hrvatski veterinarski institut, Zagreb, Hrvatska
Ksenija Markov
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Hrvatski veterinarski institut, Zagreb, Hrvatska
*
* Corresponding author.
Abstract
The main reason for the identification of mould species in food is their ability to produce mycotoxins that have a toxic effect, whether to eliminate the growth of toxic species and thereby ensure the food safety, or to detect a mould species / strain that does not have the ability to produce mycotoxins in order to be used for other purposes such as the production of fermented food. In the identification of toxigenic moulds, recommendation is to use a polyphase approach, including traditional description of macro- and micro-morphological characteristics and molecular methods of identification by analysing characteristic DNA genetic markers. Moulds that can be found on the surface of traditional meat products that are not thermally processed play a role in the sensory properties of such finished products, and belong to the genus Aspergillus and Penicillium. The β-tubulin region is recommended for the identification of Penicillium species, and the calmodulin region for Aspergillus species. For the identification of toxigenic species from traditional meat products the regions involved in the synthesis of the mycotoxins aflatoxins, sterigmatocystin, ochratoxin A, cyclopiazonic acid and citrinin can be analyzed. However, for most mycotoxins their biosynthetic pathways have not been fully characterized, so the genes that encode for the enzymes involved in the biosynthesis of these secondary metabolites are less known and require further research in order to obtain methods for quick and more accurate identification of moulds.
Keywords
PCR; gene detection; sausages; Aspergillus; Penicillium; mycotoxins
Hrčak ID:
314590
URI
Publication date:
14.2.2024.
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