A Rapid Assay to Detect Toxigenic Penicillium spp. Contamination in Wine and Musts.

ABSTRACT: Wine and fermenting musts are grape products widely consumed worldwide. Since the presence of mycotoxin-producing fungi may greatly compromise their quality characteristics and safety, there is an increasing need for relatively rapid "user friendly" quantitative assays to detect fungal contamination both in grapes delivered to wineries and in final products. Although other fungi are most frequently involved in grape deterioration, secondary infections by Penicillium spp. are quite common, especially in cool areas with high humidity and in wines obtained by partially dried grapes. In this work, a single-tube nested real-time PCR approach-successfully applied to hazelnut and peanut allergen detection-was tested for the first time to trace Penicillium spp. in musts and wines. The method consi

SUBMITTER: Sanzani SM 

PROVIDER: S-EPMC4999851 | biostudies-literature | 2016 Aug

REPOSITORIES: biostudies-literature