Back to Search
Start Over
Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products
Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products
- Source :
- Food Analytical Methods. 11:2463-2471
- Publication Year :
- 2018
- Publisher :
- Springer Science and Business Media LLC, 2018.
-
Abstract
- Dry-cured meat products are frequently colonised by toxigenic Penicillium nordicum and Penicillium verrucosum throughout their ripening that can produce ochratoxin A (OTA). The predictive nature of the molecular analyses can be used to determine the risk of toxigenic species. For this reason, the objective of the present work was to analyse the temporal changes in the expression of the otapks and otanps genes by P. nordicum and P. verrucosum in relation to OTA production on slices of dry-fermented sausage salchichon and dry-cured ham. Gene expression was higher in P. nordicum than in P. verrucosum in both meat matrices. The otapks gene was overexpressed by both Penicillium species, especially in salchichon. OTA was only detected in inoculated salchichon regardless of the ochratoxigenic species used. The high significant correlation found between the early relative expression of the otapks gene and OTA production in salchichon leads to propose the relative gene expression of the otapks gene as a good indicator to predict OTA accumulation throughout the ripening of this product.
- Subjects :
- 0301 basic medicine
Ochratoxin A
030106 microbiology
food and beverages
Ripening
Biology
Applied Microbiology and Biotechnology
Analytical Chemistry
03 medical and health sciences
chemistry.chemical_compound
030104 developmental biology
chemistry
Gene expression
Penicillium verrucosum
Food science
Penicillium nordicum
Safety, Risk, Reliability and Quality
Safety Research
Gene
Dry cured
Penicillium species
Food Science
Subjects
Details
- ISSN :
- 1936976X and 19369751
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Food Analytical Methods
- Accession number :
- edsair.doi...........9b1f949b27d176f805788df54fa4debc
- Full Text :
- https://doi.org/10.1007/s12161-018-1231-0