2010•Jiangsu nongye xuebaoRequires access
Detection of Aspergillus spp.in Soy Sauce
Jianwei Wang, Changlai Liu, Yanhong Zhou, Fang Ji, Jianhong Xu, Shi JianRong
Open publisher page 3 citations
Abstract
In order to identify and evaluate the risk of aflatoxin and ochratoxins in soy sauce,a rapid detection of Aspergillus spp.in soy sauce was established.A pair of primers which amplified the specific fragment from Aspergillus niger,based on the calmodulin gene of Aspergillus niger,was designed,which could differentiate Aspergillus niger from Aspergillus oryzae and Aspergillus flavus.Based on aflR gene,another pair of primers to distinguish Aspergillus oryzae from Aspergillus flavus which produce aflatoxin was designed.The amplification results showed insignificant difference between Aspergillus oryzae and Aspergillus flavus.However,the colony characeristics of Aspergillus flavus and Aspergillus oryzae were clearly different.In conclusion,a method combining PCR detection and colony characteristics in comparison to distinguish Aspergillus species was established,which could be used for evaluation of aflatoxins and ochratoxin in soy sauce.