A rapid and reliable method for the detection of molds in foods: using the latex agglutination assay

An agglutination test by using latex beads (0.8 micrometer diameter) coated with IgG from the antibodies against extra-cellular polysaccharide of Penicillium digitatum has been developed. As low as 5 to 10 ng/ml of the purified extra-cellular polysaccharide of the same species can be detected by thi...

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Veröffentlicht in:	Journal of food protection 1989-04, Vol.52 (4), p.244-247
Hauptverfasser:	Kamphuis, H.J, Notermans, S, Veeneman, G.H, Boom, J.H. van, Rombouts, F.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences EXPERIMENTATION EN LABORATOIRE EXPERIMENTOS EN LABORATORIO Food Chemistry and Microbiology Food industries Food microbiology Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS Levensmiddelenchemie en -microbiologie MOHO MOISISSURE REACCIONES DE AGLUTINACION REACTION D'AGGLUTINATION
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Zusammenfassung:	An agglutination test by using latex beads (0.8 micrometer diameter) coated with IgG from the antibodies against extra-cellular polysaccharide of Penicillium digitatum has been developed. As low as 5 to 10 ng/ml of the purified extra-cellular polysaccharide of the same species can be detected by this preparation. Analysis of culture filtrates from 25 different molds showed that the positive reactivity was obtained only with the species of genera Penicillium and Aspergillus. The application of this test was confirmed in testing the samples of spices and nuts. Further, the reliability could be enhanced by including specific blocker in the assay, the synthetic epitopes consisting of four beta (1-5)-linked D-galactofuranosyl residues
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X-52.4.244