Features and Benefits

Penicillium is major causative agents of food spoilage (dairy products, fruits, vegetables and meat) and postharvest decay. The genus causes significant economic losses to the fruit industry and is also of potential public health significance since Penicillium species (Penicillium sp.) produce a number of mycotoxins known to cause harmful effects in humans and animals. Penicillium is also a huge problem in the wine industry. Its presence in wine and grape juice during the various stages of fermentation is highly detrimental to the quality of the wine due to the production of compounds such as Geosmin (trans-1,10-dimethyl-trans-9-decalol) an earthy-musty compound which produces off odours and flavours. For these reasons the rapid and specific detection of Penicillium species are important for ensuring microbiological quality and safety of fruits and juices among other foods.

For research use only and NOT intended for in vitro diagnostics.

Details

Supporting Data

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TaqMan PCR Kit - Figure 1. Example of TaqMan PCR Positive result. Both PCR signals above the baseline from FAM and HEX channel indicate the successful PCR.

TaqMan PCR Kit - Figure 2. Example of TaqMan PCR Negative result. No target DNA was detected in FAM channel but amplification signal from HEX indicates the successful PCR.

TaqMan PCR Kit - Figure 3. Example of TaqMan PCR inhibition result. No signal from both FAM and HEX channel was detected. It is suggested to repeat the sample preparation using recommended kit for DNA purification.

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Documentation

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