2003
DOI: 10.1016/s0168-1605(02)00250-7
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Quantification of the copy number of nor-1, a gene of the aflatoxin biosynthetic pathway by real-time PCR, and its correlation to the cfu of Aspergillus flavus in foods

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Cited by 129 publications
(69 citation statements)
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“…Although the actual relationship between the copy number of a particular gene and CFU depends on the growth stage of the cells, our findings suggest that an accurate correlation of gene copy number to CFU is possible. In addition, several previous studies have developed that correlation for different matrices (12,18,24).…”
Section: Discussionmentioning
confidence: 99%
“…Although the actual relationship between the copy number of a particular gene and CFU depends on the growth stage of the cells, our findings suggest that an accurate correlation of gene copy number to CFU is possible. In addition, several previous studies have developed that correlation for different matrices (12,18,24).…”
Section: Discussionmentioning
confidence: 99%
“…Real-time PCR can be employed for quantifying both DNA and RNA abundance. It is used in a huge number of research applications such as monitoring of viral load in infected plants [9,10] or detection of genes involved in toxinogenesis [11,12]. Today, in response to compulsory requirements for food quality and safety, real-time PCR is also being employed in testing food adulteration or contamination with transgenic DNA [13].…”
Section: Introductionmentioning
confidence: 99%
“…From the viewpoint of human health, in particular food is a very suitable and potentially high-risk substrate for the colonisation, growth, and reproduction of toxigenic micromycetes and, consequently, for the production of mycotoxins. Aflatoxins are secondary metabolites produced especially by A. parasiticus and A. flavus (Bennett & Papa 1988;Mayer et al 2003) strains, and also by A. nomius and A. tamarii (Goto et al 1996). They can be found in various kinds of food and feedstuffs such as barley, wheat flour, maize, cereals (Villa & Markaki 2009), rice, beans, nuts and nut products, spices, and beer (Yang et al 2004).…”
mentioning
confidence: 99%