开发一种 qPCR 方法,对托卡伊葡萄酒产区的浆果进行分类

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-06-05 DOI:10.1016/j.fm.2024.104582
Ágnes Belák , Mónika Kovács , András Ittzés , Andrea Pomázi
{"title":"开发一种 qPCR 方法,对托卡伊葡萄酒产区的浆果进行分类","authors":"Ágnes Belák ,&nbsp;Mónika Kovács ,&nbsp;András Ittzés ,&nbsp;Andrea Pomázi","doi":"10.1016/j.fm.2024.104582","DOIUrl":null,"url":null,"abstract":"<div><p>One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by <em>Botrytis cinerea.</em> At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.</p><p>Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.</p><p>The developed qPCR is highly specific and sensitive as can clearly distinguish between <em>B. cinerea</em> and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by <em>B. cinerea</em> to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.</p></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"123 ","pages":"Article 104582"},"PeriodicalIF":4.5000,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0740002024001205/pdfft?md5=f3971aff8ea4ae9761fdefb3dc131caa&pid=1-s2.0-S0740002024001205-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region\",\"authors\":\"Ágnes Belák ,&nbsp;Mónika Kovács ,&nbsp;András Ittzés ,&nbsp;Andrea Pomázi\",\"doi\":\"10.1016/j.fm.2024.104582\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by <em>Botrytis cinerea.</em> At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.</p><p>Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.</p><p>The developed qPCR is highly specific and sensitive as can clearly distinguish between <em>B. cinerea</em> and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by <em>B. cinerea</em> to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.</p></div>\",\"PeriodicalId\":12399,\"journal\":{\"name\":\"Food microbiology\",\"volume\":\"123 \",\"pages\":\"Article 104582\"},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-06-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0740002024001205/pdfft?md5=f3971aff8ea4ae9761fdefb3dc131caa&pid=1-s2.0-S0740002024001205-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0740002024001205\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0740002024001205","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

世界葡萄酒市场上最知名的匈牙利产品之一是 Aszú,它属于托卡伊特色葡萄酒家族,由 aszú 浆果酿制而成。形成 Aszú 浆果的一个重要条件是技术成熟葡萄的贵腐病,它是由灰葡萄孢菌(Botrytis cinerea)引起的。与此同时,不仅匈牙利,欧洲许多产酒区以及其他大陆的某些产酒区都在生产肉腐甜酒。肉腐甜酒的确定主要基于感官评估,这是一个非常主观的过程,在很大程度上取决于评估者的培训和经验。基于这些事实,我们工作的主要目标是开发出一种 qPCR 检测方法,能够对 aszú 浆果进行客观的评级和分类。此外,该方法还适用于对葡萄果实上不同程度的灰葡萄孢定植进行分类。因此,所开发的 qPCR 方法是将葡萄浆果分为四个质量组别(健康、半干瘪、Aszú II 级和 Aszú I 级)的有用技术。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region

One of the best-known Hungarian products on world wine market is Aszú, which belongs to the family of Tokaj wine specialties and is made from aszú berries. An important condition for the formation of aszú berries is the noble rot of technologically mature grapes, which is caused by Botrytis cinerea. At the same time botrytized sweet wines are produced not only in Hungary, but in many locations of wine-producing areas of Europe as well as in certain wine growing regions of other continents. The determination of botrytization is mostly based on sensory evaluations, which is a highly subjective procedure and largely depends on the training and experience of the evaluator. Currently, the classification of aszú berries (class I and class II) is based only on visual inspection and determination of sugar content.

Based on these facts the primary goal of our work was to develop a qPCR assay capable for objective rating and classification of aszú berries.

The developed qPCR is highly specific and sensitive as can clearly distinguish between B. cinerea and other filamentous fungi and yeast species occur on grapes. Moreover, it is suitable for categorizing berries colonized by B. cinerea to varying degrees. Thus, the developed qPCR method can be a useful technique for classification of the grape berries into four quality groups: healthy, semi-shrivelled, Aszú Class II and Aszú Class I.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
期刊最新文献
Candida species covered from traditional cheeses: Characterization of C. albicans regarding virulence factors, biofilm formation, caseinase activity, antifungal resistance and phylogeny Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surfaces Development of a flavor-oriented synthetic microbial community for pour-over rice wine: A comprehensive microbial community analysis Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods Enzymatic degradation of mycotoxin patulin by a short-chain dehydrogenase/reductase from Bacillus subtilis and its application in apple juice
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1