著者
野村 千枝 昌山 敦 佐久間 大輔 梶村 計志
出版者
日本食品化学学会
雑誌
日本食品化学学会誌 (ISSN:13412094)
巻号頁・発行日
vol.26, no.1, pp.56-62, 2019 (Released:2019-04-26)
参考文献数
5

In 2016, in the Osaka Prefecture (Japan), a food poisoning case occurred due to consumption of the fruiting bodies of Chlorophyllum molybdites (Ooshirokarakasatake in Japanese), a toxic species of mushroom. When food poisoning is suspected to have been caused by toxic mushrooms, it is necessary to quickly identify the causative species. If a sufficient amount of unconsumed, pre-cooked mushroom sample exists, identification of the species can performed via examination with an optical microscope; it is also possible to identify the species using DNA sequence analysis. However, when the remaining amount of unconsumed mushroom is small, or has been cooked or highly processed, species identification using these methods is difficult. Here, we describe a new method of mushroom species identification using real-time PCR based on previous PCR methods, and we demonstrate that this new method is effective at identifying samples that are very small, cooked, or highly processed.

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あ、これ出たんだ。J-STAGE Articles - リアルタイムPCR 法によるオオシロカラカサタケの同定 https://t.co/MIbd9WnfeE

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