@article{dd99822378784655a2de797fa87ea2e6,
title = "Detection of Penicllium oxalicum in grapes with a loop-mediated isothermal amplification (LAMP) assay",
abstract = "P. oxalicum is known as plant pathogen, mycotoxin producer and was suggested to be involved in the induction of champagne gushing. Early detection of the fungus enforces decision making in the wine industry as to how grapes will be further processed. A loop-mediated isothermal amplification (LAMP) assay for P. oxalicum was established with a detection limit of 100 pg genomic DNA per reaction. The assay was highly specific for P. oxalicum DNA. The assay was applied for the detection of the fungus on artificially infected grapes using surface washings as target for the LAMP reaction. Screening of grape samples from different European countries revealed the (rare) presence of P. oxalicum on grapes harvested in Italy and Portugal. We suggest the developed LAMP assay as a promising new tool for the rapid, robust, highly specific and sensitive as well as cost efficient detection of P. oxalicum on grapes used in the wine and champagne industry.",
keywords = "Detection, Grape, Isothermal amplification, LAMP, Penicillium oxalicum",
author = "Vogt, {Elisabeth I.} and Kupfer, {Veronika M.} and Bechtner, {Julia D.} and Frisch, {Lisa M.} and Vogel, {Rudi F.} and Ludwig Niessen",
note = "Funding Information: Acknowledgments: Part of this project was supported by the German Ministry of Economics and Technology via the German Federation of Industrial Research Associations (AiF) and Verband Deutscher Sektkellereien e.V. (VDS), grant AiF 18125 N. The authors are grateful to Armando Ven{\^a}ncio (Universidade do Minho, Braga, Portugal) and Antonio Logrieco as well as Giancarlo Perrone (Instituto di Scienze delle Produzioni Alimentari, Bari, Italy) for kindly providing isolates of grape-associated fungi as well as grape samples. Thanks to Ulrich Fischer (Weincampus Neustadt, Germany), Ernst R{\"u}hl (University of Geisenheim, Germany), Hans-Christoph Schiefer (LVWO Weinsberg, Germany), Michael Z{\"a}nglein (LWG Veitsh{\"o}chheim, Germany), Erhard K{\"u}hrer (WBS Krems, Austria) and Enric Bartra (INCAVI, Spain) for providing grape samples. The authors wish to thank Andrea Pape (TU M{\"u}nchen, Germany) for technical assistance during fungal DNA isolation as well as Andreas Gei{\ss}ler, Ann-Sophie Schott and Thomas Kafka (all TU M{\"u}nchen, Germany) for providing bacterial DNA.",
year = "2017",
month = jan,
day = "1",
doi = "10.15414/jmbfs.2017/18.7.3.265-270",
language = "English",
volume = "7",
pages = "265--270",
journal = "Journal of Microbiology, Biotechnology and Food Sciences",
issn = "1338-5178",
publisher = "Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture",
number = "3",
}