Inactivation of A. ochraceus Spores and Detoxification of Ochratoxin A in Coffee Beans by Gamma Irradiation
Version of Record online: 17 FEB 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 2, pages T44–T51, February 2012
How to Cite
Kumar, S., Kunwar, A., Gautam, S. and Sharma, A. (2012), Inactivation of A. ochraceus Spores and Detoxification of Ochratoxin A in Coffee Beans by Gamma Irradiation. Journal of Food Science, 77: T44–T51. doi: 10.1111/j.1750-3841.2011.02572.x
- Issue online: 17 FEB 2012
- Version of Record online: 17 FEB 2012
- MS 20110684 Submitted 5/31/2011, Accepted 11/22/2011.
Supplementary Figure S1: Nucleotide sequence homology comparison of ITS1, 5.8S rRNA gene, and ITS2 sequences of fungal strain isolated from green coffee been using NCBI Blast; primers: ITS1 (5′TCCGTAGGTGAACCTGCGG3′) and ITS4 (5′TCCTCCGCTTATTGATATGC3′); polymerase chain reaction (PCR) conditions: initial denaturation temperature of 94 °C for 3 min, followed by 32 cycles of denaturation, annealing and extension (94 °C for 45 s, 56 °C for 1 min, and 72 °C for 1 min) and final extension at 72 °C for 10 min.
Supplementary Figure S2: Analysis of OTA production by different Aspergillus ochraceus strains by thin-layer chromatography (TLC); L1: OTA standard (200 ng); L2: A. ochraceus (isolated from coffee beans); L3: A. ochraceus (MTCC 1810); L4: A. ochraceus (MTCC 4893); L5: A. ochraceus (MTCC 4643); L6: A. ochraceus (MTCC 1877); L7: A. ochraceus (MTCC 6037); L8: A. ochraceus (MTCC 7476).
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