Identification of <i>Hamigera</i> species isolated from foods as heat-resistant fungi

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  • 耐熱性カビとして食品から分離された<i>Hamigera</i>属菌種の同定
  • 耐熱性カビとして食品から分離されたHamigera属菌種の同定
  • タイネツセイ カビ ト シテ ショクヒン カラ ブンリ サレタ Hamigeraゾク キンシュ ノ ドウテイ

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Abstract

<p>In recent years，food spoilage due to Hamigera species has been observed frequently on fruit products and a tea-based beverage after a heat process. Eight isolates of Hamigera species obtained from raw materials of these food and beverage products after a heat treatment were identified on the basis of observation of their morphological and phylogenetic characteristics. Phylogenetic analyses using molecular diagnostic methods (i.e., DNA sequencing of the internal transcribed spacer (ITS), partial β-tubulin and calmodulin genes) indicated that the isolates were classified to four species of Hamigera, i.e. H. insecticola，H. cf. inflata，H. paravellanea and H. striata. Each one isolate of H. insecticola and H. paravellanea were obtained from packaged and frozen strawberries. One isolate from raw material of oolong tea was also identified as H. insecticola. Three isolates from frozen raspberries，placing phylogenetically in the H. inflata clade, were distinguishable from the typical H. inflata by their morphological characteristics. Identification of these newly-recognized species as potential spoilage agents was well supported by phylogenetic analyses based on β-tubulin and calmodulin gene sequences. Two isolates obtained from frozen blueberries were identified as H. striata，which is a previously reported heat-resistant fungus.</p> <p>(Japanese Journal of Mycology 57: 47−58, 2016)</p>

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