Penicillium sp. End-Point PCR Detection Kit (24)

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Penicillium sp. End-Point PCR Detection Kit (24)

Penicillium sp. End-Point PCR Detection Kit (24) is designed for the detection of Penicillium sp. DNA based on the use of end-point PCR technology.

Penicillium sp. End-Point PCR Detection Kit (24) is designed for the detection of Penicillium sp. specific DNA based on the use of end-point PCR technology. This kit is designed for research use only and not for use in diagnostic procedures. The kit includes Master Mix and primers for the specific amplification of a 320 nucleotide region of the C. cladosporioides genome, as well as a positive control and a negative control to confirm the integrity of the kit reagents. In addition, the kit contains loading dye and a DNA ladder to facilitate analysis of the results.

All kit components should be stored at -20°C upon arrival;
Repeated thawing and freezing (> 2 x) of the Master Mix and Positive Control should be avoided, as this may affect the performance of the assay. If the reagents are to be used only intermittently, they should be frozen in aliquots;
All reagents can be stored for 1 year at -20°C without showing any reduction in performance.

Component Product
2X PCR Master Mix 350 μL
Penicillium sp. Primer Mix 70 μL
Penicillium sp. Positive Control 50 μL
Nuclease-Free Water 1.25 mL
Loading Dye 100 μL
DNA Ladder 100 μL
Product Insert 1

Appropriate Real-Time PCR Instrument with FAM and HEX filter channel;
DNA Purification Kit: The kit is compatible with all DNA purification kits that yield high quality, inhibitor-free DNA;
Disposable powder-free gloves;
Benchtop microcentrifuge;
Micropipettors;
Sterile pipette tips with filters;
PCR tubes;
Vortex mixer;
Agarose gel electrophoresis apparatus;
UV transilluminator with suitable gel documentation system;
PCR reaction preparation station (Optional).

Penicillium is major causative agents of food spoilage (dairy products, fruits, vegetables and meat) and postharvest decay. The genus causes significant economic losses to the fruit industry and is also of potential public health significance since Penicillium species (Penicillium sp.) produce a number of mycotoxins known to cause harmful effects in humans and animals. Penicillium is also a huge problem in the wine industry. Its presence in wine and grape juice during the various stages of fermentation is highly detrimental to the quality of the wine due to the production of compounds such as Geosmin (trans-1,10-dimethyl-trans-9-decalol) an earthy-musty compound which produces off odours and flavours. For these reasons the rapid and specific detection of Penicillium species are important for ensuring microbiological quality and safety of fruits and juices among other foods.

End-Point PCR

Plant tissues