Genetically modified soybeans: false-positive detection in fermented natural soybean (tempe).
Tempe was prepared using mixtures of natural soybean and genetically modified Roundup Ready (RUR) soybean fermented with natural Rhizopus sp. The amount of RUR soybean was quantified using an ELISA plate test. The RUR signal decreased during fermentation. In the control experiments on fermentation of non-RUR soybean, the tempe gave a false-positive RUR signal. The cross-reacting substance was generated only in non-RUR soybean during fermentation by Rhizopus sp., Rhizopus oligosporus, R. oryzae, Mucor rouxii and Aspergillus awamori.
Bioprocess Technology, Asian Institute of Technology, Thailand.
Budi
B
Prakoso
Sunee
S
Nitisinprasert
Willem F
WF
Stevens
D000941:Antigens / Q000032:analysis / Q000235:genetics / Q000378:metabolism; D005189:False Positive Reactions; D005285:Fermentation / Q000502:physiology; D005504:Food Analysis / Q000379:methods*; D030841:Food, Genetically Modified / Q000145:classification*; D010936:Plant Extracts / Q000032:analysis / Q000096:biosynthesis / Q000235:genetics; D030821:Plants, Genetically Modified / Q000145:classification / Q000235:genetics / Q000378:metabolism / Q000382:microbiology; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013025:Glycine max / Q000145:classification / Q000235:genetics* / Q000378:metabolism* / Q000382:microbiology
D000941:Antigens; D010936:Plant Extracts