共查询到20条相似文献,搜索用时 93 毫秒
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介绍了多重PCR技术、核酸探针技术、基因芯片技术、DNA指纹图谱等分子生物学技术应用原理、特点,着重讨论了它们在食品微生物群落分析、分型鉴定中的应用。 相似文献
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非培养方法在食品行业中的应用还处于起步阶段。本文综述非培养方法在分析干酪中微生物群落结构以及监测微生物群落结构在干酪生产和成熟过程中演替的应用现状。主要介绍已被广泛用于分析干酪中微生物群落结构的DNA指纹图谱技术,包括PCR-变性梯度凝胶电泳(PCR-DGGE)技术、PCR-时间温度梯度凝胶电泳(PCR-TTGE)技术、单链构象多态性PCR(SSCP-PCR)技术以及变性高效液相色谱(DHPLC)技术等。此外,本文还对非培养技术的优点和局限性进行分析,展望非培养方法在干酪行业的应用前景,认为将非培养方法和传统培养方法结合使用才是研究微生物生态的最好途径。 相似文献
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AFLP技术在食品微生物研究中的应用 总被引:3,自引:1,他引:3
随着现代分子生物学技术的发展 ,对微生物学的研究也进入到分子、基因水平。扩增片段长度多态性(AFLP)是一种基于PCR的高分辨率DNA指纹技术 ,它能检测整个微生物基因组的多态性 ,并且结果可重复、分辨率高。近些年来 ,AFLP在细菌等微生物的遗传相关性鉴定、流行病学分型等上的应用得到迅速发展。文中介绍了AFLP技术的基本原理、反应流程 ,探讨了其在食品微生物研究领域中的应用现状和前景 相似文献
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Marine microorganisms have received mounting attention in biodiscoveries due to their exclusive physicochemical characteristics which have been acquired as an adaptation to prevailing extreme conditions in the marine environment. It has been noticed that those unique marine microbes and their biologically active metabolites are potential sources to be used as sustainable food and pharmaceutical ingredients. Even though dozens of research articles demonstrate the immense potentials of marine microbial metabolites as lead compounds in drugs and pharmaceutical developments, their role as food ingredients is poorly addressed. However, recent advances in food technology have opened up a number of novel avenues to develop natural substances as food or food ingredients. In this context, this review aims at revealing and discussing prospective applications of marine microorganisms and their metabolites in modern nutraceuticals and functional foods. 相似文献
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米面制品是我国主要的食品,含有丰富的营养物质与充足的水分,适合微生物生长繁殖。腐败微生物会引起食品货架期缩短或在保质期内腐败变质,而致病微生物的存在则可引起食物中毒事件。近年来对食品微生物的快速检测技术主要包括传统法与核酸扩增法,其中聚合酶螺旋反应(PSR)技术具有较高的灵敏度、特异性与重现性,具有较大应用前景。此外,活但不可培养状态(VBNC)因具有不可培养特性,会造成微生物检测"金标准"培养法获得"假阴性"结果,是食品微生物安全中的重要威胁。通过研究分析污染米面制品的主要微生物和相应快速检测方法,以及活但不可培养状态的生物学特性和检测方法,为进一步实现对米面制品中微生物安全控制提供重要依据。 相似文献
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R W Hardy 《Journal of dairy science》1990,73(6):1665-1669
The era of biology is composed of 1) the definition of molecular laws of biology, 2) the exponential expansion of the data base, and 3) the establishment of the first generation molecular and cellular tool kit; this era is driving the development and commercialization of biotechnological products and processes for agriculture and the food system. These products and processes should have a major impact in maintaining and improving food safety. Several meeting and organizational initiatives on biotechnology and food safety are summarized. Possible roles of biotechnology in areas of food safety involve microbial contaminants, nutritional quality, natural antimetabolites, allergens, toxicants, and synthetic chemical residues. Biotechnology will have an impact on all these areas through both improved ability to measure as well as to modify microbes, animals, and plants used as food. Diagnostics for microbial contaminants and biobased alternatives to synthetic chemicals are most advanced. However, all these biotechnological products and processes for food safety are in very early stages of development and commercialization. 相似文献
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基因芯片技术在食品微生物检测和研究中的应用 总被引:7,自引:0,他引:7
基因芯片技术为全面快速准确地分析鉴定水体、空气、土壤和食品等环境中的各种微生物提供了一种崭新的技术工具和平台。本文扼要综述了近年来基因芯片技术在食品微生物检测中的研究进展,着重讨论基因芯片检测微生物的基本原理与步骤, 样品的采集制备和分离纯化食品微生物DNA的方法和要求,基因芯片技术检测食品常见致病菌及其在食品微生物研究中的应用,该技术在食品微生物中的应用现状和前景。 相似文献
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Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities 下载免费PDF全文
Ren‐You Gan Hua‐Bin Li Anil Gunaratne Zhong‐Quan Sui Harold Corke 《Comprehensive Reviews in Food Science and Food Safety》2017,16(3):489-531
There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ‐aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anti‐cancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases. 相似文献