| qPCR快速定量检测泡结球甘蓝发酵过程中优势细菌的数量变化 |
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| 引用本文： | 汪冬冬, 宋亚谊, 陈功, 李恒, 申文熹, 伍亚龙, 王勇, 唐垚, 章宇丹, 张伟, 朱翔, 张其圣. qPCR快速定量检测泡结球甘蓝发酵过程中优势细菌的数量变化[J]. 食品工业科技, 2018, 39(5): 124-129. |
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| 作者姓名： | 汪冬冬 宋亚谊 陈功 李恒 申文熹 伍亚龙 王勇 唐垚 章宇丹 张伟 朱翔 张其圣 |
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| 作者单位： | 1. 四川东坡中国泡菜产业技术研究院, 四川眉山 620000;2. 四川大学锦江学院, 四川眉山 620860;3. 四川省食品发酵工业研究设计院, 四川温江 611130 |
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| 基金项目： | 四川省重大科技支撑项目(NZ20160007)国家科技支撑计划(2012BAD31B04)。四川省重大科技支撑项目(2013NZ0055) |
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| 摘 要： | 目的:为快速准确定量检测泡菜发酵过程优势细菌的动态变化。方法:本实验采用实时荧光定量PCR(Quantitative Real-time PCR,qPCR)技术,以植物乳杆菌、芽孢杆菌属、葡萄球菌属和大肠埃希氏菌为目标菌,建立了一种快速定量检测泡菜样品中细菌数量的方法。结果:本方法标准曲线相关系数R2≥0.98、扩增效率90%~110%,加标回收率80%~100%,符合qPCR检测基本要求。结论:本实验建立的qPCR方法适用于泡菜中植物乳杆菌、芽孢杆菌属、葡萄球菌属和大肠埃希氏菌的快速定量检测。
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| 关 键 词： | 即时荧光定量PCR 植物乳杆菌 芽孢杆菌属 葡萄球菌属 大肠埃希氏菌 泡菜 |
| 收稿时间： | 2017-07-20 |
Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR |
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| WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR[J]. Science and Technology of Food Industry, 2018, 39(5): 124-129. |
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| Authors: | WANG Dong-dong SONG Ya-yi CHEN Gong LI Heng SHEN Wen-xi WU Ya-long WANG Yong TANG Yao ZHANG Yu-dan ZHANG Wei ZHU Xiang ZHANG Qi-sheng |
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| Affiliation: | 1. Sichuan Dongpo Chinese Paocai Industial Technology Research Institute, Meishan 620000, China;2. Sichuan University Jinjiang College, Meishan 620860, China;3. Sichuan Academy of Food and Fermentation Industries, Wenjiang 611130, China |
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| Abstract: | Objective:In order to detect the change of dominant bacteria in pickled cabbage rapidly and accurately. Results:A rapid and quantitative method for the determination of Lactobacillus plantarum,Bacillus spp.,Staphylococcus spp. and Escherichia coli in pickled cabbage was established based on qPCR(Real-time PCR). Result:The results showed that correlation coefficient of the standard curve R2≥0.98,amplification efficiency 110%≥E≥90%,recoveries were in the range of 80% to 100%,meet the basic requirements of qPCR detection. Conclusion:This method was applicable to detect the change of Lactobacillus plantarum,Bacillus spp.,Staphylococcus spp. and Escherichia coli in pickled cabbage rapidly and accurately. |
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| Keywords: | quantitative real-time PCR(qPCR) Lactobacillus plantarum Bacillus Staphylococcus Escherichia coli pickled cabbage |
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