Establishment of a real-time fluorescence and visual colorimetric detection method for Staphylococcus aureus based on loop-mediated isothermal amplification

IF 1.9 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Xinping Cui, Jianping Guo, Zuwei Wang, Zhaoxin Lu, Fanqiang Meng, Xiaomei Bie
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Abstract

A loop-mediated isothermal amplification (LAMP) method combined with calcein was established for the detection of Staphylococcus aureus. LAMP primers were designed targeting the ASL18_04625 species-specific gene screened through bioinformatics and PCR analysis. The target gene and detection method demonstrated 100% specificity for S. aureus and no cross-reactions with other pathogens. For LAMP reactions, the results could be directly observed with the naked eye or evaluated by S-shaped amplification curves of fluorescence signals. The assay's detection limit was 3.395 × 10−4 ng/μL genomic DNA or 3.21 CFU/mL pure bacterial culture. Furthermore, the target bacteria of 8.5 × 105–8.5 × 100 CFU/mL could be accurately detected in spiked milk samples, and the overall detection process could be completed within 40 min. This method improved the accuracy and convenience for S. aureus detection and provied a dependable tool for the rapid screening of S. aureus.

Abstract Image

基于环介导等温扩增的金黄色葡萄球菌实时荧光和目视比色检测方法的建立
建立了一种结合钙蓝蛋白的环介导等温扩增(LAMP)方法,用于检测金黄色葡萄球菌。通过生物信息学和 PCR 分析,设计了针对 ASL18_04625 物种特异性基因的 LAMP 引物。目标基因和检测方法对金黄色葡萄球菌的特异性达到 100%,且与其他病原体无交叉反应。对于 LAMP 反应,可直接用肉眼观察结果,或通过荧光信号的 S 型放大曲线进行评估。该检测方法的检测限为 3.395 × 10-4 ng/μL 基因组 DNA 或 3.21 CFU/mL 纯细菌培养物。此外,该方法还能准确检测加标牛奶样品中 8.5 × 105-8.5 × 100 CFU/mL 的目标细菌,整个检测过程可在 40 分钟内完成。该方法提高了金黄色葡萄球菌检测的准确性和便利性,为金黄色葡萄球菌的快速筛查提供了可靠的工具。
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来源期刊
Journal of Food Safety
Journal of Food Safety 工程技术-生物工程与应用微生物
CiteScore
5.30
自引率
0.00%
发文量
69
审稿时长
1 months
期刊介绍: The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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