Real-time fluorescence growth curves for viable bacteria quantification in foods

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-09 DOI:10.1016/j.fochx.2024.101886

Yajing Chen , Yanlin Chen , Siying Tang, Biao Tang, Shengbin He

引用次数: 0

Abstract

Here, for the first time, we used a membrane permeable fluorescent nucleic acid stain (SYBR Green) to trace the in-vivo DNA replication during bacterial binary fission. Such stain did not influence the growth of bacteria. Nor did the bacteria degrade the stain, enabling the fluorescent microplate reader to monitor sensitively the growth of the bacteria. Hence, a real-time fluorescence growth curve (RTFGC) method was put forward for the sensitive quantification of viable bacteria in foods. Using E. coli O157:H7 as a bacteria model, the RTFGC method could quantify bacteria within the range of 10 to 1 × 10⁶ cfu/mL, with a linear correlation coefficient R² of 0.997. It was found that melting curve was unique for a particular bacterial strain, which could be used for contamination identifications. Good practicability of the RTFGC in quantifying E. coli O157:H7 from tap water, juices, and milks was demonstrated.

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用于食品中存活细菌定量的实时荧光生长曲线

在这里，我们首次使用膜渗透性荧光核酸染色剂（SYBR Green）来追踪细菌二分裂过程中的体内 DNA 复制。这种染色剂不会影响细菌的生长。细菌也不会降解染色剂，从而使荧光微孔板阅读器能够灵敏地监测细菌的生长。因此，我们提出了一种实时荧光生长曲线（RTFGC）方法，用于灵敏地定量检测食品中的存活细菌。以大肠杆菌O157:H7为细菌模型，RTFGC方法可定量10至1×106 cfu/mL范围内的细菌，线性相关系数R2为0.997。研究发现，某一特定菌株的熔解曲线是唯一的，可用于污染鉴定。RTFGC 在定量分析自来水、果汁和牛奶中的大肠杆菌 O157:H7 方面具有良好的实用性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.