双聚合酶螺旋反应同时检测单核增生李斯特菌和金黄色葡萄球菌的建立。

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Moran Zhang, Hongzhou Chen, Jiaming Huang, Yongjin Dai, Yujuan Liu, Xiyao Zhou, Xiangfei Li, Xinyi Pang, Jing Sun, Yingjian Lu
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引用次数: 0

摘要

单核细胞增生李斯特菌和金黄色葡萄球菌是引起人类食物中毒的常见食源性病原体。本研究建立了双聚合酶螺旋反应(dual- psr)和熔融曲线分析同时鉴定单核增生乳杆菌和金黄色葡萄球菌的方法。该引物分别针对单核增生乳杆菌和金黄色葡萄球菌(S. aureus, nuc)保守的hlyA基因。这些反应在相同的反应容器中,在65°C下等温进行45 min,扩增产物在熔化曲线中分析。不同的平均熔化温度允许在双psr试验中区分两种目标细菌。人工污染鲜切水果样品中单增李斯特菌和金黄色葡萄球菌的检出限分别为基因组DNA 1 × 10-4 ng和1 × 102 CFU/g。该方法具有快速、同时检测能力强的特点,有望成为食品行业中与健康相关的病原微生物监测和食品质量控制的一种有价值的技术。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development of dual polymerase spiral reaction for detection of Listeria monocytogenes and Staphylococcus aureus simultaneously.

Listeria monocytogenes and Staphylococcus aureus are prevalent foodborne pathogens responsible for poisoning humans with food. The present study was devoted to the establishment of a method based on dual polymerase spiral reaction (dual-PSR) and melting curve analysis for concurrent identification L. monocytogenes and S. aureus. Specifically, the primer pairs were aimed at the conserved hlyA gene of L. monocytogenes and that of S. aureus (nuc). These reactions were carried out isothermally at 65 °C for 45 min within the same reaction vessel, and the amplified products were analyzed in a melting curve. Different average temperatures of melting allow the discrimination in the dual-PSR assay between the two target bacteria. The limits of simultaneous determination of L. monocytogenes and S. aureus in artificially contaminated fresh-cut fruit samples were 1 × 10-4 ng of genomic DNA and 1 × 102 CFU/g, respectively. This method is characterized by its expeditious nature and simultaneous detection capability, and it promises to be a valuable technology for the monitoring of pathogenic microorganisms around health and quality control of foodstuffs within that industry.

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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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