用于PCR检测的乳品中金黄色葡萄球菌DNA提取方法比较研究  

Comparison of the Methods of Extracting DNA from Staphylococcus aureus in Dairy Products

作　　者：杨洋[1] 张伟[1] 袁耀武[1] 何俊萍[1] 马晓燕[1] 丁鑫[1] 王呸玉 

机构地区：[1]河北农业大学食品科技学院 [2]廊坊食品工程学院,廊坊065000

出　　处：《食品与发酵工业》2005年第9期91-95,共5页Food and Fermentation Industries

摘　　要：比较了乳品中金黄色葡萄球菌DNA的6种提取方法的效果,确定了一种可有效从乳品中提取金黄色葡萄球菌DNA的方法。该方法无需对样品进行增菌,可直接从乳品中提取金黄色葡萄球菌DNA,作为模板进行PCR检测,检测效果良好,对UHT全脂乳、脱脂乳和奶酪的最低检出限分别为10、10CFU/mL和55CFU/g。The effects of 6 methods of extracting DNA from Staphylococcus aureus in dairy products were compared. An efficient extraction procedure was confirmed for extraction of Staphylococcus aureus DNA from dairy products. Staphylococcus aureus DNA was directly extracted from dairy products without enrichment. The extracted DNA was suitable for PCR detection. The sensitivity of the uniplex PCR is 10CFU/mL of UHT whole milk,skim milk and 55CFU/g cheese.

关 键 词：乳品 金黄色葡萄球菌 DNA提取 PCR DNA提取方法 PCR检测 比较研究 最低检出限 检测效果 UHT 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]