应用焦磷酸测序技术快速检测食品中沙门氏菌  

Application of Pyrosequencing Technology for Rapid Detection of Salmonellla spp.in Foods

作　　者：朱珠 王永 兰青阔 朱云燕 余景会 赵新 

机构地区：[1]天津市农业质量标准与检测技术研究所,天津300381

出　　处：《食品科学》2013年第2期182-186,共5页Food Science

基　　金：科技部国际合作项目(2006DFA32380);天津市农业科学院院长基金项目(08024)

摘　　要：设计出适合特异性扩增引物和测序引物,采取焦磷酸测序技术对沙门氏菌invA毒力靶基因特异性序列分析,同时对焦磷酸测序反应条件进行优化,建立1种利用焦磷酸测序技术检测和鉴定沙门氏菌的方法。结果显示,此方法以传统国标法的前增菌为前提,可省去后期生化验证的繁琐过程,将检测时间由常规检测的4～7d缩短至20h,并且其准确性与传统生化验证完全一致。所建立的针对沙门氏菌的焦磷酸测序检测方法具有高效性、精准及操作简便等特点,适用于食品中沙门氏菌的快速检测。This paper reports the use of pyrosequencing technology to detect Salmonellla spp. in foods. Specific amplification and sequencing primers were designed to sequence the invA virulence gene of Salmonellla spp. by pyrosequencing technology, and pyrosequencing conditions were optimized. The developed method was based on bacterial pre-enrichment as described in the Chinese national standard and without the tedious process of following biochemical validation, shortening the required time from 4-7 d to 20 h. Moreover, consistent results were obtained using both methods. Pyrosequencing was efficient, accurate, simple and hence suitable for rapid detection of Salmonellla spp. in foods.

关 键 词：焦磷酸测序技术 沙门氏菌 快速检测 

分 类 号：Q781[生物学—分子生物学]