肉制品致腐微生物溯源技术构建  

Establishment of PCR-Based Technique for Tracing Spoilage Microorganisms in Meat Products

作　　者：陈晓[1] 高晓平[1] 李苗云[1] 柳艳霞[1] 赵改名[1] 孙灵霞[1] 张秋会[1] 张建威[1] 黄现青[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南省肉制品加工与质量安全控制重点实验室,河南郑州450002

出　　处：《食品科学》2013年第14期178-181,共4页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD28B00)

摘　　要：针对热杀菌肉制品中因微生物残留而引起的腐败问题,选择从腐败的玉米热狗肠中分离出并由Biolog微生物自动分析系统鉴定的地衣芽孢杆菌为代表菌株,结合地衣芽孢杆菌的特异性引物,用聚合酶链式反应(PCR)方法构建致腐微生物溯源技术。结果表明,该方法可在腐败样品中准确、灵敏、快速地检出地衣芽孢杆菌,引物的特异性为100%,方法的检测限为0.104CFU/g。Thermally sterilized meat products may still become spoiled due to the presence of residual microorganisms.In the present study,a PCR-based technique was developed for tracing spoilage microorganisms in meat products.For this,a set of specific primers was designed for Bacillus licheniormis as a representative strain of meat spoilage microorganisms,isolated from spoiled corn hot dog sausage and identified with the Biolog microbial identification system.The PCR-based method allowed accurate,sensitive and rapid detection of Bacillus licheniormis in spoiled samples with a 100% primer specificity and a detection limit of 0.104 CFU/g.

关 键 词：溯源 特异性 灵敏性 地衣芽孢杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]