食品中荧光假单胞菌的危害及其快速检测方法研究进展  

Research progress of hazards and rapid methods for detection of Pseudomonas Fluorescen in foods

作　　者：高琳[1,2] 陈万义[1] 任婧[1] 

机构地区：[1]光明乳业股份有限公司光明乳业研究院乳业生物技术国家重点实验室,上海200436 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第16期373-377,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划课题(2012BAD12B08;2012BAK17B14)

摘　　要：荧光假单胞菌(Pseudomonas Fluorescens)隶属于假单胞菌属,是食品中常见的一种嗜冷致病微生物。它能够产生极其耐热的蛋白酶和脂肪酶,这些酶在高温处理后仍有残留,并在食品储藏过程中继续分解其中的脂肪和蛋白质,导致产品的风味和质地发生变化。因此,研发出一种既快速又实用的荧光假单胞菌检测方法成为食品行业关注的焦点。本文对食品中荧光假单胞菌的危害特点及国内外的一些快速检测方法,如聚合酶链式反应(PCR)、荧光定量PCR、荧光原位杂交、流式细胞术等方法进行了综述,比较各方法的优缺点并展望了荧光假单胞菌快速检测方法的发展趋势。Pseudomonas Fluorescens belongs to Pseudomonas. It was a very common psychrotrophic pathogenic microorganisms in foods. It could produce some cellular enzymes with high thermal stability such as lipases and proteases. After treated at high temperature,these enzymes were still active and continue to decompose the fat and protein in foods. Therefore,recently more and more researchers focus the attention on the rapid and exact detection of Pseudomonas Fluorescens in foods. Some rapid detection methods were discussed in this paper, such as polymerase chain reaction （PCR）, realtime fluores-cence quantitative PCR, fluorescence In situ hybridization and flow cytometry,and their advantages and disvantages were compared. At last,the research direction of Pseudomonas Fluorescens was discussed.

关 键 词：荧光假单胞菌 危害 快速检测方法 食品 

分 类 号：TS207.4[轻工技术与工程—食品科学]