qPCR快速定量检测泡结球甘蓝发酵过程中优势细菌的数量变化  

Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR

作　　者：汪冬冬 宋亚谊 陈功 李恒[1,3] 申文熹 伍亚龙[1] 王勇 唐垚 章宇丹 张伟 朱翔 张其圣 

机构地区：[1]四川东坡中国泡菜产业技术研究院,四川眉山620000 [2]四川大学锦江学院,四川眉山620860 [3]四川省食品发酵工业研究设计院,四川温江611130

出　　处：《食品工业科技》2018年第5期124-129,共6页Science and Technology of Food Industry

基　　金：四川省重大科技支撑项目(NZ20160007);四川省重大科技支撑项目(2013NZ0055);国家科技支撑计划(2012BAD31B04)

摘　　要：目的:为快速准确定量检测泡菜发酵过程优势细菌的动态变化。方法:本实验采用实时荧光定量PCR(Quantitative Real-time PCR,qPCR)技术,以植物乳杆菌、芽孢杆菌属、葡萄球菌属和大肠埃希氏菌为目标菌,建立了一种快速定量检测泡菜样品中细菌数量的方法。结果:本方法标准曲线相关系数R^2≥0.98、扩增效率90%~110%,加标回收率80%~100%,符合qPCR检测基本要求。结论:本实验建立的qPCR方法适用于泡菜中植物乳杆菌、芽孢杆菌属、葡萄球菌属和大肠埃希氏菌的快速定量检测。Objective：In order to detect the change of dominant bacteria in pickled cabbage rapidly and accurately.Results：A rapid and quantitative method for the determination of LactobaciUus plantarum, Bacillus spp., Staphylococcus spp. and Escherichia coli in pickled cabbage was established based on qPCR （Real- time PCR ）. Result： The results showed that correlation coefficient of the standard curve R^2 ≥0.98 ,amplification efficiency 110%≥ E ≥90% , recoveries were in the range of 80% to 100% ,meet the basic requirements of qPCR detection.Conclusion：This method was applicable to detect the change of LactobaciUus plantarum, Bacillus spp.,Staphylococcus spp.and Escherichia coli in pickled cabbage rapidly and accurately.

关 键 词：即时荧光定量PCR 植物乳杆菌 芽孢杆菌属 葡萄球菌属 大肠埃希氏菌 泡莱 

分 类 号：TS201.3[轻工技术与工程—食品科学]