荧光定量PCR方法分析鲜鸡蛋贮藏过程蛋壳表面优势菌的变化  

Analysis of dominant bacteria changes on eggshells during storage time by real-time qPCR

作　　者：石一[1] 武颂文[2] 李文涓[1] 袁璐[3] 李焱[4] 张浩帆 马国柱[1] 刘东立[1] SHI Yi;WU Songwen;LI Wenjuan;YUAN Lu;LI Yan;ZHANG Haofan;MA Guozhu;LIU Dongli(Shaanxi Center for Disease Control and Prevention,Xi’an 710054,China;Xi’an Medical University,Xi’an 710021,China;School of Medicine Xi’an Jiaotong University,Xi’an 710061,China;Xi’an Center for Disease Control and Prevention,Xi’an 710054,China;Xian Yang Center for Disease Control and Prevention,Xianyang 712000,China)

机构地区：[1]陕西省疾病预防控制中心,陕西西安710054 [2]西安医学院,陕西西安710021 [3]西安交通大学医学部,陕西西安710061 [4]西安市疾病预防控制中心,陕西西安710054 [5]咸阳市疾病预防控制中心,陕西咸阳712000

出　　处：《食品与发酵工业》2020年第23期207-212,共6页Food and Fermentation Industries

基　　金：陕西省科学技术研究发展计划项目(2016SF-051);陕西省科技资源开放共享平台项目(2016FWPT-12)。

摘　　要：为了分析不同地区鲜鸡蛋蛋壳表面微生物在储存过程中的变化情况,分别从3个地市采集鲜鸡蛋,于25℃储存56 d,并于第0、14、28、42和56天取样,利用pMD18-T载体通过构建4种优势菌属(葡萄球菌属、乳酸杆菌属、链霉菌属和肠球菌属)标准品,采用荧光定量PCR法对样本进行定量分析。结果表明,葡萄球菌属和乳酸杆菌属在储存14 d前呈增多趋势而后呈现下降趋势,链霉菌属在整个储存过程中呈上升趋势,肠球菌属28 d后呈下降趋势。葡萄球菌属和肠球菌属在不同地区之间存在统计学差异(P<0.05),乳酸杆菌属和链霉菌属地区间无统计学差异。综上所述,荧光定量PCR的方法能够更加具体地反映蛋壳表面微生物污染情况,从而为间接研究鸡蛋货架期提供理论依据。This study aims to analyze the microorganism changing on eggshells from 3 different areas by quantitative test.The eggs were stored at 25°C for 56 days.Bacterial samples were collected from eggshells on day 0,14,28,42 and 56.The standard curve lines were made for 4 dominant bacteria(Staphylococcus,Lactobacillus,Streptomyces and Enterococcus)using pMD18-T as control referee.The results of quantitative polymerase chain reaction(qPCR)were analyzed statistically by using a one-way analysis of variance method.The results showed that the amount of Staphylococcus and Lactobacillus increased in the first 14 days of the storage time but declined afterwards.There was a continuous increase of Streptomyces.The number of Enterococcus decreased from day 28.The amount of Staphylococcus and Enterococcus was significantly different among groups(P<0.05).There was no significant difference among areas regarding Lactobacillus and Streptomyces.These results revealed that the contamination on eggshells could be evaluated by real-time qPCR accurately.The current study may offer new insight into study on the shelf-life of fresh eggs.

关 键 词：荧光定量PCR 葡萄球菌 乳酸杆菌 链霉菌 货架期 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程] O657.3[轻工技术与工程—食品科学与工程]