椰毒假单胞菌酵米面亚种检测方法研究进展  

Research Progress on Detection Methods of Psedomonas cocovenenans subsp.farinofermentans

作　　者：梁美丹 尹玮璐 黄志深 蒋佳希 张明明 肖剑 LIANG Meidan;YIN Weilu;HUANG Zhishen;JIANG Jiaxi;ZHANG Mingming;XIAO Jian(Guangzhou Institute of Food Inspection,Guangzhou 511400,China)

机构地区：[1]广州市食品检验所,广东广州511400

出　　处：《食品安全导刊》2022年第25期174-177,共4页China Food Safety Magazine

基　　金：广州市市场监督管理局科技计划项目(2020kj52)。

摘　　要：近年来,由椰毒假单胞菌酵米面亚种引起的食物中毒事件常有发生,其毒素米酵菌酸的致病性极强,死亡率高,引起人们的高度关注。本文主要从国标法中的微生物培养技术、基因测序技术、PCR技术(包含常规PCR和实时荧光PCR技术)、环介导等温扩增技术及微滴数字PCR技术等方面总结椰毒假单胞菌酵米面亚种的检测方法,并对该菌未来的研究方向进行展望。In recent years,food poisoning incidents caused by Psedomonas cocovenenans subsp.farinofermentans have occurred frequently.The toxin of Psedomonas cocovenenans subsp.farinofermentans is highly pathogenic and has a high mortality rate,which has aroused great concern of the people.In this paper,the detection methods of Psedomonas cocovenenans subsp.farinofermentans were summarized from the aspects of microbial culture technology,gene sequencing technology,PCR technology(including conventional PCR and real-time fluorescence PCR),loop-mediated isothermal amplification technology and droplet digital PCR technology.Finally,the future research directions of Psedomonas cocovenenans subsp.farinofermentans were prospected.

关 键 词：椰毒假单胞菌酵米面亚种 基因测序技术 PCR技术 环介导等温扩增技术 微滴数字PCR技术 

分 类 号：TS207.4[轻工技术与工程—食品科学]