水产品中哈维氏弧菌分子生物学检测方法研究进展  

Research Progress on Biological Characteristics and Detection Methods of Vibrio harveyi

作　　者：仲瑶 凌莉 高世光 袁慕云 王金玲 刘青 陈文锐 郑秋月 曹际娟 ZHONG Yao;LING Li;GAO Shiguang;YUAN Muyun;WANG Jinling;LIU Qing;CHEN Wenrui;ZHENG Qiuyue;CAO Jijuan(Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education,Dalian Minzu University,Dalian 116600,Liaoning,China;Guangzhou Customs Technology Center,Guangzhou 510623,Guangdong,China;Comprehensive Technical Service Center of Dandong Customs,Dandong 118000,Liaoning,China;Technology Center of Shenyang Custom,Shenyang 116400,Liaoning,China)

机构地区：[1]大连民族大学生物技术与资源利用教育部重点实验室,辽宁大连116600 [2]广州海关技术中心,广东广州510623 [3]丹东海关综合技术服务中心,辽宁丹东118000 [4]沈阳海关技术中心,辽宁沈阳116400

出　　处：《食品研究与开发》2024年第20期202-208,共7页Food Research and Development

基　　金：国家重点研发计划项目(2022YFF1100805)。

摘　　要：哈维氏弧菌(Vibrio harveyi)是水产品中常见的食源性病原菌。该文从其生物学特性出发,对哈维氏弧菌的致病性及分子生物学检测方法,包括微流控芯片、传感技术及核酸适配体、蛋白质谱等多种检测方法的最新研究进展进行综述,为提高水产品中哈维氏弧菌检出率,为食源性疾病的预防和检测工作提供参考和借鉴。Vibrio harveyi is a common foodborne pathogen found in aquatic products.This article reviewed the pathogenicity and molecular biology detection methods of Vibrio harveyi based on its biological characteristics,including the latest research progress on various detection methods such as microfluidic chips,sensing technol⁃ogy,nucleic acid aptamers,and protein mass spectrometry,aiming to provide references and guidance for im⁃proving the detection rate of Vibrio harveyi in aquatic products and for the prevention and monitoring of food⁃borne diseases.

关 键 词：水产品 哈维氏弧菌 致病性 分子生物学检测方法 方法学比较 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]