摘要
为建立食源性沙门氏菌Sau-PCR基因快速分型方法。用限制性内切酶Sau3AI酶切14株沙门氏菌基因组DNA,以酶切产物为模板,用根据酶切位点设计的引物进行PCR扩增,样品用核酸染料SYBR Green Ⅰ染色,经琼脂糖凝胶电泳后用Quantity One软件对14株菌进行同源性分析。结果显示,经Sau3AI酶切6h后,4种引物均扩增出条带,其中使用引物STG扩增的条带最为清晰,14株沙门氏菌均得到6-11条大小在0.2-1.5kb片段,利于分型。
To rapidly and sensitively detect Food-borne Salmonella, a technique,Sau-PCR was developed. The DNA of the 14 strains, digested with Sau3Al, gave restriction products. These samples were then subjected to Sau-PCR analysis using primers designed based on the Sau3Al recognition site. Amplified samples were stained by nucleic acidic dye SYBR Green 1 and then run on 2% agarose gels. Digital images were acquired with an image capturing system and analyzed with the Quantity One. Finally, 14 strains of Salmonella were all amplified. The bands generated with primer STG appeared intense and well define, with the majority of fragments ranging from about 0. 2 to 1.5 kb and with the number ranged from 6 tol 1. The results indicate that the technique is suitable for the typing of Salmonella.
出处
《食品与机械》
CSCD
北大核心
2008年第3期87-89,93,共4页
Food and Machinery
