摘要
蜡样芽孢杆菌(Bacillus cereus)是兼性需氧革兰氏阳性菌,为我国常见的食源性致病菌之一。基于PCR技术的快速检测方法在蜡样芽孢杆菌检测中已得到广泛运用,然而该菌在食品中多以芽孢形态存在,常规DNA提取方法难以得到高质量的DNA样本进行PCR反应。本文对鲜牛奶中蜡样芽孢杆菌芽孢进行溶菌酶法、煮沸法、液氮研磨法、超声波振荡法处理,再提取DNA比较PCR检测结果,实验表明,超声波振荡法能够有效的破碎芽孢细胞,提高DNA提取效率,增加PCR检测的灵敏度。
Bacillus cereus is a common facultative aerobic gram positive bacterium,being the one of the most common food-borne pathogenic bacteria in our country.Rapid detection methods based on PCR technology have been widely used in Bacillus cereus detection.However,the bacteria exist in food by the form of spores,conventional DNA extraction methods cannot obtain DNA with high quality for PCR reaction.In this paper,lysozyme method,boiling method,liquid nitrogen grinding method and ultrasonic oscillation method to extract DNA from Bacillus cereus spore were compared,the results showed that ultrasonic oscillation method give the best performance.
出处
《食品与发酵科技》
CAS
2015年第2期66-69,共4页
Food and Fermentation Science & Technology
基金
国家科技支撑计划课题(2011BAK21B05)
