利用多重聚合酶链式反应来表征与肉类腐败相关的乳酸菌群体。
The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage.
作者信息
Yost C K, Nattress F M
机构信息
Agriculture and Agri-Food Canada, Lacombe Research Centre, Alberta, Canada.
出版信息
Lett Appl Microbiol. 2000 Aug;31(2):129-33. doi: 10.1046/j.1365-2672.2000.00776.x.
A rapid, systematic and reliable approach for identifying lactic acid bacteria associated with meat was developed, allowing for detection of Carnobacterium spp., Lactobacillus curvatus, Lact. sakei and Leuconostoc spp. Polymerase chain reaction primers specific for Carnobacterium and Leuconostoc were created from 16S rRNA oligonucleotide probes and used in combination with species-specific primers for the 16S/23S rRNA spacer region of Lact. curvatus and Lact. sakei in multiplex PCR reactions. The method was used successfully to characterize lactic acid bacteria isolated from a vacuum-packaged pork loin stored at 2 degrees C. Seventy isolates were selected for identification and 52 were determined to be Lact. sakei, while the remaining 18 isolates were identified as Leuconostoc spp.
开发了一种快速、系统且可靠的方法来鉴定与肉类相关的乳酸菌，可检测出肉食杆菌属、弯曲乳杆菌、清酒乳杆菌和明串珠菌属。针对肉食杆菌和明串珠菌的聚合酶链反应引物由16S rRNA寡核苷酸探针构建而成，并与弯曲乳杆菌和清酒乳杆菌16S/23S rRNA间隔区的种特异性引物组合用于多重PCR反应。该方法成功用于鉴定从2℃储存的真空包装猪里脊肉中分离出的乳酸菌。挑选了70株分离株进行鉴定，其中52株被确定为清酒乳杆菌，其余18株被鉴定为明串珠菌属。
Zotero 插件