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用于同时检测单核细胞增生李斯特菌和金黄色葡萄球菌的双聚合酶螺旋反应的开发。

Development of dual polymerase spiral reaction for detection of Listeria monocytogenes and Staphylococcus aureus simultaneously.

作者信息

Zhang Moran, Chen Hongzhou, Huang Jiaming, Dai Yongjin, Liu Yujuan, Zhou Xiyao, Li Xiangfei, Pang Xinyi, Sun Jing, Lu Yingjian

机构信息

College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China.

Anhui Guotai Zhongxin Testing Technology Co., Ltd, Hefei, China.

出版信息

Int J Food Microbiol. 2025 Feb 16;430:111055. doi: 10.1016/j.ijfoodmicro.2024.111055. Epub 2025 Jan 3.

Abstract

Listeria monocytogenes and Staphylococcus aureus are prevalent foodborne pathogens responsible for poisoning humans with food. The present study was devoted to the establishment of a method based on dual polymerase spiral reaction (dual-PSR) and melting curve analysis for concurrent identification L. monocytogenes and S. aureus. Specifically, the primer pairs were aimed at the conserved hlyA gene of L. monocytogenes and that of S. aureus (nuc). These reactions were carried out isothermally at 65 °C for 45 min within the same reaction vessel, and the amplified products were analyzed in a melting curve. Different average temperatures of melting allow the discrimination in the dual-PSR assay between the two target bacteria. The limits of simultaneous determination of L. monocytogenes and S. aureus in artificially contaminated fresh-cut fruit samples were 1 × 10 ng of genomic DNA and 1 × 10 CFU/g, respectively. This method is characterized by its expeditious nature and simultaneous detection capability, and it promises to be a valuable technology for the monitoring of pathogenic microorganisms around health and quality control of foodstuffs within that industry.

摘要

单核细胞增生李斯特菌和金黄色葡萄球菌是常见的食源性病原体,可导致人类食物中毒。本研究致力于建立一种基于双重聚合酶螺旋反应(dual-PSR)和熔解曲线分析的方法,用于同时鉴定单核细胞增生李斯特菌和金黄色葡萄球菌。具体而言,引物对靶向单核细胞增生李斯特菌的保守hlyA基因和金黄色葡萄球菌的nuc基因。这些反应在同一反应容器中于65°C等温进行45分钟,扩增产物通过熔解曲线进行分析。不同的平均熔解温度可在双重PSR检测中区分这两种目标细菌。在人工污染的鲜切水果样品中,同时测定单核细胞增生李斯特菌和金黄色葡萄球菌的检测限分别为1×10 ng基因组DNA和1×10 CFU/g。该方法具有快速和同时检测的特点,有望成为该行业食品健康和质量控制中监测致病微生物的一项有价值的技术。

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