Wang Yuhan, Dong Han, Yu Hang, Yuan Shaofeng, Kawasaki Hideya, Guo Yahui, Yao Weirong
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Faculty of Chemistry, Materials and Bioengineering, Kansai University, Suita 564-8680, Japan.
Molecules. 2025 Mar 19;30(6):1374. doi: 10.3390/molecules30061374.
Bacteria are the primary culprits of global foodborne diseases, making bacterial detection one of the most critical aspects of food safety. The quantification of viable and dead bacteria is typically achieved through distinct methodologies, such as culture-based methods and molecular biological techniques. These approaches often have non-overlapping requirements in terms of sample pre-treatment and detection equipment. However, in this presented work, bacterial extracellular nucleases and DNase I were utilized to achieve the simultaneous quantification of both live and dead bacteria in a single well of a microplate. The detection limits of the method for live and dead bacteria are estimated to be 7.13 × 10 CFU/mL and 3.54 × 10 CFU/mL, respectively. In the application of detecting bacteria in pickled pork stewed bamboo shoot soup, the detection limit for live bacteria can be reduced to as low as 10 CFU/mL within 24 h after enrichment cultivation.
细菌是全球食源性疾病的主要元凶，这使得细菌检测成为食品安全最关键的环节之一。活菌和死菌的定量通常通过不同的方法来实现，如基于培养的方法和分子生物学技术。这些方法在样品预处理和检测设备方面往往有不重叠的要求。然而，在本研究中，利用细菌细胞外核酸酶和DNase I在微孔板的单个孔中实现了活菌和死菌的同时定量。该方法对活菌和死菌的检测限估计分别为7.13×10 CFU/mL和3.54×10 CFU/mL。在腌笃鲜汤中细菌检测的应用中，富集培养24小时后，活菌的检测限可低至10 CFU/mL。
