Francis K P, Mayr R, von Stetten F, Stewart G S, Scherer S
Institut für Mikrobiologie, Forschungszentrum für Milch und Lebensmittel Weihenstephan, Technische Universität München, 85350 Freising, Germany.
Appl Environ Microbiol. 1998 Sep;64(9):3525-9. doi: 10.1128/AEM.64.9.3525-3529.1998.
Detection of psychrotrophic strains (those able to grow at or below 7 degreesC) of the Bacillus cereus group (Bacillus cereus, Bacillus thuringiensis, and Bacillus mycoides) in food products is at present extremely slow with conventional microbiology. This is due to an inability to discriminate these cold-adapted strains from their mesophilic counterparts (those able to grow only above 7 degreesC) by means other than growth at low temperature, which takes 5 to 10 days for detection. Here we report the development of a single PCR assay that, using major cold shock protein-specific primers and appropriate annealing temperatures, is capable of both rapidly identifying bacteria of the B. cereus group and discriminating between psychrotrophic and mesophilic strains. It is intended that this development help to more accurately predict the shelf life of refrigerated pasteurized food and dairy products and to reduce the incidence of food poisoning by psychrotrophic strains of the B. cereus group.
目前，采用传统微生物学方法检测食品中蜡样芽孢杆菌群（蜡样芽孢杆菌、苏云金芽孢杆菌和蕈状芽孢杆菌）的嗜冷菌株（能够在7摄氏度或更低温度下生长的菌株）极其缓慢。这是因为除了在低温下生长外，无法通过其他方法将这些适应寒冷的菌株与其嗜温对应菌株（只能在7摄氏度以上生长的菌株）区分开来，而低温生长检测需要5至10天。在此，我们报告了一种单一聚合酶链反应（PCR）检测方法的开发，该方法使用主要冷休克蛋白特异性引物和适当的退火温度，既能快速鉴定蜡样芽孢杆菌群的细菌，又能区分嗜冷菌株和嗜温菌株。旨在通过这一进展更准确地预测冷藏巴氏杀菌食品和乳制品的保质期，并减少蜡样芽孢杆菌群嗜冷菌株引起的食物中毒发生率。
