摘要
肉制品中致病菌DNA的提取对PCR检测具有重要意义。以污染志贺氏菌的猪肉为材料,比较了沸水浴法、裂解液煮沸法、CTAB/SDS法、改良的碱性异硫氰酸胍法4种提取方法对志贺氏菌DNA的提取效果,并以提取的DNA为模板进行PCR检测。结果表明:改良的碱性异硫氰酸胍法提取志贺氏菌DNA的效果较好,猪肉中志贺氏菌的PCR最低检出限为5×100CFU/g,整个检测时间<8h。经改良的碱性异硫氰酸胍法操作简便、经济省时,可用于肉类的PCR检测。
The DNA extraction of pathogenic bacteria from meat products is very important for PCR detection. Four DNA extraction methods including boiling method, lysis method, CTAB/SDS method and modified alkaline guanidine thioeyanate method were used for Shigella DNA extraction from the contamina- ted pork with Shigella, and the extracted DNA was used as a template for PCR detection. The results showed that the modified alkaline guanidine thiocyanate method was better than others, the sensitivity of PCR detection was 5 × 10^0CFU/g in pork and the detection procedure was less than 8 hours. This DNA extraction method is simple, rapid and cheap; it is suitable for PCR detection of meat in practical application.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第5期12-15,共4页
Food and Fermentation Industries
基金
国家自然科学基金项目(No.30471214)
重庆市科委自然基金重点项目(CSTC.2007BA1005)资助
