qPCR快速定量检测泡结球甘蓝发酵过程中优势细菌的数量变化

Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR

摘要: 目的:为快速准确定量检测泡菜发酵过程优势细菌的华体会（中国）变化。方法:本实验采用实时荧光定量PCR(Quantitative Real-time PCR,qPCR)技术,以植物乳杆菌、芽孢杆菌属、葡萄球菌属和大肠埃希氏菌为目标菌,建立了一种快速定量检测泡菜样品中细菌数量的方法。结果:本方法标准曲线相关系数R²≥0.98、扩增效率90%~110%,加标回收率80%~100%,符合qPCR检测基本要求。结论:本实验建立的qPCR方法适用于泡菜中植物乳杆菌、芽孢杆菌属、葡萄球菌属和大肠埃希氏菌的快速定量检测。

Abstract: Objective:In order to detect the change of dominant bacteria in pickled cabbage rapidly and accurately. Results:A rapid and quantitative method for the determination of Lactobacillus plantarum,Bacillus spp.,Staphylococcus spp. and Escherichia coli in pickled cabbage was established based on qPCR(Real-time PCR). Result:The results showed that correlation coefficient of the standard curve R²≥0.98,amplification efficiency 110%≥E≥90%,recoveries were in the range of 80% to 100%,meet the basic requirements of qPCR detection. Conclusion:This method was applicable to detect the change of Lactobacillus plantarum,Bacillus spp.,Staphylococcus spp. and Escherichia coli in pickled cabbage rapidly and accurately.