Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCRJ. Science and Technology of Food Industry, 2018, 39(5): 124-129.
Citation: WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCRJ. Science and Technology of Food Industry, 2018, 39(5): 124-129.
shu

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

    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.
    • FullText(HTML)
  • loading
    • References (0)
    • Related Articles

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return