应用PCR检测食品中沙门氏菌前的增菌程序的优化

doi:10.7506/spkx1002-6630-200904039

食品科学 ›› 2009, Vol. 30 ›› Issue (4): 189-192.doi: 10.7506/spkx1002-6630-200904039

应用PCR检测食品中沙门氏菌前的增菌程序的优化

郭闯¹，贺宽军²，王炜³，高原^3,*

1.内蒙古民族大学生命科学学院 2.内蒙古民族大学职业技术学院 3.内蒙古民族大学动物科技学院

收稿日期:2008-02-07 修回日期:2008-07-09 出版日期:2009-02-15 发布日期:2010-12-29
通讯作者: 郭闯 E-mail:chuang809@126.com

Optimization of Pre-enrichment Protocol of PCR-based Method for Detection of Salmonella in Foods

GUO Chuang1，HE Kuan-jun2，WANG Wei3，GAO Yuan3,*

1. College of Life Sciences, Inner Mongolia University For Nationality, Tongliao 028000, China；2. Professional and Technical
College, Inner Mongolia University for Nationality, Tongliao 028000, China；3. College of Animal Science and Technology, Inner
Mongolia University for Nationality, Tongliao 028000, China

Received:2008-02-07 Revised:2008-07-09 Online:2009-02-15 Published:2010-12-29
Contact: GUO Chuang E-mail:chuang809@126.com

摘要/Abstract

摘要：

为了探讨更为简便、快速的增菌程序，对4 株食品中来源沙门氏菌进行增菌，比较振荡培养与静止培养，MM 增菌液和 BPW 增菌液，以及以BPW 为增菌液培养6、8、24h 的增菌效果。结果显示对于4 株食品中来源的沙门氏菌增菌6h 和8h 后，振荡培养相对于静止培养并不能够提高沙门氏菌的增菌效果(p ＞ 0.05)，但增菌24h 后振荡培养能够极显著的提高增菌效果(p ＜ 0.01)；在增菌6h 和8h 后，使用MM增菌液相对于BPW增菌液并不能提高增菌效果(p ＞ 0.05)，但增菌24h 后，使用MM增菌液能够极显著的提高增菌效果(p ＜ 0.01)；与使用BPW增菌液增菌8h 比增菌6h 的增菌效果达到极显著效应(p ＜ 0.01)，增菌24h 与增菌8h 相比，增菌效果极显著(p ＜ 0.01)。结果表明：应用PCR 检测食品中的沙门氏菌前对于沙门氏菌增菌的前8h，使用振荡培养和选择性培养液MM培养液增菌并不能提高增菌效果；使用BPW 增菌液增菌8h 与增菌6h 相比增菌效果显著。由此可见在对食品中的沙门氏菌增菌时使用BPW 液37℃静止培养增菌8h，是一种优化的增菌程序。

关键词: 沙门氏菌, PCR检测, 增菌程序

Abstract:

Because of low levels of Salmonella in food, a pre-enrichment step in PCR-based method for the detection of Salmonella is usually included. To investigate a simple and rapid pre-enrichment protocol, four strains of Salmonella in food were pre-enriched. The first step was to confirm whether shaking during pre-enrichment had any beneficial effects on the number increase of number of Salmonellae than not shaking. The second step was to examine whether MM broth would be superior to BPW broth in supporting the growth of Salmonella. The third step compared the enrichment effects at 6, 8, and 24 h of incubation in BPW broth. The results showed that shaking culture has no beneficial effect on the growth of Salmonella after 6 and 8 h of incubation (p ＞ 0.05). However, after incubation for 24 h the shaking effect is prominence (p ＜ 0.01). Similarly, there is no difference between MM and BPW broths after 6 and 8 h of incubation (p＞0.05), but after 24 h the effect of MM broth is very significantly increased (p＞0.01). During the incubation in BPW broth, the enrichment effect after 8 h is significantly higher than after 6 h (p＞0.01) and it after 24 h is also significantly higher than after 8 h (p＞0.01). In conclusion, shaking culture and MM broth are unable to promote the increase of Salmonella number, therefore the optimized protocol is to pre-rich Salmonella with still culture in BPW broth at 37 ℃ for 8 h.

Key words: Salmonella, PCR detection, pre-enrichment protocol

中图分类号:

S852.61

郭闯1，贺宽军2，王炜3，高原3,*. 应用PCR检测食品中沙门氏菌前的增菌程序的优化[J]. 食品科学, 2009, 30(4): 189-192.

GUO Chuang1，HE Kuan-jun2，WANG Wei3，GAO Yuan3,*. Optimization of Pre-enrichment Protocol of PCR-based Method for Detection of Salmonella in Foods[J]. FOOD SCIENCE, 2009, 30(4): 189-192.

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应用PCR检测食品中沙门氏菌前的增菌程序的优化

Optimization of Pre-enrichment Protocol of PCR-based Method for Detection of Salmonella in Foods

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