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

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

Volume 39 Issue 5

Feb. 2018

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2018 > 39(5): 124-129.

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 qPCR[J]. Science and Technology of Food Industry, 2018, 39(5): 124-129.

Citation:

PDF (1184 KB)

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

1. Sichuan Dongpo Chinese Paocai Industial Technology Research Institute, Meishan 620000, China;
2. Sichuan University Jinjiang College, Meishan 620860, China;
3. Sichuan Academy of Food and Fermentation Industries, Wenjiang 611130, China

More Information

Received Date: July 19, 2017
Available Online: November 23, 2020

Graphical Abstract

Abstract

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.
- quantitative real-time PCR(qPCR),
- Lactobacillus plantarum,
- Bacillus,
- Staphylococcus,
- Escherichia coli,
- pickled cabbage

FullText(HTML)

References (0)

References

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	王菁，胡萍. 双酶法制备红豆多肽的工艺优化及其抗氧化活性. 食品研究与开发. 2023(09): 152-156 .
2.	谷俊华，邢晓轲. 不同酶对藜麦蛋白肽制备的影响及其抗氧化活性研究. 中国食品添加剂. 2022(01): 69-74 .
3.	林冰洁，薛鹏，荆金金，张若愚，季晓迎，韩彩静，张丰香. 不同蛋白酶制备藜麦麸皮多肽及其活性研究. 食品与发酵工业. 2021(03): 114-119+127 .
4.	徐霞，刘靖，宋雨，胡燕梅，黎丽，谭林凤，赵钢，邹亮. 基于胆酸盐吸附作用的藜麦蛋白质酶解工艺研究. 食品工业科技. 2020(15): 192-197 . 本站查看