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

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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.

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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

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

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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

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