摘要
初步建立应用荧光原位杂交技术(FISH)检测啤酒厂中污染乳酸菌的方法,并对实验方法进行了优化。结果显示,FISH技术检测啤酒中乳酸菌,理想的杂交条件为:全细菌,温度46℃,杂交时间2.5h,甲酰胺浓度为20%,洗脱液中c(NaCl)为260mmol/L;乳酸菌,杂交温度48℃,杂交时间2.5h,甲酰胺浓度为25%,洗脱液中c(NaCl)为100mmol/L。
We established fluorescence in situ hybridization to detect beer spoilage Lactic acid bacteria and optimized the experimental method. Results of the experiment showed that the optimized conditions to use FISH technology for detection of Lactic acid bacteria in beer are： for all bacteria, temperature 46℃ , hybridization time 2.5 h, formamide concentration 20%, and sodium chloride concentration in the eluate 260 mmol/L; for lactic acid bacteria, temperature 48℃ , hybridization time 2.5 h, formamide concentration 25% and sodium chloride concentration in the eluate 100 mmol/L.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第9期110-115,共6页
Food and Fermentation Industries
关键词
乳酸杆菌
荧光原位杂交(FISH)
杂交优化
Lactic acid bacteria,fluorescence in situ hybridization（FISH） ,hybrid optimization
