食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 207 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024386

分析与检测

荧光定量PCR方法分析鲜鸡蛋贮藏过程蛋壳表面优势菌的变化

  • 石一 ,
  • 武颂文 ,
  • 李文涓 ,
  • 袁璐 ,
  • 李焱 ,
  • 张浩帆 ,
  • 马国柱 ,
  • 刘东立
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  • 1(陕西省疾病预防控制中心,陕西 西安,710054);
    2(西安医学院,陕西 西安,710021);
    3(西安交通大学医学部,陕西 西安,710061);
    4(西安市疾病预防控制中心,陕西 西安,710054);
    5(咸阳市疾病预防控制中心,陕西 咸阳,712000)
硕士,主管技师(刘东立主任医师为通讯作者,E-mail:304818968@qq.com)

收稿日期: 2020-05-06

  修回日期: 2020-09-02

  网络出版日期: 2020-12-30

基金资助

陕西省科学技术研究发展计划项目(2016SF-051);陕西省科技资源开放共享平台项目(2016FWPT-12)

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Analysis of dominant bacteria changes on eggshells during storage time by real-time qPCR

  • SHI Yi ,
  • WU Songwen ,
  • LI Wenjuan ,
  • YUAN Lu ,
  • LI Yan ,
  • ZHANG Haofan ,
  • MA Guozhu ,
  • LIU Dongli
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  • 1(Shaanxi Center for Disease Control and Prevention,Xi'an 710054,China);
    2(Xi'an Medical University,Xi'an 710021,China);
    3(School of Medicine Xi'an Jiaotong University,Xi'an 710061,China);
    4(Xi'an Center for Disease Control and Prevention,Xi'an 710054,China);
    5(Xian Yang Center for Disease Control and Prevention,Xianyang 712000,China)

Received date: 2020-05-06

  Revised date: 2020-09-02

  Online published: 2020-12-30

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摘要

为了分析不同地区鲜鸡蛋蛋壳表面微生物在储存过程中的变化情况,分别从3个地市采集鲜鸡蛋,于25 ℃储存56 d,并于第0、14、28、42和56天取样,利用pMD18-T载体通过构建4种优势菌属(葡萄球菌属、乳酸杆菌属、链霉菌属和肠球菌属)标准品,采用荧光定量PCR法对样本进行定量分析。结果表明,葡萄球菌属和乳酸杆菌属在储存14 d前呈增多趋势而后呈现下降趋势,链霉菌属在整个储存过程中呈上升趋势,肠球菌属28 d后呈下降趋势。葡萄球菌属和肠球菌属在不同地区之间存在统计学差异(P<0.05),乳酸杆菌属和链霉菌属地区间无统计学差异。综上所述,荧光定量PCR的方法能够更加具体地反映蛋壳表面微生物污染情况,从而为间接研究鸡蛋货架期提供理论依据。

关键词： 荧光定量PCR; 葡萄球菌; 乳酸杆菌; 链霉菌; 货架期

本文引用格式

石一 , 武颂文 , 李文涓 , 袁璐 , 李焱 , 张浩帆 , 马国柱 , 刘东立 . 荧光定量PCR方法分析鲜鸡蛋贮藏过程蛋壳表面优势菌的变化[J]. 食品与发酵工业, 2020 , 46(23) : 207 -212 . DOI: 10.13995/j.cnki.11-1802/ts.024386

Abstract

This study aims to analyze the microorganism changing on eggshells from 3 different areas by quantitative test.The eggs were stored at 25°C for 56 days.Bacterial samples were collected from eggshells on day 0,14,28,42 and 56.The standard curve lines were made for 4 dominant bacteria (Staphylococcus,Lactobacillus,Streptomyces andEnterococcus) using pMD18-T as control referee.The results of quantitative polymerase chain reaction (qPCR) were analyzed statistically by using a one-way analysis of variance method.The results showed that the amount ofStaphylococcus andLactobacillus increased in the first 14 days of the storage time but declined afterwards.There was a continuous increase ofStreptomyces.The number ofEnterococcus decreased from day 28.The amount ofStaphylococcus andEnterococcus was significantly different among groups (P<0.05).There was no significant difference among areas regardingLactobacillusandStreptomyces.These results revealed that the contamination on eggshells could be evaluated by real-time qPCR accurately.The current study may offer new insight into study on the shelf-life of fresh eggs.

Key words： real-time qPCR; Staphylococcus; Lactobacillus; Streptomyces; shelf-life

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