Screening of the specific genes and development of a PCR assay for the detection of Bacillus cereus

  • ZHAO Yanyan ,
  • WANG Shuyan ,
  • ZHAO Linlin ,
  • ZHAO Lu ,
  • ZHOU Wei ,
  • CUI Zhenkun ,
  • ZHANG Hao ,
  • WANG Miaoyan ,
  • WANG Shuxian ,
  • ZHAO Shengming
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  • 1(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China)
    2(Department of Tourist Management, Xinxiang Vocational and Technology College, Xinxiang 453006, China)

Received date: 2019-12-18

  Online published: 2020-06-17

Abstract

Using the genome of Bacillus cereus ATCC 14579 as a template, the specific target of Bacillus cereus was screened by bioinformatics and comparative genomics analysis and three specific genes of Bacillus cereus were identified by PCR protocol. Then, these three specific genes were used for molecular biological detection of Bacillus cereus in food. The primers were evaluated by its specificity, sensitivity, anti-interference capability and artificial contamination. The results showed that three screened primers had better specificity and there was no specific band in non-Bacillus cereus. The primer gFA2 based on 公式had the best sensitivity which reached 359.5 fg/μL. The anti-interference results showed that in the presence of natural background flora enriched from beef (5.28×107 CFU/mL) and pork(7.75×106 CFU/mL)samples, the minimum detection limit of Bacillus cereus was 3.74 × 103 CFU/mL. After 10 h enrichment cultivation of Bacillus cereus, the detection limits of three primers to artificially contaminated beef and pork samples were 4.62 CFU/g and 8.38 CFU/g, respectively. In conclusion, the specific gene screened in this study and the PCR assay could be widely used for rapidly detection of Bacillus cereus in food safety validation.

Cite this article

ZHAO Yanyan , WANG Shuyan , ZHAO Linlin , ZHAO Lu , ZHOU Wei , CUI Zhenkun , ZHANG Hao , WANG Miaoyan , WANG Shuxian , ZHAO Shengming . Screening of the specific genes and development of a PCR assay for the detection of Bacillus cereus[J]. Food and Fermentation Industries, 2020 , 46(10) : 271 -277 . DOI: 10.13995/j.cnki.11-1802/ts.023146

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