Food and Fermentation Industries >

2010 , Vol. 36 >Issue 09: 110 - 115

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.09.037

Food and Fermentation Industries

Study on Optimization Exeperimental Conditions of FISH Assay and Its Applications to Detecting Lactobacillus in Beer

  • Meng Si ,
  • Liu Xiao-yu ,
  • Wang De-liang ,
  • Guo Li-yun ,
  • Shen Jian-guo ,
  • Gao Jia-ming
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Online published: 2010-09-25

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Abstract

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.

Key words： Lactic acid bacteria; fluorescence in situ hybridization(FISH); hybrid optimization

Cite this article

Meng Si , Liu Xiao-yu , Wang De-liang , Guo Li-yun , Shen Jian-guo , Gao Jia-ming . Study on Optimization Exeperimental Conditions of FISH Assay and Its Applications to Detecting Lactobacillus in Beer[J]. Food and Fermentation Industries, 2010 , 36(09) : 110 -115 . DOI: 10.13995/j.cnki.11-1802/ts.2010.09.037

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