即食肉制品中分离的科氏葡萄球菌科氏亚种HT-26及其快速检测分子标识筛选
Staphylococcus cohnii subsp.cohnii HT-26 Isolated from Instant Meat Products and Screening of Its Rapid Detection Molecular Marker
钱澄倩 1杜宇辉 2纪耀勇 3黄艳蒙 3李贤信4
作者信息
- 1. 华南理工大学 生物科学与工程学院,广州 511400;佛山市海天调味食品股份有限公司,广东 佛山 528000;天眼(天津)高新科技有限公司佛山分公司,广东 佛山 528000
- 2. 华南理工大学 生物科学与工程学院,广州 511400
- 3. 天眼(天津)高新科技有限公司佛山分公司,广东 佛山 528000
- 4. 佛山市海天调味食品股份有限公司,广东 佛山 528000;天眼(天津)高新科技有限公司佛山分公司,广东 佛山 528000;佛山市海天(高明)调味食品有限公司,广东 佛山 528500
- 折叠
摘要
科氏葡萄球菌是一种皮肤共生菌,但在一定条件下也可引起炎症和疾病,常分布于人类、畜牧动物、食品等环境中.该研究从市售即食肉制品中分离得到一株科氏葡萄球菌HT-26,经分析鉴定该菌株属于科氏葡萄球菌科氏亚种(SCC).由于SCC与其近源菌种的基因组序列相似度高,因此SCC的快速特异性检测存在一定困难.该研究基于比较基因组学分析找到4段SCC特异性序列,并筛选和验证得到一对高效特异性检测引物,可实现最低27 CFU/mL浓度的SCC检测,且可有效应用于即食肉制品中,最低检测限可达115 CFU/g.对即食肉制品或其他食品实行SCC的快速特异性检测可加强调味品中微生物污染防治监控,进一步加强食品安全保障.
Abstract
Staphylococcus cohnii is a kind of skin symbiotic bacterium,but it can also cause inflammation and diseases under certain conditions.It is commonly distributed in the environments such as humans,livestock and food.In this study,a strain of Staphylococcus cohnii HT-26 is isolated from commercially available instant meat products.After analysis,it is identified that the strain belongs to Staphylococcus cohnii subsp.cohnii(SCC).Due to the high similarity of genomic sequences between SCC and its close-related species,there are certain difficulties in the rapid and spectific detection of SCC.In this study,based on comparative genomics analysis,four SCC specific sequences are found,and a pair of efficient specific detection primers is screened and verified,which can achieve SCC detection at the minimum concentration of 27 CFU/mL and can be effectively applied in instant meat products,with the minimum detection limit of 115 CFU/g.Implementing rapid and specific SCC detection on instant meat products or other foods can strengthen the prevention and monitoring of microbial contamination in seasonings and further enhance food safety assurance.
关键词
科氏葡萄球菌/科氏葡萄球菌科氏亚种/SCC/qRT-PCR/即食肉制品Key words
Staphylococcus cohnii/Staphylococcus cohnii subsp.cohnii/SCC/qRT-PCR/instant meat products引用本文复制引用
基金项目
广东省调味食品生物发酵先进技术企业重点实验室开放基金(2017B030302002)
出版年
2024
NETL
NSTL
万方数据