|Table of Contents|

Establishment of Real-time Fluorescent Quantitative PCR Method for the Detection of Lactic Acid Bacteria in Fermented Soybean Milk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2020年03期
Page:
464-471
Research Field:
Publishing date:

Info

Title:
Establishment of Real-time Fluorescent Quantitative PCR Method for the Detection of Lactic Acid Bacteria in Fermented Soybean Milk
Author(s):
SUN Chang; AN Bin; YANG Liu; WANG Guo-chao; FENG Shi-rong; YU Han-song; WANG Yu-hua; REN Da-yong
（School of Food Science and Engineering, Jilin Agricultural University / National Processing Laboratory for Soybean Industry and Technology, Changchun 130118, China）
Keywords:
Fermented soybean milk;  Lactobacillus plantarum;  Lactobacillus paracasei;  Quantitative real-time fluorescence PCR
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2020.03.0464
Abstract:
In order to detect the contents of Lactobacillus plantarum and Lactobacillus paracei in fermented soybean milk rapidly, we established a real-time fluorescence quantitative polymerase chain reaction method. Specific primers and probes were designed according to the conserved regions of Lactobacillus plantarum and Lactobacillus paracei, and the established real-time fluorescence quantitative PCR method was verified for specificity, sensitivity and repeatability, and we compared it with the national standard method. The results showed that the specificity of the primer was strong, and the specificity and repeatability of real-time fluorescence quantitative PCR were stable. The sensitivity of Lactobacillus plantarum and Lactobacillus paracei was 1.3×10-4 and 1.0×10-5 ng?μL-1, respectively. The standard curve of real-time fluorescence quantitative PCR was established for the standard strains of Lactobacillus plantarum and Lactobacillus parmesei, and the R2 was 0.994 3 and 0.999 6, respectively, indicating a good linear relationship, and the content of the two strains in fermented soybean milk could be detected. The ratio of Lactobacillus plantarum and Lactobacillus parmesei in fermented soybean milk was 4∶1. The total amount of lactic acid bacteria in fermented soybean milk was (5.5±0.26) ×109 CFU?mL-1 by real-time fluorescence quantitative PCR, and was (5.3±0.43) ×109 CFU?mL-1 by national standard method. There was no difference between the two methods (P> 0.05), indicating that the established real-time fluorescence quantitative PCR method could quickly and accurately detect the contents of Lactobacillus plantarum and Lactobacillus paracei in fermented soybean milk.

References:

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Last Update: 2020-07-14