首页> 外文期刊>International Journal of Food Microbiology >Peptide nucleic acid fluorescence in situ hybridization for identification of Listeria genus, Listeria monocytogenes and Listeria ivanovii.
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Peptide nucleic acid fluorescence in situ hybridization for identification of Listeria genus, Listeria monocytogenes and Listeria ivanovii.

机译:肽核酸荧光原位杂交技术鉴定李斯特菌属,单核细胞增生李斯特菌和伊万氏李斯特菌。

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摘要

A fluorescent in situ hybridization (FISH) method in conjunction with fluorescin-labeled peptide nucleic acid (PNA) probes (PNA-FISH) for detection of Listeria species was developed. In silico analysis showed that three PNA probes Lis-16S-1, Lm-16S-2 and Liv-16S-5 were suitable for specific identification of Listeria genus, Listeria monocytogenes and Listeriaivanovii, respectively. These probes were experimentally verified by their reactivity against 19 strains of six Listeria species (excluding newly described species Listeria marthii and Listeriarocourtiae) and eight other bacterial species. The PNA-FISH method was optimized as 30min of hybridization with 0.2% Triton X-100 in the solution and used to identify 85 Listeria strains from individual putative Listeria colonies on PALCAM agar plates streaked from selectively enriched cultures of 780 food or food-related samples. Of the 85 Listeria strains, thirty-seven were identified as L. monocytogenes with the probe Lm-16S-2 and two as L. ivanovii with the probe Liv-16S-5 which was in agreement with the results obtained by the API LISTERIA method. Thus, the PNA-FISH protocol has the potential for identification of pathogenic Listeria spp. from food or food-related samples
机译:开发了一种荧光原位杂交(FISH)方法和荧光素标记的肽核酸(PNA)探针(PNA-FISH)来检测李斯特菌。电脑分析表明,三种PNA探针Lis-16S-1,Lm-16S-2和Liv-16S-5适合特异性鉴定李斯特菌属,单核细胞增生李斯特菌和李斯特菌 ivanovii 。这些探针通过对6种李斯特菌(不包括新描述的种马氏李斯特菌和李斯特菌 rocourtiae < / i>)和其他八种细菌。 PNA-FISH方法经过优化,可在溶液中与0.2%Triton X-100杂交30分钟,用于从PALCAM琼脂上的单个推定李斯特菌落中鉴定出85个李斯特菌菌株。从780种食物或与食物相关的样品的选择性富集培养物中划线的板。在85株李斯特菌中,有37株为L。单核细胞增生病,探针为Lm-16S-2,两个为 L。 ivanovii 的探针为Liv-16S-5,与API LISTERIA方法获得的结果一致。因此,PNA-FISH协议具有识别致病性李斯特菌 spp的潜力。从食物或与食物有关的样本中

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