检测和识别酒破坏微生物的方法
Ryanne C Oldham1,2, Michael A Held1,3
1Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States.
Frontiers in microbiology
|August 28, 2023
概括
对酒破坏微生物 (BSM) 的常规监测对于酒厂来说至关重要,以防止财务损失. 实时定量聚合酶连锁反应 (qPCR) 提供了一种快速,负担得起和敏感的方法来检测这些污染物,包括那些处于可行的但不可培养状态的污染物.
科学领域:
- 微生物学 微生物学
- 造科学 造科学
- 食品安全 食品安全
背景情况:
- 微生物污染,特别是酒破坏微生物 (BSM),对各种规模的酒厂构成重大财务风险.
- 乳酸细菌 (LAB) 是腐烂的主要原因,可以进入可生存但不可培养 (VBNC) 状态,逃避传统检测方法.
- 有效的BSM检测需要常规,快速,负担得起的方法,以及工艺酒厂可以使用的方法.
研究的目的:
- 审查和推适用于手工酒厂的BSM检测和识别方法.
- 确定一种检测方法,解决传统技术的局限性,特别是对于VBNC细菌.
- 突出特定分子方法用于常规酒厂微生物群监测的实用性.
主要方法:
- 对酒行业相关的各种BSM检测和识别技术的审查.
- 基因组方法的评估基于诸如负担能力,速度,特异性,敏感性和可靠性等标准.
- 专注于实时定量聚合酶连锁反应 (qPCR),特别是SYBR绿色qPCR,作为主要候选者.
主要成果:
- 几种基因组方法显示出在酒厂中发现BSM的前景.
- 实时定量聚合酶连锁反应 (qPCR) 成为最合适的方法,满足关键行业要求.
- 当与有效的DNA提取相结合时,SYBR绿色的qPCR可以可靠地检测BSM,包括VBNC形式.
结论:
- 实时定量聚合酶连锁反应 (qPCR) 强烈推用于手工酒厂的日常BSM检测和识别.
- 这种方法提供了一种快速,负担得起和敏感的解决方案,用于监测酒厂的微生物群并防止腐烂.
- qPCR可以检测具有挑战性的BSM,例如可活但不可培养的 (VBNC) 乳酸细菌,保护酒的质量和酒厂的利能力.
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