PCR技術(shù)用于啤酒中有害乳酸菌的檢測(cè)和鑒定的研究.pdf

1、內(nèi)蒙古農(nóng)業(yè)大學(xué)碩士學(xué)位論文PCR技術(shù)用于啤酒中有害乳酸菌的檢測(cè)和鑒定的研究姓名：陳利娜申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：發(fā)酵工程指導(dǎo)教師：田瑞華20080601StudiesonDetectionandIdentificationofBeerSpoilageLacticAcidBacteriaUsingPCRTechniquesAbstractMicrobialcontaminantsofthebrewingprocesscauseproduct

2、spoilageTherecentincreaseintheconsumptionofdraftbeerasopposedtopasteurizedbeerhasmadethebiologicalcontrolofbeerspoilagemicroorganismsevenmoreimportantnleplatecountmethodforenumeratingmicrobiologicalcontaminationhasremain

3、edunchangedforoveracentury，butitrequiresseveraldaysbeforethemicroorganismsaredetectedThePCRmethodcomparesfavorablyinsensitivity、ⅣitIlthepresentplatecountmethods(whichrequkeseveraldays)forthedetectionoflacticacidbacteriaa

4、ndwithmanyrapiddetectionmethodsColonygrowthofLactobacillusbrevis。LactobacilluslindneriLactobacillusbuchneri。LactobacillusplantarumtPediococcusdamnosusonfiveculturemedia(NBBMRSandselfmadeUBA)wascomparedFurthermore，Theeffe

5、ctsofdifferentfactors，includingDNAtemplatesandprimers，013thequalityandreproducibilityofPCRwereinvestigatedAccordingtothecharacteristicof16SribosomalRNAgene(16srDNA)，apairofuniversalprimersweredesignedforbeerspoilagelacti

6、cacidbacteria(LAB)Furthermore，5otherspecialprimersweredesignedbasedonidentifyingresultsItWasshowedthatalltheprimersactedwellinaccurateidentificationofLABbyPCRAnewmethodforrapiddetectingbeerspoilagemicroorganismsbyPCRwasd

7、eveloped，Thismethodisbasedonthesequenceof16srDNA，onwhichapairofspecificprimersweredesignedUsingtheprimers，beerspoilageLABspeciesweredetectedbyPCRThesensitivityWasreachedto15CFU／250mL，mpreenrichmentofsampleswasneededonly1

8、218hThedurationforbeerspoilagedeterminationbyPCR(24h)wasmarklyshorterthanbyconventionalmethod(57d)Keywords：Beer：lacticacidbacteria(LAB)；16srDNA：PeR；Rapiddetection；iaeti2qcation；SensitivityDirettedby：ProfTianRuihuaAppIica