Study on DNA barcoding identification technology of common pathogenic microorganisms in food

Authors

ZHONG Wen-tao, National Quality Supervision and Inspection Centre for Agricultural and Sideline Product, Changsha, Hunan 410007, China; Hunan Testing Institute of Product and Commodity Supervision, Changsha, Hunan 410007, China
XU Yue, National Quality Supervision and Inspection Centre for Agricultural and Sideline Product, Changsha, Hunan 410007, China; Hunan Testing Institute of Product and Commodity Supervision, Changsha, Hunan 410007, China
WANG Shu-hao, National Quality Supervision and Inspection Centre for Agricultural and Sideline Product, Changsha, Hunan 410007, China; Hunan Testing Institute of Product and Commodity Supervision, Changsha, Hunan 410007, China
WANG Fang-mei, National Quality Supervision and Inspection Centre for Agricultural and Sideline Product, Changsha, Hunan 410007, China; Hunan Testing Institute of Product and Commodity Supervision, Changsha, Hunan 410007, China

Abstract

In order to explore the application prospects of DNA barcode technology in microbial identification, the 16S rRNA sequences of 8 common pathogenic microorganisms in food were compared. The PCR amplification, sequencing and database search were conducted followed by universal primers designing, which were purposed to establish a microbial identification method based on DNA barcode. The results showed that the variable region sequence of V3～V6 amplified provided sufficient resolution for Gammaproteobacteria Enterobacteriales, including Vibrionales, and Pseudomonadales to accurately distinguish pathogenic bacteria and related interfering bacteria, corresponding to Bacillibacteria (Bacillales) could be identified to the “genus” level.

Publication Date

2-28-2021

First Page

47

Last Page

51

DOI

10.13652/j.issn.1003-5788.2021.02.009

Recommended Citation

Wen-tao, ZHONG; Yue, XU; Shu-hao, WANG; and Fang-mei, WANG (2021) "Study on DNA barcoding identification technology of common pathogenic microorganisms in food," Food and Machinery: Vol. 37: Iss. 2, Article 9.
DOI: 10.13652/j.issn.1003-5788.2021.02.009
Available at: https://www.ifoodmm.cn/journal/vol37/iss2/9

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