Method for detecting food-borne pseudotuberculosis yersinia genus by loop-mediated isothermal amplification

Abstract

The invention discloses a method for detecting the bacterium Yersini of food-borne pseudonodule with the loop-mediated constant-temperature magnification technology; the method belongs to the bacillus detection technology field and the main technical proposal is that a primer group sequence is designed and the loop-mediated constant-temperature magnification technology is adopted for detection; the loop-mediated constant-temperature magnified product detection methods comprise that 10,000 multiplied g, 5 minutes and room temperature; white sedimentation can be seen at the bottom of the tube in a positive way; visualization reagent is added and the positive result turns green; the process of 1.5 percent agarose gel electrophoresis is implemented and the step-shaped electrophoresis strip is formed; any one of the three loop-mediated constant-temperature magnified product detection methods can be chosen for detection. The method is characterized by accurate detection, strong special andhigh sensibility and with the method, special object bacillus can be identified fast and accurately and the identification efficiency is increased and the time is saved; in this way, the state that the traditional detection system can not meet the requirements of the ever increasing imports and exports.

Description

technical field [0001] The invention relates to a bacteria inspection technology, in particular to a method for detecting Yersinia pseudotuberculosis, especially food-borne Yersinia pseudotuberculosis, by using a loop-mediated constant temperature amplification reaction. [0002] Background technique [0003] Yersinia pseudotuberculosis is a common bacterium in food, which can cause extremely serious food poisoning incidents, and can lead to a variety of diseases, which seriously threatens people's health. It is one of the microorganisms that must be inspected by customs in various countries. Rapid and accurate detection of Yersinia pseudotuberculosis in food is a prerequisite for effective prevention and control of Yersinia infection. At present, the identification of bacteria in food is usually detected by traditional physiological and biochemical methods. Using traditional methods to detect Yersinia pseudotuberculosis in food not only takes 4 days for colony culture, but ...

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Problems solved by technology

[0005]In order to improve the efficiency of food testing, save time, and solve the problem that traditional testing methods cannot meet the growing status of import and export goods, the present invention has finally explored A method for the detection of foodborne Yersinia pseudotuberculosis using loop-mediated constant temperature amplification technology is developed. This method has the characteristics of rapid detection, convenience and low cost.

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