A set of probes for the detection of bacillus species

Abstract

The invention relates to a detection probe of a group of bacillus ((i) Bacillus ( / i)) strains and belongs to the field of nucleic acid detection. The detection probe comprises three oligonucleotide probes which are correlated with one another, namely, an analysis probe which is specifically bonded with 16SrRNA (Ribose Nucleic Acid) of the bacillus, a capture probe which is bonded on a carrier and specifically bonded with the analysis probe, and a signal probe which is specifically bonded with the analysis probe, wherein the analysis probe has the nucleotide sequence shown in SEQ ID NO:1; the capture probe has a nucleotide sequence which is shown in SEQ ID NO:2 and provided with biotin marks; the signal probe has the nucleotide sequence shown in SEQ ID NO:3; and the 5' end of the nucleotide sequence of the signal probe is provided with fluorescein isothiocyanate (FITC) marks. If the strain concentration of the (i) B.subtilis ( / i) strains in a culture solution per milliliter is within 1.33*10<2>- 2.13*10<5>, the strain concentration is linearly correlated with the strength of detection signals, wherein R2=0.99741. In addition, the detection probe is good in specificity, high in sensitivity, high in stability, qualitative and quantitative. Thus, the detection probe can be applied to the real-time monitoring of the bacillus during the traditional fermentation production process of white wine and the like.

Description

technical field [0001] A group of Bacillus of the present invention ( Bacillus ) strain detection probes, specifically for the Bacillus genus ( Bacillus ) is a specific detection probe for qualitative and quantitative detection, and belongs to the field of nucleic acid detection. Background technique [0002] Bacillus bacteria can grow at high temperature, aerobic or facultative anaerobic, so in the special environment of high temperature and anaerobic in the liquor brewing process, Bacillus can multiply in large numbers, and Bacillus has a certain ability to hydrolyze protein and starch, Therefore, Bacillus is the dominant strain in the brewing process of liquor, and has an important contribution to the formation of the unique flavor of liquor. Therefore, it is of great significance to study the change rule of Bacillus in the process of liquor fermentation to guide the production of liquor. Since the traditional fermentation process such as liquor is the result of mixed ...

AI Technical Summary

Problems solved by technology

[0004] However, due to the variety of microorganisms in traditional fermentation such as liquor, and the difficulty in sampling and processing Daqu and fermented grains, there is no efficient detection method for direct detection of Bacillus bacteria in samples using molecular probes.

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