| 混合培养对副溶血性弧菌致病株和非致病株生长的影响 |
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| 引用本文： | 徐马俊坤,冯博,张昭寰,孙晓红,潘迎捷,赵勇. 混合培养对副溶血性弧菌致病株和非致病株生长的影响[J]. 上海海洋大学学报, 2017, 26(5): 776-783 |
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| 作者姓名： | 徐马俊坤 冯博 张昭寰 孙晓红 潘迎捷 赵勇 |
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| 作者单位： | 上海海洋大学 食品学院, 上海 201306,上海海洋大学 食品学院, 上海 201306,上海海洋大学 食品学院, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306;农业部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 |
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| 基金项目： | 国家自然科学基金面上项目（31671779）；上海市科技兴农重点攻关项目（2016第1-1号）；上海市教委曙光计划（15SG48） |
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| 摘 要： | 以9∶1和1∶1的比例对致病性副溶血性弧菌(ATCC 33847:tdh+/trh-/tlh+;ATCC 17802:tdh-/trh+/tlh+)和非致病性副溶血性弧菌(G2:tdh-/trh-/tlh+;G8:tdh-/trh-/tlh+)在TSB培养基和熟虾中分别进行了混合和37℃10 h的混合培养,通过菌落原位杂交技术和PCR技术检测致病性菌株在混合培养前后的比例。结果显示,在TSB和熟虾中,致病菌比例均出现了下降。在熟虾样品中致病菌株下降的比例更高,其中ATCC17802和G8在熟虾样品中以9∶1比例混合并混合培养10 h后,致病菌比例从90%降为0。表明混合培养对致病性副溶血性弧菌菌株生长产生不利的影响,是造成水产样品中副溶血性弧菌感染频发却很难分离到致病性菌株的原因之一。
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| 关 键 词： | 副溶血性弧菌 致病性 原位杂交 菌落杂交 |
| 收稿时间： | 2017-05-02 |
| 修稿时间： | 2017-05-27 |
Effects of mixed culture on the growth of pathogenic and nonpathogenic V. parahaemolyticus |
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| XU Majunkun,FENG Bo,ZHANG Zhaohuan,SUN Xiaohong,PAN Yingjie and ZHAO Yong. Effects of mixed culture on the growth of pathogenic and nonpathogenic V. parahaemolyticus[J]. Journal of Shanghai Ocean University, 2017, 26(5): 776-783 |
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| Authors: | XU Majunkun FENG Bo ZHANG Zhaohuan SUN Xiaohong PAN Yingjie ZHAO Yong |
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| Affiliation: | College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China and College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China |
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| Abstract: | |
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| Keywords: | Vibrio parahaemolyticus pathogenic strain in situ hybridization colony hybridization |
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