文献类型： 外文期刊

作者： Li, Yuhui ¹ ; Wang, Chunyan ¹ ; Wang, Jungang ² ;

作者机构： 1.Xinjiang Acad Agr & Reclamat Sci, Dept Food Microorganisms, Urumqi 832000, Xinjiang, Peoples R China

2.Bozhou Univ, Dept Food Microorganisms, Biol & Food Engn Dept, Bozhou 236800, Anhui, Peoples R China

关键词： Dairy products; Microorganisms; FISH-FCM; Plate count agar; Counting method

期刊名称：INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY （ 影响因子：4.4； 五年影响因子：3.5 ）

ISSN： 1364-727X

年卷期： 2024 年 77 卷 2 期

页码：

收录情况： SCI

摘要： The plate count agar (PCA) method is a common technique used to count microorganisms in dairy products, but this method is time-consuming and highly selective by the medium. This study adoptedLab158andPF2as the universal probes for hybridising lactic acid bacteria and yeasts, respectively, and investigated the effects offixation time, hybridisation time, hybridisation temperature ,probe concentration and propidium iodide (PI) concentration on hybridisation efficiency in the samples. The results showed that the highest hybridisation efficiency for lactic acid bacteria and yeast, along with the best double staining results, was observed under the following conditions: afixation time of 80 min, a hybridisation time of 180 min, a hybridisation temperature of 48 degrees C, a probe volume of 5 mu L for lactic acid bacteria and 3 mu L for yeast, and a PI volume of 5 mu L for lactic acid bacteria and 3 mu L for yeast. Thefluorescence in situ hybridisation-flow cytometry (FISH-FCM) and PCA counting results showed a significant positive correlation (r>0.9). The FISH-FCM and PCA counting results showed a significant positive correlation (r>0.9). The FISH-FCM counting method can serve as a quick and accurate method for the counting of lactic acid bacteria and yeast indairy products.