中国食品学报2011，Vol.11Issue(4)：7-13,7.
米醋中蜡状芽孢杆菌DNA提取及其ERIC-PCR体系建立
Extraction of Bacillus cereus DNA in Vinegar and the Establishment of ERIC-PCR System
摘要
Abstract
Bacillus cereus was used as experimental materials. Hie method of genomic DNA extraction was studied in Bacillus and the conditions of ERIC-PCR. Finally, ERIC-PCR reaction system suitable for our lab was established. The results showed that high-grade genomic DNA which could meet the requirements of PCR reaction was obtained by the modified methods. The established ERIC-PCR reaction system was as follows: 10×Buffer (Mg2+) 2.5 μL, 20 pmol/μL primer E1 1 μL, 20 pmol/μL primer E2 1 μL, DNA template 2 μL, 2.5 mmol/L dNTPs 2 μL, Taq polymerase 1.1 μL, ddH2O 15.4 μL, 25 μL reaction volume. The reaction program of PCR was devised as follows: 3 min degeneration at 94 ℃ (one cycle), then 30s degeneration at 94 ℃, 40s annealing at 55 ℃, and 1 min extension at 72 ℃(30cycles), and then 4min final extension at 72 ℃.关键词
细菌/DNA提取/ERIC-PCR/优化Key words
bacillus/ DNA extraction/ enterobacterial repetitive intergenic consensus-PCR(ERIC-PCR)/ optimization引用本文复制引用
廖永红,任文雅,孙宝国,徐瑾,沈晗..米醋中蜡状芽孢杆菌DNA提取及其ERIC-PCR体系建立[J].中国食品学报,2011,11(4):7-13,7.基金项目
国家“十二五”科技支撑计划项目(2011BAC11B06)资助 （2011BAC11B06）
