食品科学2017，Vol.38Issue(17)：286-290,5.DOI:10.7506/spkx1002-6630-201717046
蜡样芽孢杆菌分型方法研究进展
Advances in Methods for Bacillus cereus Typing
摘要
Abstract
Bacillus cereus is a food-borne opportunistic pathogen widely present in the environment and foods. It is frequently associated with two types of food-borne illness: emesis and diarrhea. The study on Bacillus cereus typing has important implications for the prevention, early warning, tracing and molecular epidemiological survey of Bacillus cereus. Currently, the popular methods for typing Bacillus cereus include traditional typing methods such as phage typing and biochemical typing, and molecular typing methods such as multilocus sequence typing, repetitive sequence-PCR, random amplified polymorphic DNA, and pulsed-field gel electrophoresis. In this paper, all these methods are reviewed with the aim of providing references for the typing of Bacillus cereus.关键词
蜡样芽孢杆菌/传统分型/分子分型Key words
Bacillus cereus/traditional typing methods/molecular typing methods分类
轻工纺织引用本文复制引用
曹飞扬,王娉,江连洲,陈颖..蜡样芽孢杆菌分型方法研究进展[J].食品科学,2017,38(17):286-290,5.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401102) （2016YFD0401102）
中国检验检疫科学研究院院所基金项目(2016JK006) （2016JK006）
