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首页> 外文期刊>Applied and Environmental Microbiology >Rapid qualitative method for detecting staphylococcal nuclease in foods.
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Rapid qualitative method for detecting staphylococcal nuclease in foods.

机译：食品中葡萄球菌核酸酶的快速定性检测方法。

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摘要

A rapid method for the detection of heat-stable staphylococcal nuclease in foods is described. The procedure consists of an acid precipitation, boiling, and centrifugation followed by enzyme detection in an agar plate containing deoxyribonucleic acid. To test the efficacy of the procedure, purified Staphylococcus aureus nuclease was added to various foods and recovery experiments were performed. Additionally, foods were inoculated and incubated with S. aureus, and the staphylococcal counts were compared with nuclease activity. The results indicate that the procedure possesses merit for a rapid method that can be incorporated into quality control programs. The procedure requires approximately 2.5 h, and it will detect nuclease levels as low as 10 ng/g of food.
机译：描述了一种检测食品中热稳定的葡萄球菌核酸酶的快速方法。该过程包括酸沉淀，煮沸和离心，然后在含有脱氧核糖核酸的琼脂平板中进行酶检测。为了测试该方法的有效性，将纯化的金黄色葡萄球菌核酸酶添加到各种食品中，并进行了回收实验。另外，将食物接种并与金黄色葡萄球菌一起孵育，并将葡萄球菌计数与核酸酶活性进行比较。结果表明该程序具有可用于质量控制程序的快速方法的优点。该过程大约需要2.5小时，并且它将检测到低至10 ng / g食物的核酸酶水平。

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