Colorimetric alamarBlue assay as a bacterial concentration and spoilage index of marine foods
Colorimetric alamarBlue assay as a bacterial concentration and spoilage index of marine foods
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DOI：
10.1016/s0956-7135(02)00100-7
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发表时间：
2003-10-01
期刊：
影响因子：
6
通讯作者：
Yano, T
中科院分区：
文献类型：
--
作者：
Kuda, T;Yano, T
alamarBlue（刃天青）检测结合了基于细胞代谢活性检测的比色和荧光生长指示剂。我们研究了使用 96 孔微孔板进行比色 alamarBlue 测定的结果与变质食品中大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌菌株和未知菌群的需氧琼脂平板上的菌落形成单位 (CFU) 之间的关系。当细菌在含有 alamarBlue (TYG/A) 的 TYG 肉汤中生长时，它们将颜色从蓝色氧化态转变为红色还原态。当10(5) CFU的嗜温细菌放入孔中时，在37℃培养下转色所需的时间从2小时变为4小时。对于在 4°C 下储存的猪肉和秋刀鱼肉，在 TYG/A 中孵育 4 小时，通过 OD 550-595 nm 进行的 alamarBlue 还原值随着 CFU/g 肉的增加而增加。这些结果表明，使用alamarBlue测定的程序可以提供一种简单、快速、技术含量低、成本低且紧凑的实验来确定细菌生长和食品（包括海洋食品）的腐败情况。 (C) 2002 Elsevier Ltd. 保留所有权利。
The alamarBlue (resazurin) assay incorporates a colorimetric and fluorometric growth indicator based on detection of the metabolic activity of cells. We investigated the relationship between results of the colorimetric alamarBlue assay using 96-well microplates and colony-forming units (CFU) on aerobic agar plates of Escherichia coli, Staphylococcus aureus, Bacillus subtilis strains and unknown bacterial flora in spoiled foods. As bacteria grew in a TYG broth containing alamarBlue (TYG/A), they converted the color from a blue oxidized state to a red reduced state. When 10(5) CFU of the mesophilic bacteria were placed in a well, the time for converting the color required from 2 to 4 h at 37 degreesC incubation. In the case of pork and saury fish meats stored at 4 degreesC, the alamarBlue reduction, value, performed by OD 550-595 nm in the TYG/A incubated for 4 h, increased with the CFU/g meat. These results suggest that the procedure using alamarBlue assay can provide a simple, rapid, low technology, low cost and compact experiment to deter-mine bacterial growth and spoilage of foods including marine foods. (C) 2002 Elsevier Ltd. All rights reserved.