INCREASED SENSITIVITY OF AN ENZYME-AMPLIFIED COLORIMETRIC IMMUNOASSAY FOR PROTEIN-A-BEARING STAPHYLOCOCCUS-AUREUS IN FOODS

被引：6

作者：

BROOKS, JL ^{[1
]}

MIRHABIBOLLAHI, B ^{[1
]}

KROLL, RG ^{[1
]}

机构：

[1] INST FOOD RES, DEPT MICROBIOL, READING LAB, READING RG2 9AT, BERKS, ENGLAND

来源：

JOURNAL OF IMMUNOLOGICAL METHODS | 1991年 / 140卷 / 01期

关键词：

SEMICARBAZIDE; STAPHYLOCOCCUS-AUREUS; PROTEIN-A; ENZYME; AMPLIFICATION; FOODS;

D O I：

10.1016/0022-1759(91)90128-3

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A modification to the enzyme amplification system described by Self (1984), has been developed in which the addition of semicarbazide hydrochloride increased the sensitivity of detection of protein A-bearing Staphylococcus aureus in foods from 4-6 x 10(3) to 20 colony forming units (c.f.u.) g-1 or ml-1. This may be due to the removal of acetaldehyde produced as a by-product of the amplification cycle thereby permitting further cycling to proceed.

引用

页码：79 / 84

页数：6

共 15 条

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