Piezoelectric biosensor for detection of Salmonella typhimurium

被引：42

作者：

Ye, JM

Letcher, SV

Rand, AG

机构：

[1] UNIV RHODE ISL, FSN RES CTR, DEPT FOOD SCI & NUTR, W KINGSTON, RI 02892 USA

[2] UNIV RHODE ISL, FIBER OPT & BIOSENSOR RES GRP, SENSOR & SURFACE TECHNOL PARTNERSHIP, KINGSTON, RI 02881 USA

[3] UNIV RHODE ISL, DEPT PHYS, KINGSTON, RI 02881 USA

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 05期

关键词：

piezoelectric; biosensor; Salmonella; antibody immobilization; QCM;

D O I：

10.1111/j.1365-2621.1997.tb15039.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A flow injection analysis (FIA) system was developed based on a piezoelectric biosensor for detection of Salmonella typhimurium. The anti-Salmonella spp antibody was immobilized onto the gold electrode coated quartz crystal surface through a polyethylenimine-glutaraldehyde (PEG) technique and dithiobis-succinimidyl propionate (DSP) coupling. The PEG technique proved more successful for FIA applications than the DSP coupling. The biosensor had responses of 23-47 Hz in 25 min when the PEG immobilization technique was employed, with R-2>0.94 for Salmonella typhimurium concentrations of 5.3x10(5) to 1.2x10(9) CFU/mL.

引用

页码：1067 / +

页数：1

共 17 条

[1]

[Anonymous], 122 CAST

[2]

Bean N H, 1990, MMWR CDC Surveill Summ, V39, P15

[3] DNA-DNA HYBRIDIZATION ASSAY FOR DETECTION OF SALMONELLA SPP IN FOODS [J].