| 海洋病毒荧光显微计数法的优化与应用 |
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| 引用本文： | 肖劲洲,孙国伟,王洪明,周竞烈,李柏林,潘迎捷,王永杰.海洋病毒荧光显微计数法的优化与应用[J].微生物学通报,2014,41(4):776-785. |
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| 作者姓名： | 肖劲洲 孙国伟 王洪明 周竞烈 李柏林 潘迎捷 王永杰 |
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| 作者单位： | 1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 4. College of Science and Mathematics, Auburn Univeristy, Auburn 36849, USA;1. 上海海洋大学 食品学院 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 |
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| 基金项目： | 国家自然科学基金项目(No. 41376135)；上海高校特聘教授东方学者岗位计划基金项目(No. 20101222)；上海市人才发展基金项目(No. 2011010)；上海市科委项目(No. 10540503000)；上海市教委项目(No. 14ZZ144) |
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| 摘 要： | 【目的】建立一种快速、稳定、可靠的海洋病毒计数方法。【方法】海水水样经福尔马林固定后,滤过孔径为0.02μm的Anodisc Al2O3膜。滤膜经SYBR Green I染色后,在相应波长的激发光下进行观察。借助荧光显微镜目镜网格尺,计数视野中的病毒颗粒,换算后获得样品中病毒的浓度。【结果】对具体实验方法进行了优化,可快速、稳定地对海水中的病毒计数。【结论】建立了一种适用于国内实验条件的、可靠的海洋病毒计数方法。
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| 关 键 词： | 海洋病毒，病毒计数，SYBR Green I |
Rapid epifluorescence enumeration of marine viruses: method optimization and application |
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| XIAO Jin-Zhou,SUN Guo-Wei,WANG Hong-Ming,ZHOU Jing-Lie,LI Bai-Lin,PAN Ying-Jie and WANG Yong-Jie.Rapid epifluorescence enumeration of marine viruses: method optimization and application[J].Microbiology,2014,41(4):776-785. |
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| Authors: | XIAO Jin-Zhou SUN Guo-Wei WANG Hong-Ming ZHOU Jing-Lie LI Bai-Lin PAN Ying-Jie and WANG Yong-Jie |
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| Institution: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China 4. College of Science and Mathematics, Auburn Univeristy, Auburn 36849, USA;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China |
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| Abstract: | |
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| Keywords: | Marine virus Enumeration SYBR Green I |
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