检出限
生物传感器
沙门氏菌
化学
分子生物学
细菌
色谱法
生物
生物化学
遗传学
作者
Hwa-Eun Lee,Yu-Bin Jeon,Bryan A. Chin,Sang Hyuk Lee,Hye Jin Lee,Mi‐Kyung Park
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-12-17
卷期号:409: 135239-135239
被引量:10
标识
DOI:10.1016/j.foodchem.2022.135239
摘要
A wild, tailed phage (TST) was compared with a genetically modified, filamentous phage (FST) for S. Typhimurium (ST) detection. When both phages were introduced into oppositely charged MUA and MUAM sensors, the RU values of TST showed an obvious increase on the MUAM sensor. The sensitivity of TST [54.78 ΔRU/(log PFU/mL)] was greater than that of FST [48.05 ΔRU/(log PFU/mL)]. The binding affinity (KD = 1.75 × 10-13 M) of TST on MUAM sensor was greater than that of FST. Both phages were specific to only ST, and TST exhibited a persistent binding capability at 50 % RH. When each phage-immobilized sensor was employed on chili pepper, the sensitivity [880.80 Hz/(log CFU/mL)] and detection limit (1.31 ± 0.27 log CFU/mL) of TST were significantly greater than those of FST. The orientation of TST on sensor promoted the uniform capture of bacteria and enhanced the reliable performance of a surface-scanning magnetoelastic biosensor.
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