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Directly profiling intact Staphylococcus aureus in water and foods via enzymatic cleavage aptasensor.

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第一作者： Yunhao,Lu

第一单位： College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065, China.

作者： Yunhao,Lu ^[1] ; Zilan,Yuan ^[1] ; Jinrong,Bai ^[1] ; Qi,Lin ^[1] ; Ruijie,Deng ^[2] ; Aimin,Luo ^[3] ; Yuanlong,Chi ^[1] ; Sha,Deng ^[1] ; Qiang,He ^[4]

作者单位： College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065, China. ^[1] College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065, China. Electronic address: drj17@scu.edu.cn. ^[2] College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 10048, China. Electronic address: 599159632@qq.com. ^[3] College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065, China. Electronic address: heq361@163.com. ^[4]

关键词 Aptamer Fluorescence analysis Foodborne pathogen Nucleic acids probes Staphylococcus aureus

医学主题词动物(Animals);适体, 核苷(Aptamers, Nucleotide);生物传感技术(Biosensing Techniques);检测限(Limit of Detection);葡萄球菌感染(Staphylococcal Infections);金黄色葡萄球菌(Staphylococcus aureus);水(Water)

DOI 10.1016/j.aca.2020.07.058

PMID 32980108

发布时间 2021-05-10

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