CAJ | 학술논문

沙门氏菌(Salmonella)为常见食源性致病菌，广泛存在于水体、公共场所、畜牧产品、蔬菜水果等环境中。在低度发酵酒及配制酒方面，各种黄酒、米酒、啤酒、果酒、露酒等的酿造原料或调配辅料来源复杂，加之酒精含量较低、营养丰富，在原料、生产，以及运输、消费等过程中均存在Salmonella污染风险。鉴于上述原因，对发酵酒及其配制酒中Salmonella相关检测方法进行介绍和讨论。介绍传统方法、标准方法，如选择培养、试纸条、ELI-SA、PCR等的基础性和适用性；探讨了新型检测方法，如多重定量PCR、基因芯片、生物传感器等的高效性及可行性。
사문씨균(Salmonella)위상견식원성치병균，엄범존재우수체、공공장소、축목산품、소채수과등배경중。재저도발효주급배제주방면，각충황주、미주、비주、과주、로주등적양조원료혹조배보료래원복잡，가지주정함량교저、영양봉부，재원료、생산，이급운수、소비등과정중균존재Salmonella오염풍험。감우상술원인，대발효주급기배제주중Salmonella상관검측방법진행개소화토론。개소전통방법、표준방법，여선택배양、시지조、ELI-SA、PCR등적기출성화괄용성；탐토료신형검측방법，여다중정량PCR、기인심편、생물전감기등적고효성급가행성。
Salmonella is a common food-borne pathogen, which exists in water environments, public places, livestock products, vegetables, and fruits etc. In fermented wine&its compound wine such as yellow rice wine, rice wine, beer, fruit wine, and liqueur etc., they were easily in-clined to Salmonella infection in the process of raw materials selection, wine production, transportation and consumption because their raw ma-terials/auxiliary materials source was complex and their alcohol content was low and their nutrition was rich. In this paper, the relative detection methods of Salmonella in fermented wine&its compound wine were introduced. The fundamental problems&applicability of traditional de-tection methods and standard detection methods such as selective culture, strip, ELISA, PCR, etc. were introduced briefly. And the feasibility of new-type detection methods such as multiplex real-time PCR, microarray, biosensor etc. were discussed.