Prospects for rapid bioluminescent detection methods in the food industry - a review

被引：18
|
作者：
Dostalek, P [1 ]
Branyik, T [1 ]
机构：
[1] Prague Inst Chem Technol, Fac Food & Biochem Technol, Dept Fermentat Chem & Bioengn, Prague, Czech Republic
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2005年 / 23卷 / 03期
关键词：
bioluminescence; bacteria; ATP; food samples; food industry; food safety; microbiological techniques;
D O I：
10.17221/3376-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review surveys rapid bioluminescent detection techniques applied in food industry and discusses the historical development of the rapid methods. These techniques are divided into two groups: methods based on bioluminescent adenosine triphosphate (ATP) assay, and on bacterial bioluminescence. The advantages and disadvantages of these methods are described. The article provides the bibliography of fluorescent method applications in food samples.
引用
收藏
页码：85 / 92
页数：8
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