LAMP, PCR, and real-time PCR detection of Acetobacter aceti in yogurt
2017
Wei Zhou, College of Food Science and Technology, Baoding, China | Yan Zhang, Hebei Food Safety Key Laboratory, Shijiazhuang, China | Shuang Wang, Hebei Food Safety Key Laboratory, Shijiazhuang, China | Yuehua Li, Hebei Food Safety Key Laboratory, Shijiazhuang, China | Jingjing Zhang, Hebei Food Safety Key Laboratory, Shijiazhuang, China | Cuixia Zhang, Hebei Food Safety Key Laboratory, Shijiazhuang, China | Zan Wang, Hebei Food Safety Key Laboratory, Shijiazhuang, China | Zhisheng Zhang, College of Food Science and Technology, Baoding, China
Acetic acid bacteria (AAB) can spoil food. Acetobacter aceti as a core subgroup of AAB is usually isolated from yogurt. A. aceti should be timely and effectively detected to prevent yogurt contamination. The present study focused on A. aceti to establish an assay that can be performed to detect AAB in yogurt. LAMP, PCR, and real-time PCR were applied and compared for detecting A. aceti from pure culture and artificially contaminated yogurt samples. In pure culture, LAMP showed the highest detection sensitivity with 10−¹ CFU/mL. For yogurt samples, the sensitivity limit of LAMP was 102 CFU/mL, which was lower than that of real-time PCR (10¹ CFU/mL). The results indicated that these methods could be quickly and efficiently applied to detect A. aceti. As LAMP technology has low cost and high detection efficiency, it can potentially be applied for detecting A. aceti in production and quality control programs of yogurt.
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