NDLI: LAMP, PCR, and real-time PCR detection of Acetobacter aceti in yogurt

Content Provider	Springer Nature Link
Author	Zhou, Wei Zhang, Yan Wang, Shuang Li, Yuehua Zhang, Jingjing Zhang, Cuixia Wang, Zan Zhang, Zhisheng
Copyright Year	2017
Abstract	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.
Starting Page	153
Ending Page	158
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	26
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2017-02-28
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Acetobacter aceti yogurt LAMP PCR real-time PCR Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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