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

被引：11
作者：
Zhou, Wei [1 ,2 ]
Zhang, Yan [2 ]
Wang, Shuang [2 ]
Li, Yuehua [2 ]
Zhang, Jingjing [2 ]
Zhang, Cuixia [2 ]
Wang, Zan [2 ]
Zhang, Zhisheng [1 ]
机构：
[1] Agr Univ Hebei, Coll Food Sci & Technol, Baoding 071000, Peoples R China
[2] Hebei Food Safety Key Lab, Hebei Food Inspect & Res Inst, Shijiazhuang 050071, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2017年 / 26卷 / 01期
关键词：
Acetobacter aceti; yogurt; LAMP; PCR; real-time PCR; ACID BACTERIA; RAPID DETECTION; IDENTIFICATION; WINE; QUANTIFICATION; POPULATION; DIVERSITY; COMMUNITY; VINEGAR;
D O I：
10.1007/s10068-017-0020-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 10(2) CFU/mL, which was lower than that of real-time PCR (10(1) 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.
引用
收藏
页码：153 / 158
页数：6
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