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

Wei Zhou; Yan Zhang; Shuang Wang; Yuehua Li; Jingjing Zhang; Cuixia Zhang; Zan Wang; Zhisheng Zhang

doi:10.1007/s10068-017-0020-7

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

Food Sci Biotechnol. 2017 Feb 28;26(1):153-158. doi: 10.1007/s10068-017-0020-7. eCollection 2017.

Authors

Wei Zhou^{1

2}, Yan Zhang², Shuang Wang², Yuehua Li², Jingjing Zhang², Cuixia Zhang², Zan Wang², Zhisheng Zhang¹

Affiliations

¹ Agricultural University of Hebei, College of Food Science and Technology, Baoding, 071000 China.
² Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Shijiazhuang, 050071 China.

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.

Keywords: Acetobacter aceti; LAMP; PCR; real-time PCR; yogurt.