Food Science and Biotechnology

, Volume 26, Issue 1, pp 153–158 | Cite as

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


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.


Acetobacter aceti yogurt LAMP PCR real-time PCR 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Wei Zhou
    • 1
    • 2
  • Yan Zhang
    • 2
  • Shuang Wang
    • 2
  • Yuehua Li
    • 2
  • Jingjing Zhang
    • 2
  • Cuixia Zhang
    • 2
  • Zan Wang
    • 2
  • Zhisheng Zhang
    • 1
  1. 1.Agricultural University of HebeiCollege of Food Science and TechnologyBaodingChina
  2. 2.Hebei Food Inspection and Research InstituteHebei Food Safety Key LaboratoryShijiazhuangChina

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