scholarly journals A lab-on-a-chip system with integrated sample preparation and loop-mediated isothermal amplification for rapid and quantitative detection of Salmonella spp. in food samples

Lab on a Chip ◽  
2015 ◽  
Vol 15 (8) ◽  
pp. 1898-1904 ◽  
Author(s):  
Yi Sun ◽  
Than Linh Quyen ◽  
Tran Quang Hung ◽  
Wai Hoe Chin ◽  
Anders Wolff ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Real Time ◽  
Rapid Detection ◽  
Lab On A Chip ◽  
Food Samples ◽  
Isothermal Amplification ◽  
Quantitative Detection ◽  
Salmonella Spp ◽  
Loop Mediated Isothermal Amplification ◽  
Time Loop

A lab-on-a-chip system with integrated sample preparation and real-time loop-mediated isothermal amplification for rapid detection of Salmonella in food samples.

Development and application of a real-time loop-mediated isothermal amplification method for quantification of Acetobacter aceti in red wine

2020 ◽  
Vol 367 (19) ◽  
Author(s):  
Jingfeng Zhang ◽  
Li Wang ◽  
Lei Shi ◽  
Xun Chen ◽  
Meidan Liang ◽  
...  
Keyword(s):  
Real Time ◽  
Red Wine ◽  
Reference Method ◽  
Acetic Acid Bacteria ◽  
Accurate Method ◽  
Isothermal Amplification ◽  
Quantitative Detection ◽  
Acetobacter Aceti ◽  
Loop Mediated Isothermal Amplification ◽  
Time Loop

ABSTRACT This study reports the development and optimization of a real-time loop-mediated isothermal amplification (qLAMP) method for rapid detection of Acetobacter aceti strain in red wine samples. Our results showed that the primers and probes designed for 16S rRNA were effective for A. aceti detection. The quantification limit of real-time polymerase chain reaction (qPCR) and qLAMP in pure culture was 2.05 × 101 colony forming units (CFU) mL−1. qLAMP had a sensitivity of 6.88 × 101 CFU mL−1 in artificially contaminated Changyu dry red wine (CDRW) and Changyu red wine (CRW), and 6.88 × 102 CFU mL−1 in artificially contaminated Greatwall dry red wine (GDRW), which was 10 times higher than that of qPCR. In conclusion, this newly developed qLAMP is a reliable, rapid and accurate method for the detection and quantification of A. aceti species in red wine samples. Furthermore, our work provides a standard reference method for the quantitative detection of A. aceti and other acetic acid bacteria during the fermentation and storage of red wine samples.

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