S78 Abstracts / Journal of Biotechnology 185S (2014) S37–S125

coagulase-positive Staphylococcus aureus (CFU/g). After the studyregarding 22 types of cheese it was found that all samples of cheesedid not recorded exceedances of CFU/g maximum allowable in caseof E. coli. Regarding coagulase positive S. aureus there was a sin-gle case of exceeding the maximum allowable value. Getting foodusing traditional methods is increasingly appreciated by consumersbut also producers must ensure that these products do not endan-ger the health of consumers. Microbiological determinations haverevealed the presence of a maximum permissible limit for S. aureuscoagulase-positive.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.265

Research concerning the impact of new foodtechnologies regarding the safety of meatproducts

Ovidiu Savu ∗, Lucian Ionel Ilie

Faculty of Veterinary Medicine, Bucharest, Romania

E-mail address: ovidiusavu 83@yahoo.com (O. Savu).

Animal health and welfare are important factors, which togetherwith the technology used for obtaining and processing contributesto the quality and safety of the products. They prevent the spreadof zoonoses and gain consumer confidence by providing productsthat pose no health risk to consumers. In this study we searchedto extend the period of conservation of pig meat by decreasing themicrobiological load through the application of new methods forconditioning. For this we used a lot of pigs, grown and fed iden-tically, which have been slaughtered in the same unit and in thesame conditions. The obtained carcasses were chilled and exposedto treatments with lactic acid by dipping and spraying. The dippingwas used several times to maintain the carcass in the bath of lacticacid and the spray system have been used in various pressures andangles of incidence. Microbiological determinations carried out fora week, showed that the lowest microbial load (halfed) has been onchilled carcasses treated with a medium-pressure spray jet appliednearly parallel, and the largest load (reduced by about a third) wason immersed carcases. This treatment increases and enhances thesafety of pork products obtained.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.266

The prevalence of contaminants in honey

Elena Mitranescu 1,∗, Georgiana Cretu 1, LauraAneta Tudor 2, Laurentiu Tudor 1

1 Faculty of Veterinary Medicine, Bucharest, Romania2 Faculty of Veterinary Medicine, Spiru Haret,Bucharest, Romania

E-mail address: mitranescuelena@gmail.com (E. Mitranescu).

Honey is a food with great nutritional value and its quality dependson a number of biological and ecological factors. A big problemfacing humanity today is the increasing environmental pollutionand damage to the health of consumers. For this study were col-lected samples from three types of honey: polyfloral honey, acaciahoney and honey lime. Samples were taken from two sources: theplains area and hilly area. From the samples taken were determineda number of chemical residues: magnesium, sodium, aluminum,potassium, calcium, iron, zinc. The samples was harvested andinvestigated from the plasma emission spectrometry method (ICP).The study reached the following conclusions: lead and cadmiumwere not detected in any samples of honey; all kinds of honeycontaining aluminum residues; from the chemical residues deter-

mined, the potassium had the highest share, the largest amountbeing determined in lime honey sample taken from the hill; differ-ent amounts of calcium, iron, potassium, magnesium and sodiumcertify that honey is a source of essential minerals for the humanbody.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.267

Cholesterol-lowering mechanism of lactic acidbacteria and Bifidobacterium sp. isolated frombreast milk and infant feces

Khanitta Kongnum ∗, Tipparat Hongpattarakere

Faculty of Agro-Industry, Prince of SongklaUniversity, Songkhla, Thailand

E-mail address: similun 99@hotmail.com (K. Kongnum).

Thirty strains of lactic acid bacteria and four strains of bifidobacteriaisolated from healthy infant feces and breast milk were evalu-ated for cholesterol-lowering activity through various mechanisms.Enterococcus faecalis (10), Enterococcus faecium (6), Lactobacillusplantarum (7), Lactobacillus casei (2), Lactobacillus rhamnosus (4),Lactobacillus paracasei (1), Bifidobacterium longum (2) and Bifi-dobacterium bifidum (2) were determined for bile salt hydrolaseactivity, the ability to assimilate cholesterol from growth mediaand cholesterol binding property. All strains were able to assim-ilate cholesterol in the 0.3% oxgall bile containing medium in therange of 5.90–77.24 �g/ml using o-phthalaldehyde method. L. plan-tarum 108 exhibited the significant highest assimilation. The bilesalt hydrolase (BSH) activity was only confined among nine strainsof E. faecalis and five strains of E. faecium by showing precipita-tion zone on MRS agar supplemented with 0.5% (w/v) sodium saltof taurodeoxycholic acid. All strains were tested cholesterol bind-ing ability with resting cell and dead cell range of 7.62–19.49 and3.49–17.36 mg/g dry cell weight, respectively. Only L. plantarum178 displayed the significantly highest cholesterol-lowering activ-ity at 19.49 and 17.36 mg/g dry cell weight, respectively. The resultsindicated that E. faecalis, E. faecium, L. plantarum 108 and L. plan-tarum 178 had an excellent cholesterol-lowering effect.

http://dx.doi.org/10.1016/j.jbiotec.2014.07.268

Freeze dried apple and casein supportedbiocatalysts for probiotic dairy productsproduction

Dimitra Dimitrellou 1,∗, Panagiotis Kandylis 2,Yiannis Kourkoutas 1

1 Department of Molecular Biology & Genetics,Democritus University of Thrace, Alexandroupolis,Greece2 Department of Chemistry, University of Patras,Patras, Greece

E-mail address: dimitrellou@gmail.com (D. Dimitrellou).

Two different biocatalysts were prepared by immobilization of Lac-tobacillus casei ATCC 393 cells on apple pieces and casein. Thesebiocatalysts subjected to freeze-drying using several protectiveagents such as sugars, polymers, polyols and nitrogenous com-pounds, stored at 5 ◦C for a period up to 12 months and the effect ofprotective agent and storage on viability of L. casei cells were stud-ied. In all cases, during storage, a decrease in viability was observed.In the absence of protective agents cell viability was low, 89% forapple pieces and casein, and was further decreased during storageafter 12 months to 73% and 79% respectively. The use of protec-