S94

Abstracts / Current Opinion in Biotechnology 22S (2011) S15S152

I15
Application of polymerase chain reaction for detection
of camels milk adulteration by milk of cow
Nida Salem 1,2 , Monther Sadder 3,4 , Amany Abdeen 4
1

Department of Plant Protection, Faculty of Agriculture, University of

Jordan, Amman, Jordan
2 Knowledge Sector, Royal Scientic Society, Amman, Jordan
3 Center of Excellence in Biotechnology Research, King Saud University,
Riyadh, Kingdom of Saudi Arabia
4 Department of Horticulture and Crop Science, Faculty of Agriculture,
University of Jordan, Amman, Jordan
E-mail address: nidasalem@yahoo.com (N. Salem)

Camel milk is rich in vitamins, minerals, proteins and

immunoglobins. Thus, there has been an increasing focus on camel
milk and milk products in recent years. However, the milk yield of
camel is relatively low compared with that of bovine. To prevent
the adulteration of camel milk with bovine milk, it is necessary
to develop a rapid and sensitive method for the identication of
bovine milk in camel milk to ensure the quality of camel milk.
In the present study, a polymerase chain reaction (PCR), amplifying a fragment of the mitochondrial DNA D loop region was
developed for species specic detection of camel and bovine milk.
The technique was applied to raw binary mixtures of camel and
bovine milk and enabled the specic detection of bovine milk with
a detection limit of 1%. The assay represents a sensitive, fast, and
straightforward method for identication of adulteration in milk,
and it might be useful in the quality control of camel milk and milk
products.
doi:10.1016/j.copbio.2011.05.291

I16
Isolation and identication of lactic acid bacteria from
fermented dairy products and boza in Aydin

and boza, with most abundant species of the genera Weissella and
Pediococcus.
doi:10.1016/j.copbio.2011.05.292

I17
Utilization of glycerol into polyols by Yarrowia lipolytica
yeasts
Ludwika Tomaszewska, Anita Rywinska
Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
E-mail address: ludwika.tomaszewska@gmail.com
(L. Tomaszewska)
The aim of the study was to compare kinetic parameters and
the efciency of erythritol and mannitol biosynthesis by Yarrowia
lipolytica A UV
1 from pure and raw glycerol in the presence of NaCl
in batch cultures. Cultivations were carried out in Biostat B Plus
bioreactor (working volume of 2 L, 30 C, 0.36 vvm, 800 rpm, pH 3)
in glycerol media (150 g/L) (pure or raw) containing NaCl with
the nal concentration of 25 g/L or none in the control culture.
The highest erythritol concentration (59.3 g/L and 63 g/L), yield
(0.35 g/L and 0.39 g/L) and volumetric productivity (0.91 g/L hour
and 0.84 g/L hour) were obtained in cultures with pure glycerol
in media with and without NaCl, respectively. When raw glycerol
was used, erythritol concentration in media with and without NaCl
reached 47 g/L and 51 g/L, respectively. Obtained results showed
that NaCl inhibits mannitol biosynthesis by Y. lipolytica A UV
1.
Mannitol concentration was the highest (27.6 g/L) in medium with
pure glycerol and without NaCl.
Acknowledgements: This work was nanced by the Ministry
of Sciences and Higher Education of Poland and European Union
under Project No. POIG 01.01.02-00-074/09.
doi:10.1016/j.copbio.2011.05.293

Melihcan Ozteber, Yasemin Sertel, Gamze Basbulbul Ozdemir

I18

Faculty of Arts and Science, Adnan Menderes University, Aydin, Turkey

Effect of vitamins source on erythritol biosynthesis by

Yarrowia lipolytica Wratislavia K1

E-mail address: melihcandurmaz@hotmail.com (M. Ozteber)

Lactic acid bacteria (LAB) is widely employed in traditional fermented milk, in industrial fermentation processes and as starter
cultures in the dairy industry. They are commonly found in fermented dairy products and some strains of LAB produce inhibitory
substances known as bacteriocins; some of these bacteria have
also importance in general health, providing a benecial microora
in the intestinal tract. In this study various yoghurt, cheese, ker
and boza samples were collected randomly from local markets and
bazaars in Aydin. MRS broth with cycloheximide was used as isolation medium and cultures were incubated at 30 C for isolation
of LAB. Thirty-one gram positive, catalase negative strains were
chosen and were identied by 16S rDNA sequencing. According
to BLAST comparisons with sequences in the data banks, those
strains showing the highest similarities with the isolates were
Lactobacillus fermentum (1), Streptococcus equinus (1), Pediococcus
pentosaceus (6), Enterococcus faecium (4), Lactococcus lactis subs.
lactis (1), Weissella confuse (4), Weissella sp. (3), Pediococcus sp.
(1), Leuconostoc mesenteroides (4), Enterococcus 1 durans (1), Lactobacillus plantarum (2), Leuconostoc sp. (1), Lactobacillus coryniformis
(1), Lactobacillus casei (1). Our study showed that there was a
wide variety of lactic acid bacteria in fermented dairy products

Ludwika Tomaszewska, Anita Rywinska, Izabela Musial, Waldemar Rymowicz, Piotr Juszczyk
Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
E-mail address: anita.rywinska@wnoz.up.wroc.pl (A. Rywinska)
The aim of the study was to examine the impact of yeast
extract (YE), corn steep liquor (CSL) and pure thiamine on erythritol biosynthesis from glycerol by Yarrowia lipolytica Wratislavia
K1 yeasts. The growth ability was tested in shake asks using
buffered glycerol media containing one of the vitamins sources:
YE (0.21.0 g/L), CSL (0.022.0 g/L) or thiamine (1200 g/L). Batch
culture for erythritol biosynthesis was carried out in Biostat B
Plus bioreactor (working volume of 2 L, 30 C, 0.6 vvm, 800 rpm, pH
3.0) in glycerol media (150 g/L) containing one of the examined
vitamins sources. The shake asks experiment resulted with good
growth of Y. lipolytica on applied concentrations of YE, 2 g/L of CSL
and 200 g/L of thiamine (biomass concentration ranging from 5.2
to 8.7 g/L). The best results of erythritol biosynthesis were obtained
in the batch culture with 200 g/L of thiamine yeasts produced
70 g/L of erythritol, corresponding to a 45% yield.