S90 Poster presentations / Current Opinion in Biotechnology 24S (2013) S48–S143

Romania were examined for contamination with Listeria spp., aubiquitous bacteria widely distributed in the environment. For theanalysis, the techniques used were PCR and classical method. Therate of contamination of the investigated samples was 46.6%, thehighest rate was recorded in meat, where 57.1% of samples werecontaminated. The obtained results proved a high rate of contami-nation with Listeria of raw food (48.8%) and the absence of Listeriain pasteurized food, demonstrating a good efficiency of pasteur-ization. Among the total of 73 samples, 10.9% were contaminatedwith Listeria monocytogenes, the only Listeria commonly pathogenicfor humans, 32.9% with Listeria innocua, 2.74% with others speciesof Listeria. The use of the PCR technique improved the specificityof classical bacteriological tests and decreased as well the dura-tion of the test from 7–9 days to 2–3 days. Only the biotechnologytechnique by PCR test was able to certainly discriminate Listeriamonocytogenes from other species of Listeria and in the same time,it was less time-, materials- and labour-consuming, and thereforeit is more advantageous.

http://dx.doi.org/10.1016/j.copbio.2013.05.266

Dairy cows’ welfare evaluation in a private unit from south-eastern part of Romania

Elena Mitranescu 1, Anca Maria Galis 1, Alexandru Strambeanu 1,Dragos Mitranescu 2, Laurentiu Tudor 1

1 University of Agronomic Sciences and Veterinary Medicine, Veteri-nary Medicine Unit, Bucharest, Romania2 D.G.P. – M.J., Bucharest, RomaniaE-mail address: mitranescuelena@gmail.com (E. Mitranescu).

Animal welfare is a very important and necessary aspect for thehuman society nowadays. Dairy cows’ welfare evaluation at theunit level is based on the assurance of each of the five freedomaspects for animals. The research took place in a farm located inthe south-eastern part of Romania, on Holstein-Friesian hybrids.The evaluation was performed through HACCP standards, as well asthrough measurements of 12 blood biochemical parameters, usinga Vettest 8008 analyzer. The results obtained following the HACCPprinciples-based evaluation were: 4.5 points on freedom of move-ment and 3.5 points on type and traits of floor and outdoor surfaces.The hygienic status of the dairy cows was evaluated with 0 points,due to the fact that 25% of the cows evaluated for this group of fac-tors received 3 and 4 points. For each of the following: the healthstatus of the acropodium, the shelter, the dairy cows’ maintenanceand the NH3 concentration in the air, 0.5 points were given. Theblood biochemical parameters presented normal values, with anexception for the cholesterol and the total concentration of pro-teins, the latter evaluated at 1.6 units above the normal level, due toseveral chronic hepatic disorders. By correlating the general scoringof 9.5 points, obtained by evaluating on HACCP principles-basis,with the blood biochemical parameters, the following conclusionresulted: the dairy cows’ welfare can be evaluated as medium.

http://dx.doi.org/10.1016/j.copbio.2013.05.267

Research concerning the quality of life and the blood biochem-ical parameters as indicators for fish welfare evaluation

Elena Mitranescu 1, Alina Alexandru 1, Anca Maria Galis 1, Alexan-dru Lataretu 1, Dragos Mitranescu 2, Laurentiu Tudor 1

1 University of Agronomic Sciences and Veterinary Medicine, Veteri-nary Medicine Unit, Bucharest, Romania2 D.G.P. – M.J., Bucharest, RomaniaE-mail address: alex lata@yahoo.com (A. Lataretu).

In modern aquaculture, overall welfare of fish means to ensure sev-eral exploitation conditions in which these are able to maintaintheir homeostasy, to have the possibility of somatically develop andto be stress-protected. The welfare assessment of the Cyprinidaefrom a private exploitation unit was performed using water qual-ity indicators as well as blood biochemical parameters. Severalwater samples were collected from two basins and subjected toanalysis through the use of a Nova 60 photo colorimeter, aim-ing the levels of: nitrites, nitrates, ammonia, chlorine compounds,pH, dissolved oxygen, phosphates, phenols and iron. Blood sam-ples were further collected by inferior vena cava puncture, fromwhich different biochemical parameters were evaluated using thebiochemical dry technique: creatinin, urea nitrogen, glucose, albu-min, cholesterol, calcium, magnesium, triglycerides, total bilirubin,alanin-transaminase and the amylase. The results revealed that themajority of physical and chemical parameters had values within thestandard limits for Cyprinidae, except for the phosphates, whichcan generate, in some situations, the water eutrophication. Consid-ering the blood biochemical parameters, the values were regardedas adequate for the Cyprinidae for the majority of the evaluatedparameters, except for the creatinin, the urea nitrogen, the bilirubinand the glucose.

http://dx.doi.org/10.1016/j.copbio.2013.05.268

The influence of different yeast strains Saccharomyces cerevisiaeon aromatic profile of beers

Lenka Priesolová 1, Jana Lakatosová 1,2, Magdaléna Havelková 1,Daniela Smogrovicová 1

1 Slovak University of Technology in Bratislava, Faculty of Chemicaland Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia2 The Plant Production Research Centre Piest’any – Research Instituteof Viticulture and Enology, Bratislavská cesta 122, 921 68 Piest’any,SlovakiaE-mail address: lenka.priesolova@gmx.com (L. Priesolová).

The main purposes of the presented work was: (1) to fermenthopped worts and worts with addition of mint with differentconcentration of extractive substances by different yeast strainsSaccharomyces cerevisiae and (2) to consider the influence of yeastson the production of sensory active compounds of beers. In thiswork several aliphatic and aromatic alcohols, esters, carbonyl com-pounds were studied. Headspace sampling-gas chromatographywith sensitive flame ionization detector was used for identificationof flavours. The major aroma components in analysed beers wereethyl acetate, acetaldehyde and ethyl decanoate. Different yeaststrains did not have influence on production of propanone, amylacetate and methyl acetate. Interesting observation was registeredin the case of methyl acetate – its concentration decreases dur-ing primary fermentation. Propyl acetate and hexyl acetate werenot produced during primary fermentation but they came fromraw materials (malt). Higher alcohols such as heptanol, hexanoland butanol were produced in low concentration during primaryfermentation. Degustation commission considered sensory prop-