S536 Special Abstracts / Journal of Biotechnology 150S (2010) S1–S576

The enzymatic hydrolysis performance for various morphologicalfractions of corn stalk was in the order: Morphological separationappears to be necessary if corn stalk fractions are to be useful as car-bohydrate sources. The significant differences in Characteristic ofvarious morphological fractions might justify selectively fraction-ating and utilizing these fractions as different carbohydrate sourcefor bioconversion, thus realizing the high-valued utilization of cornstalk.

doi:10.1016/j.jbiotec.2010.09.875

[PUB-O.15]

Synergism between cellulose and enzyme in malt on lignocellu-losic biomass degradation

Limin Chang 1, Ruifeng Yang 1,∗, Jie Lu 1,2, Changxin Zhao 1, JunjieHuang 1

1 Dalian Polytechnic University, China2 Tianjin University of Science & Technology, ChinaKeywords: malt enzyme; cellulase; Synergism

At present, there have been some researches about synergisticeffect of hemicellulase, xylanase and cellulase in degradation ofplant cell. However, the synergistic effects of enzyme systems inmalt and cellulase in co-degradation technology of lignocellulosicbiomass have not been reported. As a new technology, the use ofenzyme systems in malt in the enzyme hydrolysis of cellulose isvery worthy of study.

The co-degradation technology of lignocellulosic biomass byhttp://dict.cnki.net/dict result.aspx?searchword = %e7%ba%a4%e7%bb%b4%e7%b4%a0%e9%85%b6&tjType = sentence&style = &t =cellulasecellulase and complex enzyme in malt was studied.Hydrolysis of lignocellulosic biomass by cellulase is enhanced bycomplex enzyme which includes amylase, hemicellulase, protease,polyphenol oxidase. Under the conditions of hydrolysis for 48 h at50 ◦C, pH 4.8, when dosage of cellulase and malt is 0.1 IU/g and0.4 g, 0.8 g, 1.2 g, 1.6 g, 2.0 g, the content of glucose produced byco-degradation increased 1.8, 1.85, 1.9, 2.3, 2.7 times in turn com-pared with using cellulase alone. Under the same conditions, whendosage of cellulase is 10 IU/g, content of glucose in a sequentialincrease of 1.6, 1.8, 1.9, 2.1, 2.4 times. When dosage of cellulase andmalt is 2 IU/g, 4 IU/g, 6 IU/g, 8 IU/g, 10 IU/g and 1.2 g, the content ofglucose produced by co-degradation increased 2.86, 2.66, 2.5, 2.35,1.88 times in turn compared with using cellulase alone. The resultsshowed that: there is synergistic effect between malt enzymes andcellulose degradation of lignocellulosic biomass.

Studies on the mechanisms of the synergism between cellulaseand enzyme in malt showed that, enzyme in malt could increasethe degradation property of cellulase onto substrate, and the fibrewas expanded, and it was more accessible to cellulase. The enzymeof malt provides an opportunity for decreasing cellulase loadingwhile retaining the same degree of hydrolysis.

doi:10.1016/j.jbiotec.2010.09.876

[PUB-O.16]

Testing Round-up Ready soybean along processing chain by tra-ditional and innovative methods

L Casorri 1, E Masciarelli 1, C Meconi 1, R Onori 2, M Mecozzi 3, ESturchio 1,∗

1 ISPESL, Department of Production Plants and Anthropic Settlements,Via Urbana 16700184 Rome, Italy2 ISS, National Center for Food Quality and Risk Assessment GMOs andMicotoxin Unit, Viale Regina Elena 29900161 Rome, Italy3 ISPRA, Department of Environmental monitoring, Via di Casalotti30000166 Rome, ItalyKeywords: RR GM soybean; traceability; processing chain; FT-NIR

The regulation of genetically modified organisms (GMOs) intro-duced the concept of traceability and labelling for all food and feedproducts deriving from GMOs processing.

The traceability and labelling of GM foods requires the employ-ment of effective and reliable analytical methods for determining,in the processing chain, nucleic acids and proteins in transgenicplants and in food products containing GMOs.

Aims: This study concerned the verification of a potential influ-ence of industrial processing of Roundup Ready GM soybean atvarious stages of its processing chain on GMO content traceability.Also, the research regarded the identification of the most adequateprocessing stage for sample collection in order to carry out thelabelling obligations inspection.

Methods: Sampling and analysis of raw materials and primaryingredients were carried out during pressing and refining of a soylot, both high content GM soy and non-GM claimed soy lot (lowerthan 0.9%).

Traditional DNA based method, Real-time PCR analysis, andtwo-dimensional electrophoresis (2-D electrophoresis) were per-formed. Analytical systems based on biosensors were developed toinvestigate sequences of nucleic acids of GM soy. Furthermore nearinfrared spectroscopy (NIR) was applied to identify GM soy.

Results: The comparison between traditional DNA based method(RT-PCR) and comparative analysis of protein profiles of food pro-cessing chain (2-D electrophoresis), allowed to observe alterationsdepending on solvent treatment in the processing of flours andin addition to identify the processing stage when samples can bedrawn for the labelling tests. The final goal was the investigationof NIR power for the identification of transgenic products whencompared with the previous methods. The application of NIR tech-nology has several advantages with respect to traditional methodsbeing not time-consuming, non-destructive and cheap.

doi:10.1016/j.jbiotec.2010.09.877

[PUB-O.17]

Characterization of a Novel D-tagatose 3-Epimerase fromClostridium scindens ATCC 35704

Wanmeng Mu ∗, Feifei Chu, Bo Jiang

State Key Laboratory of Food Science and Technology, Jiangnan Uni-versity, ChinaKeywords: D-tagatose 3-epimerase; D-psicose; Rare sugar; Clostrid-ium scindens

D-tagatose 3-epimerase (DTE) catalyzes the epimerization ofvarious ketohexoses at C-3 position, and commonly catalyzes thereversible interconversion of D-fructose to D-psicose, a novel use-ful low-calorie sweetener with many beneficial effects. Although

Special Abstracts / Journal of Biotechnology 150S (2010) S1–S576 S537

many genes of the DTE family enzymes have been predicted fromvarious sources, to date, however, only three enzymes were con-clusively characterized as DTE family enzymes, including P. cichoriiDTEase (PC-DTE), A. tumefaciens DPEase (AT-DPE) and R. sphaeroidesDTEase (RS-DTE).

In this study, the gene CLOSCI 02528 encoding the hypotheticalprotein with locus ID ZP 02432283 from the Clostridium scindensATCC 35704 was cloned and overexpressed in E. coli. The recom-binant protein was purified to electrophoretical homogeneity byaffinity chromatography using Chelating Sepharose Fast Flow resin.The enzyme activity was determined by measuring D-psicoseformed using D-fructose as a substrate. The hypothetical proteinZP 02432283 from the C. scindens ATCC 35704 was found relativelyhighly homologous to the previously characterized DTE familyenzymes, showing 58%, 38%, and 29% amino acid sequence sim-ilarities with AT-DPE, PC-DTE, and RS-DTE, respectively. In thisstudy, we characterized this protein by experimental approaches,and confirmed it as DTE family enzyme. Therefore, we namedZP 02432283 as C. scindens DTE (CS-DTE). The enzyme activity ofCS-DTE was maximal at 60 oC. The enzyme activity was signifi-cantly enhanced by Co2+, but strongly inhibited by Ca2+ and Cu2+.The half-life for the enzyme at 45 ◦C was more than 8 h, suggestingthat C. scindens DTE was relatively thermostable. The hypotheticalprotein ZP 02432283 from the C. scindens ATCC 35704 was charac-terized as a novel DTE for commercial production of D-psicose byan enzymatic process.

doi:10.1016/j.jbiotec.2010.09.878

[PUB-O.18]

Application of zero food waste system to apartment complexesby using fermentation-extinction with bio wood chip

Jeong Ik Oh

Korea Land & Housing Corporation, Republic of KoreaKeywords: Food Waste; Fermentation-Extinction; Bio Wood Chip;Apartment Complexes

Recently, the development of low-carbon apartment complex,of which low energy consumption and environmental friendlyclean housing can be achieved to the climate change, is stronglydemanded in Korea. Apartment complexes have been acquired toone of the important housing culture in Korean life styles. The lifeconvenience and clean housing environments has been improvedby constructing apartment complexes. However, food waste hasbeen considered by the main hindrance element of housing envi-ronment in apartment complexes. With view of carbon reductionto the climate change, the food waste, in recent, can be recog-nized by one of the important biomass in apartment complexes.If bio-treatment/bio-energy techniques of food waste, suitable toapartment complex situation, are developed, the zero food wasteapartment complex will be more closely realized.

This study aims to develop zero food waste system by utilizingfermentation-extinction with bio wood-chips to apartment com-plex. The indicator of microbial activities during the degradationof food waste by fermentation-extinction with bio wood-chips isfurther considered to evaluate the efficiency of zero food wastesystem.

As a result, the zero food waste system was consisted offermentation-extinction reaction maximized by using bio wood-chips, of which consist complex enzyme and aseptic wood chips.The weight loss 90% as well as organic degradation 85% for foodwastes was obtained from the suggested system. Because the sys-tem scale was obtained from 0.001 to 100m3 food wastes discharge

per day, it was possible to be easily designed. The overall indicatorof microbial activity in the fermentation-extinction reaction of foodwaste by using bio wood-chips were investigated by consideringadenosine tri-phosphate(ATP). Degradation rate of organic com-pounds, which was represented by COD and TN, was increased withthe concentration of adenosine tri-phosphate during fermentation-extinction reaction of food waste by using bio-wood chips. Withthis view, the adenosine tri-phosphate would be one of the overallevaluation indicators of organic degradation in the species of bio-wood chip for the fermentation-extinction of food waste. Finally,the suggested zero food waste system might be possible to playa good role to reduce 50% construction cost and 60% CO2 emis-sion, comparing the conventional food waste treatment process inapartment complexes.

doi:10.1016/j.jbiotec.2010.09.879

[PUB-O.19]

Molecular characterization of �-galactosidase enzyme fromBacillus licheniformis ATCC12759

Cem Özic 1,∗, Nurullah Akcan 2

1 Anadolu Univesity, Turkey2 Kafkas Univesity, TurkeyKeywords: Bioinformatic; �-Galactosidase; Biotechnology

�-galactosidase, also called beta-gal or �-gal, is a hydro-lase enzyme that catalyzes the hydrolysis of �-galactosides intomonosaccharides. Substrates of different �-galactosidases includeganglioside GM1, lactosylceramides, lactose, and various glycopro-teins. Having the ability to synthesize large quantities of enzymes,many of Bacillus species are an important source of industrialenzymes. This feature increases their importance in biotech-nology. �-galactosidase enzyme has been bioinformatic cloningfrom Bacillus licheniformis ATCC12759. In this investigation theeffect of various parameters were studied on the production of�-galactosidase enzyme from Bacillus licheniformis ATCC12759.SDS-PAGE showed that the �-galactosidase enzyme .In the studysome agricultural wastes present in our region were used assubstrate in solid state fermentation (SSF) technique. Rice huskwas the best inducing vegetable waste in solid state fermen-tation (SSF) environment for producing �-galactosidase enzymefrom wild strains of Bacillus licheniformis ATCC12759. Our findingsrelieved that rice shell induce enzyme activities. These vegetablewastes may be evaluated in biotechnological applications of Bacillusspecies used in the study.

doi:10.1016/j.jbiotec.2010.09.880

[PUB-O.20]

Thermostable Bacillus amyloliquefaciens �-1, 3-1, 4-glucanase:In Vitro Evolution

Jiufu Qin ∗, Qi Li, Yongxian Li, Guoxian Gu

Jiangnan University, ChinaKeywords: �-1,3-1,4-glucanase; vitro evolution; error-prone PCR;thermostability

In vitro evolution methods are now being routinely used toidentify protein variants with novel and enhanced properties thatare difficult to achieve using rational design. Bacterial �-1,3-1,4-glucanase, which has similar specificity to the �-1,3-1,4-glucanasefound in malted barley, is an important industrial enzyme and