Isolation and Identification of Selenium-enriched Yeast from Marine Sources and Optimization of Fermentation Process

TONG Fan; HUANG Jiaqi; HUANG Shixin; WANG Ling; CHEN Xiaofeng; WU Xudong; WU Peng; TANG Xu

doi:10.13386/j.issn1002-0306.2023030278

Volume 45 Issue 5

Feb. 2024

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Science and Technology of Food Industry > 2024 > 45(5): 118-125. > DOI: 10.13386/j.issn1002-0306.2023030278

TONG Fan, HUANG Jiaqi, HUANG Shixin, et al. Isolation and Identification of Selenium-enriched Yeast from Marine Sources and Optimization of Fermentation Process[J]. Science and Technology of Food Industry, 2024, 45(5): 118−125. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023030278.

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Isolation and Identification of Selenium-enriched Yeast from Marine Sources and Optimization of Fermentation Process

1.
College of Marine Sciences, Shanghai Ocean University, Shanghai 201306, China
2.
Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China

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Received Date: March 27, 2023
Available Online: December 27, 2023

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Abstract

Abstract

Objective: The aim of this study was to isolate and screen yeast with selenium enrichment function from marine samples, and its optimal fermentation conditions to enhance the selenium enrichment of the screened strain was investigated. Methods: A combination of selenium-tolerant and red selenium methods was used to screen the marine source microorganisms with high selenium enrichment capacity from mangroves in East Harbour National Nature Reserve, Hainan Province, and the strains were identified by morphological, physiological, biochemical and molecular biological approaches. The selenium content of the strain was quantified by 3,3'-diaminobenzidine hydrochloride, the optimal fermentation process to enhance the selenium enrichment of the screened strain was conducted by single-factor tests. Results: A safe strain of Lachancea fermentati HN-10 with selenium enrichment function was obtained from the marine source samples and its optimal fermentation process of 5% inoculum, initial pH6, fermentation temperature 22 ℃, fermentation speed 180 r/min, fermentation time 48 h and selenium addition 20 μg/mL was achieved. Under the optimal fermentation process, 4.52 g/L biomass density, a 1.57 mg/g selenium enrichment, and 35.43% selenium conversion was obtained. Conclusion: The L. fermentati HN-10 from marine source has potential application for the development of selenium-enriched food.
- selenium-enriched yeast,
- marine source,
- process optimization,
- Lachancea fermentati

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References

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