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

Turn off MathJax

Article Contents

Abstract

References

Supplements

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.

Citation:

PDF (5095 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (31)

References

[1]	RAYMAN M P. Selenium and human health[J]. The Lancet,2012,379(9822):1256−1268. doi: 10.1016/S0140-6736(11)61452-9
[2]	陈析羽, 张浩, 汤虎, 等. 富硒食品的研究进展与展望[J]. 中国食物与营养,2018,24(6):11−14. [CHEN X Y, ZHANG H, TANG H, et al. Research progress and prospects of selenium-rich foods[J]. China Food and Nutrition,2018,24(6):11−14.] doi: 10.3969/j.issn.1006-9577.2018.06.002 CHEN X Y, ZHANG H, TANG H, et al. Research progress and prospects of selenium-rich foods[J]. China Food and Nutrition, 2018, 24（6）: 11−14. doi: 10.3969/j.issn.1006-9577.2018.06.002
[3]	王茜, 方荣, 邓娟娟, 等. 富硒酵母功能作用研究进展及法规现状[J]. 中国食品添加剂,2023,34(2):327−335. [WANG Q, FANG R, DENG J J, et al. Research progress on the functional effects of selenium-rich yeast and the current status of regulations[J]. China Food Additives,2023,34(2):327−335.] WANG Q, FANG R, DENG J J, et al. Research progress on the functional effects of selenium-rich yeast and the current status of regulations[J]. China Food Additives, 2023, 34（2）: 327−335.
[4]	YANG J, YANG H. Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria[J]. Critical Reviews in Food Science and Nutrition,2023,63(3):411−425. doi: 10.1080/10408398.2021.1948818
[5]	ZHAI X, ZHANG C, ZHAO G, et al. Antioxidant capacities of the selenium nanoparticles stabilized by chitosan[J]. Journal of Nanobiotechnology,2017,15(1):4−16. doi: 10.1186/s12951-016-0243-4
[6]	VAN OVERSCHELDE O, GUISBIERS G, SNYDERS R. Green synthesis of selenium nanoparticles by excimer pulsed laser ablation in water[J]. APL Materials,2013,1(4):042114. doi: 10.1063/1.4824148
[7]	KIELISZEK M, BIERLA K, JIMENEZ-LAMANA J, et al. Metabolic response of the Yeast Candida utilis during enrichment in selenium[J]. International Journal of Molecular Sciences,2020,21(15):5287−5305. doi: 10.3390/ijms21155287
[8]	董晓芬, 胡仲秋, 魏建平, 等. 枳椇果梗自源性富硒乳酸菌的筛选[J]. 食品科技,2019,44(5):8−14. [DONG X F, HU Z Q, WEI J P, et al. Screening of autogenous selenium-rich lactic acid bacteria from Hovenia dulcis fruit stalks[J]. Food Science and Technology,2019,44(5):8−14.] DONG X F, HU Z Q, WEI J P, et al. Screening of autogenous selenium-rich lactic acid bacteria from Hovenia dulcis fruit stalks[J]. Food Science and Technology, 2019, 44（5）: 8−14.
[9]	唐旭, 万婧倞, 徐长安, 等. 一株具降胆固醇及富硒作用的植物乳杆菌HJ-S2及其应用[P]. 2020-09-25. [TANG X, WAN J L, XU C A, et al. A cholesterol-lowering and selenium-enriched strain of Lactobacillus plantarum HJ-S2 and its application[P]. 2020-09-25.] TANG X, WAN J L, XU C A, et al. A cholesterol-lowering and selenium-enriched strain of Lactobacillus plantarum HJ-S2 and its application[P]. 2020-09-25.
[10]	YI H W, ZHU X X, HUANG X L, et al. Selenium-enriched Bifidobacterium longum protected alcohol and high fat diet induced hepatic injury in mice[J]. Chinese Journal of Natural Medicines,2020,18(3):169−177. doi: 10.1016/S1875-5364(20)30018-2
[11]	NIE X, YANG X, He J, et al. Bioconversion of inorganic selenium to less toxic selenium forms by microbes:A review[J]. Frontiers in Bioengineering and Biotechnology,2023,11:1167123. doi: 10.3389/fbioe.2023.1167123
[12]	蔡飞, 高飞飞, 王斌, 等. 富硒酵母的分离鉴定及富硒条件的优化[J]. 中国酿造,2018,37(6):103−108. [[CAI F, GAO F F, WANG B, et al. Isolation and identification of selenium-rich yeast and optimization of selenium enrichment conditions[J]. China Brewing,2018,37(6):103−108.] [CAI F, GAO F F, WANG B, et al. Isolation and identification of selenium-rich yeast and optimization of selenium enrichment conditions[J]. China Brewing, 2018, 37（6）: 103−108.
[13]	CARROLL A R, COPP B R, DAVIS R A, et al. Marine natural products[J]. Natural Product Reports,2022,39(6):1122−1171. doi: 10.1039/D1NP00076D
[14]	ASHENGROPH M, HOSSEINE S R. A newly isolated Bacillus amyloliquefaciens SRB04 for the synthesis of selenium nanoparticles with potential antibacterial properties[J]. International Microbiology,2021,24(1):103−114. doi: 10.1007/s10123-020-00147-9
[15]	HAMZA F, VAIDYA A, APTE M, et al. Selenium nanoparticle-enriched biomass of Yarrowia lipolytica enhances growth and survival of Artemia salina[J]. Enzyme and Microbial Technology,2017,106:48−54. doi: 10.1016/j.enzmictec.2017.07.002
[16]	江宝瑞. 富硒酵母的筛选、抗氧化活性检测及硒检测的方法学优化[D]. 宜春:宜春学院, 2022. [JANG B R. Screening of selenium-enriched yeast, detection of antioxidant activity and optimization of methodology for selenium detection [D]. Yichun:Yichun University, 2022.] JANG B R. Screening of selenium-enriched yeast, detection of antioxidant activity and optimization of methodology for selenium detection [D]. Yichun: Yichun University, 2022.
[17]	蒋卓儒, 蒋益中. 3,3’-二氨基联苯胺分光光度法水质总硒测定的方法验证[J]. 中国检验检测,2018,26(3):11−15. [JIANG Z R, JIANG Y Z. Method validation of 3,3’-diaminobenzidine for the spectrophotometric determination of total selenium in water[J]. China Inspection and Testing,2018,26(3):11−15.] JIANG Z R, JIANG Y Z. Method validation of 3,3’-diaminobenzidine for the spectrophotometric determination of total selenium in water[J]. China Inspection and Testing, 2018, 26（3）: 11−15.
[18]	陈永波, 薛仁梅, 马作江, 等. 硒的检测技术研究进展[J]. 氨基酸和生物资源,2010,32(2):41−44. [CHEN Y B, XUE R M, MA Z J, et al. Advances in selenium detection technology[J]. Amino Acids and Bioresources,2010,32(2):41−44.] CHEN Y B, XUE R M, MA Z J, et al. Advances in selenium detection technology[J]. Amino Acids and Bioresources, 2010, 32（2）: 41−44.
[19]	涂青, 杨双全, 章之柱, 等. 富硒酵母发酵工艺的优化[J]. 中国酿造,2022,41(10):140−145. [TU Q, YANG S Q, ZHANG Z Z, et al. Optimization of the fermentation process of selenium-rich yeast[J]. China Brewing,2022,41(10):140−145.] TU Q, YANG S Q, ZHANG Z Z, et al. Optimization of the fermentation process of selenium-rich yeast[J]. China Brewing, 2022, 41（10）: 140−145.
[20]	黄备, 闵怀, 唐静亮, 等. 浙江沿海海洋微生物群落的研究[J]. 中国环境监测,2009,25(2):44−47. [HUANG B, MIN H, TANG J L, et al. A study of coastal marine microbial communities in Zhejiang[J]. China Environmental Monitoring,2009,25(2):44−47.] doi: 10.3969/j.issn.1002-6002.2009.02.012 HUANG B, MIN H, TANG J L, et al. A study of coastal marine microbial communities in Zhejiang[J]. China Environmental Monitoring, 2009, 25（2）: 44−47. doi: 10.3969/j.issn.1002-6002.2009.02.012
[21]	周娜. 硒酵母生长条件优化及其抗氧化活性研究[D]. 武汉:湖北工业大学, 2015. [ZHOU N. Optimization of growth conditions of selenium yeast and its antioxidant activities [D]. Wuhan:Hubei University of Technology, 2015.] ZHOU N. Optimization of growth conditions of selenium yeast and its antioxidant activities [D]. Wuhan: Hubei University of Technology, 2015.
[22]	BELLUT K, MICHEL M, HUTZLER M, et al. Investigation into the potential of Lachancea fermentati strain KBI 12.1 for low alcohol beer brewing[J]. Journal of the American Society of Brewing Chemists,2019,77(3):157−169. doi: 10.1080/03610470.2019.1629227
[23]	BELLUT K, KROGERUS K, ARENDT E K. Lachancea fermentati strains isolated from Kombucha:Fundamental insights, and practical application in low alcohol beer brewing[J]. Frontiers in Microbiology,2020,11:764−785. doi: 10.3389/fmicb.2020.00764
[24]	ISPIRYAN L, CO A. Lachancea fermentati FST 5.1:An alternative to baker’s yeast to produce low FODMAP whole wheat bread[J]. Food and Function,2021,12:11262−11277. doi: 10.1039/D1FO01983J
[25]	LIAO J, WANG C. Factors affecting selenium-enrichment efficiency, metabolic mechanisms and physiological functions of selenium-enriched lactic acid bacteria[J]. Journal of Future Foods,2022,2(4):285−293. doi: 10.1016/j.jfutfo.2022.08.001
[26]	YIN H, FAN G, GU Z. Optimization of culture parameters of selenium-enriched yeast ( Saccharomyces cerevisiae) by response surface methodology (RSM)[J]. LWT- Food Science and Technology,2010,43(4):666−669. doi: 10.1016/j.lwt.2009.11.010
[27]	ULLAH A, SUN B, WANG F, et al. Isolation of selenium-resistant bacteria and advancement under enrichment conditions for selected probiotic Bacillus subtilis (BSN313)[J]. Journal of Food Biochemistry,2020,44(6):1−18.
[28]	杨新. 开阳地区桑葚果园富硒酵母菌的筛选及其特性研究[D]. 贵阳:贵州大学, 2020. [YANG X. Screening and characterization of selenium-enriched yeasts from mulberry orchards in Kaiyang area [D]. Guiyang:Guizhou University, 2020.] YANG X. Screening and characterization of selenium-enriched yeasts from mulberry orchards in Kaiyang area [D]. Guiyang: Guizhou University, 2020.
[29]	万鹰昕, 张静, 张子轩, 等. 一株富硒菌的鉴定及富硒条件优化[J]. 生态学杂志,2021,40(8):2648−2655. [WAN Y X, ZHANG J, ZHANG Z X, et al. Identification of a strain of selenium-enriched bacteria and optimization of selenium enrichment conditions[J]. Journal of Ecology,2021,40(8):2648−2655.] WAN Y X, ZHANG J, ZHANG Z X, et al. Identification of a strain of selenium-enriched bacteria and optimization of selenium enrichment conditions[J]. Journal of Ecology, 2021, 40（8）: 2648−2655.
[30]	WANG T, LOU X, ZHANG G, et al. Improvement of selenium enrichment in Rhodotorula glutinis X-20 through combining process optimization and selenium transport[J]. Bioengineered,2019,10(1):335−344. doi: 10.1080/21655979.2019.1644853
[31]	PUSZTAHELYI T, KOVACS S, POCSI I, et al. Selenite-stress selected mutant strains of probiotic bacteria for Se source production[J]. Journal of Trace Elements in Medicine and Biology,2015,30:96−101. doi: 10.1016/j.jtemb.2014.11.003