为了进一步研究微生物富硒的能力,得到富硒能力较强的啤酒酵母,以啤酒酵母WX-01为出发菌,通过高浓度亚硒酸钠初筛,再经过常压室温等离子体(atmospheric and room temperature plasma,ARTP)诱变处理以及亚硒酸钠抗性平板筛选,观察菌株的生长状况结合对其生物量与硒含量的测定,选育出一株富硒优势啤酒酵母。通过培养条件为添加质量浓度35 mg/L,加硒时间8 h,培养时间36 h,得到的酵母WX-1的生物量提高到(5 192±36) mg/L,较原始菌株WX-01提高了201%,硒含量达到(1 475±33) μg/g,较原始菌株提高了330%,其有机硒产量和转化率分别为7 658 μg/L和97.1%。扫描电镜分析酵母菌富集后表面有少量单质硒析出。另外红外光谱在特定区域出现不同强度的吸收峰表明酵母细胞参与了硒蛋白的合成。
Selenium-rich foods have become one of the hot spots of functional food research.To study the ability of microorganisms to enrich selenium and get a strain with a strong selenium enrichment capacity, a strain of brewer′s yeast WX-01 was used as the initial strain, through a high concentration of sodium selenite primary screening, followed by atmospheric and room temperature plasma (ARTP) mutagenesis treatment and sodium selenite resistance plate screening.A strain of selenium-rich superior brewer′s yeast was selected by observing the growth condition and the determination of its biomass and selenium content.By analyzing the cultivation conditions, at a selenium concentration of 35 mg/L, selenium supplementation for 8 hours, and a cultivation time of 36 hours, the biomass of the yeast WX-1 was increased to (5 192±36) mg/L, an increase of 201% compared to the original strain WX-01, and the selenium content reached (1 475±33) μg/g, an increase of 330% compared to the original strain, with an organic selenium yield and conversion rate of 7 658 μg/L and 97.1%, respectively.A little singlet selenium precipitated on the surface of the yeast after enrichment by scanning electron microscope analysis.In addition, studies by infrared spectroscopy showed that yeast cells are involved in the synthesis of selenoproteins.
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