食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 260 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041673

研究报告

富硒酵母发酵工艺优化及抗氧化活性研究

  • 王松旭 ,
  • 魏红梅 ,
  • 汪燕 ,
  • 虞富龙 ,
  • 翟立公 ,
  • 杨剑婷 ,
  • 魏照辉
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  • (安徽科技学院 食品科学与工程学院,安徽 滁州,233100)
第一作者:硕士研究生(魏照辉助理研究员为通信作者,E-mail:weizhaohui109@163.com)

收稿日期: 2024-11-23

  修回日期: 2025-01-24

  网络出版日期: 2025-10-16

基金资助

安徽省高校自然科学研究重点项目(2022AH051656);省级大学生创新创业训练计划项目(S202310879237)

收起

Optimization of fermentation process for selenium-enriched yeast and study on its antioxidant activity

  • WANG Songxu ,
  • WEI Hongmei ,
  • WANG Yan ,
  • YU Fulong ,
  • ZHAI Ligong ,
  • YANG Jianting ,
  • WEI Zhaohui
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  • (College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 233100, China)

Received date: 2024-11-23

  Revised date: 2025-01-24

  Online published: 2025-10-16

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摘要

为了获得适用于工业化生产的富硒酵母,采用红硒法、耐硒法初筛、摇瓶发酵复筛等方法从果蔬及土壤样品中分离并筛选出富硒能力强、生物量高的酵母菌株,通过形态学和分子生物学对其进行菌种鉴定,运用响应面法优化富硒酵母发酵工艺,并以DPPH、羟自由基及超氧阴离子自由基清除能力综合评价富硒酵母抗氧化活性能力。最终筛选出1株富硒能力强、生物量高的酿酒酵母W1,最优富硒发酵工艺为糖蜜浓度20.60 °Bx,硫酸铵添加量2.82 g/L,发酵时间48.56 h,最终富硒酵母的硒含量为2 196.81 μg/g,生物量9.60 g/L,硒转化率52.72%。通过探究不同处理方式及不同发酵时间对富硒酵母抗氧化活性的影响发现,超声波协同酶解法是提高富硒酵母体外抗氧化活性的最佳处理方法,而富硒酵母在发酵至48 h时抗氧化活性最高。结果表明,W1富硒酵母对无机硒的转化能力较强,具有显著抗氧化活性,具有开发为富硒食品添加剂及天然抗氧化剂的潜力。

关键词： 富硒酵母; 菌种筛选; 分子生物学鉴定; 发酵工艺; 抗氧化活性

本文引用格式

王松旭 , 魏红梅 , 汪燕 , 虞富龙 , 翟立公 , 杨剑婷 , 魏照辉 . 富硒酵母发酵工艺优化及抗氧化活性研究[J]. 食品与发酵工业, 2025 , 51(18) : 260 -268 . DOI: 10.13995/j.cnki.11-1802/ts.041673

Abstract

To develop selenium-enriched yeast suitable for industrial production, methods such as red selenium screening, selenium tolerance screening, and shake-flask fermentation re-screening were employed to isolate and select yeast strains with strong selenium-enrichment capability and high biomass from fruit and soil samples.The selected yeast strain was identified through morphological and molecular biological methods.The fermentation process was optimized using the response surface methodology (RSM), and the antioxidant activity of the selenium-enriched yeast was comprehensively evaluated based on its scavenging abilities against DPPH free radicals, hydroxyl radicals, and superoxide radicals.As a result, one strain of selenium-enriched yeast with high selenium-enrichment ability and biomass, identified as Saccharomyces cerevisiae W1, was selected.The optimal selenium-enrichment fermentation conditions were determined as follows:molasses concentration of 20.60 °Bx, ammonium sulfate addition of 2.82 g/L, and fermentation duration of 48.56 h.Under these conditions, the selenium content of the selenium-enriched yeast reached 2 196.81 μg/g, with a biomass of 9.60 g/L and a selenium conversion rate of 52.72%.Further investigation into the effects of different processing methods and fermentation durations on the antioxidant activity of selenium-enriched yeast revealed that the ultrasound-assisted enzymatic hydrolysis method was the most effective approach to enhance the in vitro antioxidant activity.Moreover, the selenium-enriched yeast exhibited the highest antioxidant activity at 48 hours of fermentation.The results indicated that the Saccharomyces cerevisiae W1 strain demonstrated a strong ability to convert inorganic selenium and exhibited significant antioxidant activity.These findings indicate its potential for development as a selenium-enriched food additive and a natural antioxidant.

Key words： selenium-rich yeast; strain screening; molecular biological identification; fermentation process; antioxidant activity

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