Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 66 - 73

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024668

Isolation, screening and identification of selenium-enriched yeast from mulberry orchard of Kaiyang

  • YANG Xin ,
  • CHEN Li ,
  • YANG Shuangquan ,
  • LU Hongmei ,
  • ZHANG Zhizhu ,
  • YANG Hualian ,
  • MENG Yang ,
  • WEI Jianmin
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  • 1(Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550025, China)
    2(School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China)
    3(School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China)
    4(Kaiyang Administration for Market Regulation, Guiyang, Guizhou 550300, China)

Received date: 2020-06-07

  Revised date: 2020-09-01

  Online published: 2021-01-13

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Abstract

In order to obtain yeasts with selenium-enriching ability, we separated and purified some yeasts from mulberry fruit, mulberry leaves and soil in selenium-enriched mulberry orchards in Kaiyang area. Preliminary screening was carried out by selenium-tolerant method and red selenium method, and then selected by the conversion rate of selenium. A selenium-enriched yeast SY2 with high selenium conversion rate was obtained, whose selenium-enriched amount was 2 278.35 μg/g, the biomass was 4.31 g/L, and the selenium conversion rate was 49.11%. After WL nutrient agar culture and molecular biology identification, the strain was identified as Saccharomyces cerevisiae. This will have positive significance for promoting the comprehensive utilization of mulberry resources, diversifying the development of selenium-rich products, and promoting the continuous development of the selenium-rich industry in Kaiyang county.

Key words： mulberry orchard; selenium-rich yeast; separation and screening; molecular biological identification

Cite this article

YANG Xin , CHEN Li , YANG Shuangquan , LU Hongmei , ZHANG Zhizhu , YANG Hualian , MENG Yang , WEI Jianmin . Isolation, screening and identification of selenium-enriched yeast from mulberry orchard of Kaiyang[J]. Food and Fermentation Industries, 2020 , 46(24) : 66 -73 . DOI: 10.13995/j.cnki.11-1802/ts.024668

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