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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