2000•Journal of Yuzhou UniversityRequires access

Converting Inorganic Selenium to Organic Selenium by Beer Yeast

Lan Jiang, Shan Zhenxiu, Yilin Wang

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Abstract

The four factors:kinds of culture medium, Se_adding time, Selenium concentration and Se_adding by concentration gradient, which influence the Se content in Seleniumen riched yeast's autolysate, have been studied and compared. The results show using the method of Se_adding by concentration gradient produced the highest Se content in Selenium-enriched yeast's autolysate, i.e., under the conditions of a total concentration of 15μg/ml,Na 2SeO 3 was added by 1μg/ml,2μg/ml,3μg/ml,4μg/ml,5μg/ml respectively, at the times of 10h,12h,14h,15h,16h, the highest Se production was obtained.

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What this paper is about

The four factors:kinds of culture medium, Se_adding time, Selenium concentration and Se_adding by concentration gradient, which influence the Se content in Seleniumen riched yeast's autolysate, have been studied and compared. The results show using the method of Se_adding by concentration gradient produced the highest Se content in Selenium-enriched yeast's autolysate, i.e., under the conditions of a total concentration of 15μg/ml,Na 2SeO 3 was added by 1μg/ml,2μg/ml,3μg/ml,4μg/ml,5μg/ml respectively, at the times of 10h,12h,14h,15h,16h, the highest Se production was obtained.

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Available abstract

The four factors:kinds of culture medium, Se_adding time, Selenium concentration and Se_adding by concentration gradient, which influence the Se content in Seleniumen riched yeast's autolysate, have been studied and compared. The results show using the method of Se_adding by concentration gradient produced the highest Se content in Selenium-enriched yeast's autolysate, i.e., under the conditions of a total concentration of 15μg/ml,Na 2SeO 3 was added by 1μg/ml,2μg/ml,3μg/ml,4μg/ml,5μg/ml respectively, at the times of 10h,12h,14h,15h,16h, the highest Se production was obtained.

Key concepts: Selenium, Chemistry, Yeast, Concentration gradient, Yeast extract, Chromatography, Food science, Fermentation

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