食品与发酵工业2025，Vol.51Issue(18)：260-268,9.DOI:10.13995/j.cnki.11-1802/ts.041673
富硒酵母发酵工艺优化及抗氧化活性研究
Optimization of fermentation process for selenium-enriched yeast and study on its antioxidant activity
摘要
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-en-richment capability and high biomass from fruit and soil samples.The selected yeast strain was identified through morphological and molec-ular biological methods.The fermentation process was optimized using the response surface methodology(RSM),and the antioxidant ac-tivity 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,i-dentified as Saccharomyces cerevisiae W1,was selected.The optimal selenium-enrichment fermentation conditions were determined as fol-lows: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 con-version 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 en-hance the in vitro antioxidant activity.Moreover,the selenium-enriched yeast exhibited the highest antioxidant activity at 48 hours of fer-mentation.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.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Key words
selenium-rich yeast/strain screening/molecular biological identification/fermentation process/antioxidant activity引用本文复制引用
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):260-268,9.基金项目
安徽省高校自然科学研究重点项目(2022AH051656) （2022AH051656）
省级大学生创新创业训练计划项目(S202310879237) （S202310879237）
