摘要
以硒酸精氨酸(ASe)为有机硒源培养富硒酵母,并添加维生素E(VE)观察其对富硒的协同作用。分别以不同添加量和时间在培养基中添加ASe,在添加硒浓度为120mg/L时补加不同浓度维生素E,用称重法测定生长曲线,原子荧光光度计测硒含量。结果可见与二氧化硒(SeO2)相比,添加ASe对酵母生长没有抑制作用,培养酵母4h后添加120mg/L硒,8h收获,酵母硒含量达到87.0051μg/g干酵母。维生素E能促进酵母生长,但对硒含量无明显影响。因此ASe能被酿酒酵母富集。
Objective: to investigate the coordinated effect of vitamin E(VE) on the selenium enrichment of a rich selenium yeast using selenoarginine as the organic selenium resource. Methods: Selenoarginine was added into the medium at different concentration and in different fermentation time and Vitamin E was also added with different concentration into the medium containing 120 mg/L selenium. Weighing method and atomy fluorescent photometer were accepted to determine the growth curve and selenium content, respectively. Results: Unlike with SeO2, selenoarginine had little inhibition effect on the growth of the yeast. Selenoarginine (120 mg/L) was added after 4 hour-fermentation of yeast and the selenium content could reach 8%0055 μg/g dry yeast after fermentated for 8 hours. It was also found that VE stimulated the growth of the yeast, but had little effect on the enrichment of selenium.
出处
《现代食品科技》
EI
CAS
2007年第8期1-4,共4页
Modern Food Science and Technology
关键词
硒酸精氨酸
维生素E
酿酒酵母
Selenoarginine
Vitamin E
Sacharomyces cerevisia