FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 179-183.doi: 10.7506/spkx1002-6630-20190221-129

• Bioengineering • Previous Articles     Next Articles

Salt Stress Enhanced Selenium Enrichment in Lactobacillus rhamnosus

XU Ying, WU Shufang, YANG Fulian, YU Haixia, HE Jiaxuan   

  1. (School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China)
  • Online:2020-03-25 Published:2020-03-23

Abstract: Lactobacillus rhamnosus (ATCC 53103) was cultured 37 ℃ in an MRS medium containing 1 mL of 6% NaCl per 15 mL and 10 μg/mL sodium selenite at pH 6.4. The selenium content of the dried biomass was determined to be up to 452.43 μg/g by inductively coupled plasma-atomic emission spectrometry and the selenium enrichment efficiency was calculated as 43.33%. Compared with the unstressed control group, the selenium content and selenium enrichment efficiency were improved by 122.72 μg/g and 13.17%, respectively. Black microparticles were observed both inside and outside the selenium-enriched L. rhamnosus cells by transmission electron microscopy, which was proved to be elemental selenium by energy dispersive X-ray spectroscopy (EDAX). The selenium content increased after salt stress, which further proved that salt stress promoted the selenium enrichment of L. rhamnosus.

Key words: Lactobacillus rhamnosus, selenium, biotransformation, salt stress

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