Effects of Selenium on the Growth and Fermentation Properties of Se-Enriched Bacillus SubtilisJ-2

文献类型: 外文期刊

第一作者: Wu, Shan

作者: Wu, Shan;Zhou, Na;Li, Dongsheng;He, Sai;Chen, Yang;Bai, Ye;Wang, Chao;Zhou, Mingquan;He, Jianjun

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期刊名称:JOURNAL OF FOOD BIOCHEMISTRY ( 影响因子:2.72; 五年影响因子:2.543 )

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收录情况: SCI

摘要: This paper describes the effect of sodium selenite on the growth and fermentation properties of Bacillus subtilisJ-2 (BSJ-2) which was isolated from the water of Chinese fermented pickles. The results of the optimum Se-added conditions are as follows: addition concentration 45g/mL, addition time 4h and inoculation quantity 2%. At this site, the Se conversion ratio was 73.83.4%. With the increasing of selenium concentration, the alkaline protease activity has a slight increase at the optimum growth conditions, while the variation of the neutral protease activity had no significant difference among the five samples in the 1,000-1,100g/mL range. Added selenium had a positive impact on the antimicrobial ability of strains.

分类号: TS2

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