Effects of Selenium on the Growth and Fermentation Properties of Se-Enriched Bacillus SubtilisJ-2
文献类型： 外文期刊
作者： Wu, Shan 1 ; Zhou, Na 1 ; Li, Dongsheng 1 ; He, Sai 1 ; Chen, Yang 1 ; Bai, Ye 2 ; Zhou, Mingquan; He, Jianjun; Wang, 1 ;
作者机构： 1.Hubei Univ Technol, Hubei Collaborat Innovat Ctr Ind Fermentat, Res Ctr Food Fermentat Engn & Technol Hubei, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Peoples R China
2.Hubei Univ Technol, Hubei Collaborat Innovat Ctr Ind Fermentat, Res Ctr Food Fermentat Engn & Technol Hubei, Key Lab Fermentat Engn,Minist Educ,
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.
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