Optimized culture of yak-derived selenium-rich Lactobacillus rhamnosus

doi:10.14088/j.cnki.issn0439-8114.2022.24.012

HUBEI AGRICULTURAL SCIENCES ›› 2022, Vol. 61 ›› Issue (24): 53-55.doi: 10.14088/j.cnki.issn0439-8114.2022.24.012

• Resource & Environment • Previous Articles Next Articles

Optimized culture of yak-derived selenium-rich Lactobacillus rhamnosus

SUN Jian-chun¹, WU Zheng-wang², ZOU Yu-ting¹, SHI Bin³, WU Qing-xia⁴, DONG Hai-long⁴, TIAN Fa-yi⁴

1. Quality and Safety Inspection and Testing Center for Agricultural and Animal Products of Tibet Autonomous Region, Lhasa 850013,China;
2. Quxian County Animal Disease Prevention and Control Center, Dazhou 635200, Sichuan,China;
3. Animal Husbandry and Veterinary Research Institute, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850004,China;
4. Tibet Agricultural and Animal Husbandry University, Linzhi 860000, Tibet,China

Received:2022-03-25 Online:2022-12-25 Published:2023-01-18

Abstract

Abstract: In order to produce Lactobacillus rhamnosus of yak origin with high selenium content, a culture protocol was designed using the liquid medium containing different concentrations of sodium selenite, different incubation temperatures and different selenium addition times. The results showed that the best culture conditions were the incubation temperature of 38 ℃, sodium selenite concentration of 12 μg/mL, selenium addition time of the 6th h, and 24 h incubation, the conversion rate was 50.34% and the selenium enrichment was up to 5 658.256 μg/g. This study provided a better basis for the production of selenium-enriched lactic acid bacteria products.

Key words: Lactobacillus rhamnosus, selenium enrichment, yak source

CLC Number:

S854-04

SUN Jian-chun, WU Zheng-wang, ZOU Yu-ting, SHI Bin, WU Qing-xia, DONG Hai-long, TIAN Fa-yi. Optimized culture of yak-derived selenium-rich Lactobacillus rhamnosus[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(24): 53-55.

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Optimized culture of yak-derived selenium-rich Lactobacillus rhamnosus

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