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Effects of Selenium on the Growth and Fermentation Properties of S e‐Enriched B acillus Subtilis J ‐2
Author(s) -
Wu Shan,
Zhou Na,
Li Dongsheng,
He Sai,
Chen Yang,
Bai Ye,
Zhou Mingquan,
He Jianjun,
Wang Chao
Publication year - 2016
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12184
Subject(s) - bacillus subtilis , selenium , food science , fermentation , protease , preservative , chemistry , functional food , antimicrobial , food industry , biology , biochemistry , bacteria , enzyme , organic chemistry , genetics
This paper describes the effect of sodium selenite on the growth and fermentation properties of B acillus subtilis J ‐2 ( BSJ ‐2) which was isolated from the water of C hinese fermented pickles. The results of the optimum S e‐added conditions are as follows: addition concentration 45 μg/mL, addition time 4 h and inoculation quantity 2%. At this site, the S e conversion ratio was 73.8 ± 3.4%. 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 1,000–1,100 μg/mL range. Added selenium had a positive impact on the antimicrobial ability of strains. Practical Applications The increasing popularity of S e‐enriched microorganism among food preservatives and food fermentation was well concerned about in the recent years. The present study has demonstrated that B acillus subtilis has a suitable S e‐enriched condition and can enhance the growth and protease activities applied in food fermentation which can promote efficiency and cost savings. Health‐promoting effect is shown through the relatively high conversion on S e‐enriched B acillus subtilis J ‐2. It is expected that S e‐enriched B . subtilis J ‐2 could be applied in food industries as an antiseptic agent to improve the antimicrobial ability. Our previous studies demonstrated that S e‐enriched B . subtilis can be applied as a safe and healthy potential dietary resource of nontoxic selenium to food fermentation and effective functional substance in food and medical industry.