Abstract

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Title:: Selective Breeding and Optimization of Selenium-enriched Yeast for Production of Wine From Citrus Fruit

Author(s):: HE Caimei1; WU Guirong1; JIANG Yingjun1; GONG Fuming2; (1.Department of Food and Bio-engineering,Hezhou University,Hezhou,Guangxi 542899;2.Department of Clinical Medicine,Dehong Vocational College,Mangshi,Yunnan 678400)

Keywords:: citrus fruit wine; selenium-enriched yeast; selective breeding; optimization of fermentation conditions

Abstract:: A high selenium-enriched yeast B1 was isolated from the naturally-fermented orange juice by ultraviolet mutagenesis and screening on sodium selenite resistant plate,combining with the selenium concentration and sensory test.And the fermentation conditions of selenium-enriched yeast B1 were optimized by single factor analysis.The results showed that the yeast B1 showed optimal selenium-enriched concentration at 75 μg·mL-1,under this optimal selenium concentration,the optimal fermented conditions for high selenium enrichment was 3 days at 32 ℃ with pH 4.4,when inoculation amount was 5% in a shaker（250 mL）containing 80% citrus juice.The total selenium content was up to 4 756.76 μg·L-1,and the biomass of yeast B1 could be as high as 2.57 g·L-1 after the optimization.