Comparative Study of Selenium-Enriched Conditions from Ganoderma lucidum and Yeasts
International Journal of Nutrition and Food Sciences
Volume 5, Issue 2, March 2016, Pages: 124-128
Received: Jan. 17, 2016; Accepted: Jan. 28, 2016; Published: Mar. 22, 2016
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Authors
Liu Pei-Li, Department of Chemical and Materials Engineering, Hefei University, Hefei, Anhui, China
Wang Da-Yan, Anhui Star New Materials Technology Co., Ltd., Hefei, Anhui, China
Hao Yong-Chun, Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui, China
Huang Shu-Ming, Department of Biological and Environmental Engineering, Hefei University, Hefei, Anhui, China
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Abstract
This paper compared the conditions of selenium-enriched from Ganoderma lucidum and yeasts. The optimal conditions for shake flask were carried out by a single factor test and orthogonal test L9(34), giving a comparative study on the ability of biotransformation of inorganic selenium between Ganoderma lucidum and yeasts. The orthogonal experimental results showed that the optimal conditions for shake flask growth of Ganoderma lucidum were as bellow: culture medium final concentration of Na2SeO3 (Se4+) was 20mg/L, 15% inoculum, incubation time 42h, medium volume 60ml/250ml. The total content of selenium in fermentation of G. lucidum was 1540.34±19.21µg/g, and the growth capacity of mycelium of G. lucidum was 51.56±0.065g/L, respectively. The optimal conditions for shake flask cell growth of yeasts were as bellow: culture medium final concentration of Na2SeO3 (Se4+) was 25mg/L, 10% inoculum, incubation time 48h, medium volume 50ml/250ml. The total content of selenium in fermentation of yeasts was 2454.86±29.82µg/g, and the growth capacity of cell of yeasts was 6.44±0.023g/L, respectively.
Keywords
Ganoderma lucidum (Fr.) Karst, Saccharomyces Cerevisiae, Selenium-Enriched, Single-Factor Test, Orthogonal Experiment
To cite this article
Liu Pei-Li, Wang Da-Yan, Hao Yong-Chun, Huang Shu-Ming, Comparative Study of Selenium-Enriched Conditions from Ganoderma lucidum and Yeasts, International Journal of Nutrition and Food Sciences. Vol. 5, No. 2, 2016, pp. 124-128. doi: 10.11648/j.ijnfs.20160502.15
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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