Yeasts．Riched selenium

Yeasts．Riched selenium - Names and Identifiers

Name	Yeasts．Riched selenium
Synonyms	selenoyeast Se-enriched yeast Yeasts．Riched selenium

Yeasts．Riched selenium - Physico-chemical Properties

Storage Condition	Room Temprature
Physical and Chemical Properties	Chemical properties light yellow powder. Generally, it contains 300 mg/kg of selenium, up to 1000 mg/kg (there are also high selenium yeast with selenium content of 1200 μg/g), in which the organic selenium content is above 95%, and the combination of protein (cystine) accounts for about 83% of the total organic selenium content. It also contains protein 55.8%, vitamin B1 3.2 mg/kg and vitamin B2 33.2 mg/kg. The RDA value of selenium for human body is 50~200 μg.
Use	Use selenium nutritional supplement. As a food fortifier. China's provisions can be used for drinking liquid, the use of 0.03mg/Ml; In the granule, tablet capsule usage is 0.02mg/granule, tablet capsule.

Yeasts．Riched selenium - Uses and synthesis methods

introduction

Selenium-enriched yeast is made by fermenting yeast with low-dose selenium, and then disinfecting the yeast solution by pasteurization and drying it. During the production process, trace elements interact with yeast cells, and mild processing and conditions prevent the loss of essential trace elements, vitamins and other micronutrients. Yeast is actually used as a biological carrier to make trace elements better absorbed and utilized by the human body. Selenium-enriched yeast is to add selenium to the yeast medium to replace part of the sulfur. During the growth of the yeast, the yeast absorbs selenium into the bacteria as part of its protein, mainly using sulfur-containing amino acid analogs such as methionine Selenium, or cystine Selenium becomes the structure of the protein.

production method

1. using starch hydrolyzed sugar and molasses as raw materials, adding appropriate amount of sodium selenite, fermented by brewer's yeast, and then centrifuged, washed with water, autolysis and drying to obtain the finished product.

2. add 4 times the weight of water with dry malt, saccharify at 55~60 ℃ for 3~4h, filter, boil, cool and clarify to obtain 12~13 ° BX wort. Add aseptically treated sodium selenite 10% solution to make the selenium content in wort reach 5 mg/kg. Saccharomyces cerevisiae were fed into, aerated and cultured at 30 ℃ for 30~35h. When the pH value dropped to 4.2~4.5, yeast was separated by centrifugation, washed repeatedly with 55~60 ℃ water, dried and crushed.

Last Update：2024-04-09 21:22:08