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72 .   Selenium yeast from spent brewer’s yeast

Authors: Gina Marinescu, Antoneta Stoicescu, Liliana Teodorof

Volume 16, Issue 3;
Pages: 341-345;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551



Abstract:

The work presents the preparation of selenium yeast from spent brewer’s yeast by chemical treatment of yeast biomass with sodium-selenite solution. It was made a comparative study of preparation procedures in different conditions of temperature, time, yeast concentration and selenium solution concentration. The Wickerham culture medium and malt wort were used such as nutritive medium for selenium – enriched Saccharomyces uvarum. Using a culture medium supplemented with 30- 180 µg/ ml sodium–selenite results in total selenium – accumulation in the range of 575- 2400 µg/ ml and organic selenium-accumulation in the range of 530-2100 µg/ ml. The selenium content of yeast was measured by Inductively- Coupled Plasma Mass Spectrometry ( ICPMS method ).

Keywords: selenium brewer’s yeast, trace mineral, malt wort, sodium selenite

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