Cited by 23Selenium in Biological SystemsProbiotics and Fermented FoodsEnzyme Production and Characterization

Isolation of selenium‐resistant bacteria and advancement under enrichment conditions for selected probiotic Bacillus subtilis (BSN313)

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Ullah, Asad, Sun, Bo, Wang, Fenghuan, Yin, Xian, Xu, Baocai, Ali, Nawazish, Mirani, Zulfiqar Ali, Mehmood, Arshad +1 more·2020·Journal of Food Biochemistry

Abstract

The main aim of this work was to screen, isolate, and identify a probiotic selenium (Se)-resistant strain of Bacillus subtilis, using the 16S rDNA sequencing approach and subsequently optimize conditions. Initially, conditions were enhanced in two univariate optimization environments: shakings flask and a bioreactor. After solving optimization for selected variables, conditions were further optimized using orthogonal array testing. The results were further evaluated by the analysis of variance, in support of Se enrichment. In a bioreactor, based on R and F values, the order of effect of selected conditions on Se enrichment was stirring speed > initial pH > temperature > Se addition time. The stirring speed of the bioreactor was most significant, due to the suspension of reduced Se, as it formed. After absolute optimization, strain BSN313 was able to enrich Se up to 2,123 µg/g of dry weight, which is 7.58 times greater than the baseline Se-resistance. PRACTICAL APPLICATIONS: Systematic studies of selenium enrichment conditions will facilitate the successful development of an organic selenium source and the safe use of Bacillus subtilis strain (BSN313) as a food supplement. Selenium-enriched probiotic bacteria are reported to provide many health benefits to the host, due to antipathogenic, antioxidative, anticarcinogenic, antimutagenic, and anti-inflammatory activities.

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Crossref · 10.1111/jfbc.13227

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  • Ullah et al. [43] showed that soya peptone and glucose at 1% w/v in the medium improved cell growth of a probiotic strain of B. subtilis, and that higher concentrations of soya peptone caused a decline in cell growth.

    “a study by Ullah et al. [43] showed that soya peptone and glucose at 1% w/v in the medium resulted in improved cell growth of a probiotic strain of B. subtilis and in contrast to the present study, higher concentrations of soya peptone caused a decline in cell growth.”

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Authors
Ullah, A., Sun, B., Wang, F., Yin, X., Xu, B., Ali, N., Mirani, Z. A., Mehmood, A., & Naveed, M.
Affiliations
  • Pakistan Council of Scientific & Industrial Research (PK)
  • Beijing Technology and Business University (CN)
Corresponding author
  • Wang, Fenghuan
  • Xu, Baocai
Venue
Journal of Food Biochemistry
Publisher
Wiley
Published
2020-04-13
Volume
44
Issue
6
Pages
e13227-e13227
ISSN
  • 0145-8884 (ISSN-L)
  • 1745-4514
OpenAlex
W3015612755
Cited by
23
References
0
Citations by year
2026: 2 · 2025: 5 · 2024: 5 · 2023: 5 · 2022: 3 · 2021: 1 · 2020: 2
FWCI
1.74
Type
journal article
Language
en
Open access
Locations
  • Journal of Food Biochemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
National Natural Science Foundation of China (21808005)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Selenium in Biological Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Keywords
selenium resistance, Bacillus subtilis, probiotic bacteria, selenium enrichment, bioreactor optimization, stirring speed, 16S rRNA identification, dietary supplements, antioxidant activity
MeSH terms
Antioxidants, Bacillus subtilis, Selenium, Dietary Supplements, Probiotics

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