Research articles
ScienceAsia 52 (2026): 1-9 |doi:
10.2306/scienceasia1513-1874.2026.046
Characterization and evaluation of antioxidant and antifungal
properties of a selenium-enriched lactic acid bacteria
Shize Liua,b,c, Lingru Fenga,b,c, Zijian Jianga,b,c, Siqi Huanga,b,c, Yanfen Zhenga,b,c, Jichang Yangd,*, Huilin Yanga,b,c,*
ABSTRACT: This study developed an environmentally friendly, selenium-enriched lactic acid bacteria (Se-LAB)
preparation using Lactobacillus delbrueckii subsp. bulgaricus GIM1.155 to address selenium deficiency, oxidative stressrelated diseases, and food safety. Optimal conditions (pH 6, 37 ?C, 30 h, 3% (v/v) inoculation, 8 ?g/ml ion
concentration) achieved a 21.83?0.69% inorganic selenium conversion rate. Selenium nanoparticles were 40?110 nm
intracellularly and 100?340 nm extracellularly. The selenium-enriched L. delbrueckii subsp. bulgaricus GIM1.155 (SeLBG) showed enhanced antioxidant properties and significant antifungal activity against Aspergillus flavus at 17 ?g/ml,
comparable to nystatin. This suggests its potential as a natural preservative, enhancing selenium bioavailability,
antioxidant properties, and antifungal activity.
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| a |
College of Environment & Ecology, Hunan Agricultural University, Changsha, Hunan 410128 China |
| b |
Team of High Value Utilization of Crop Ecology, Yuelushan Laboratory, Changsha, Hunan 410128 China |
| c |
Hunan Provincial Key Laboratory of Rural Ecosystem Health in Dongting Lake Area, Changsha 410128 China |
| d |
Hunan Engineering Research Center of Internet-Chinese and Western Medicine Collaboration-Health Service,
Hunan University of Medicine, Huaihua, Hunan 418000 China |
* Corresponding author, E-mail: yangjc1969@126.com, yanghuilin@hunau.edu.cn
Received 22 Oct 2025, Accepted 13 Apr 2026
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