ABSTRACT
Selenium (Se) is an essential trace element for the human body (Thomson 2004). However, the distribution of Se is uneven, and over two-thirds of the world is low in Se (El-Ramady et al. 2014). People can supplement Se by eating Se-enriched foods. Compared with inorganic Se, Se-enriched yeast has better bioactivity and bioavailability (Zeng et al. 2011,Alzate et al. 2010). In this study, Se-enriched yeast was evaluated, and a fermentation system was established and optimized to increase the yield of Se-enriched yeast. This work will be a foundation for the industrial production of Se-enriched yeast.
