Phytobacterium plantarum, selenium-rich lactic acid bacteria and application thereof in preparation of selenium-rich food

Abstract

The embodiment of the invention discloses plant lactobacillus, selenium-enriched lactic acid bacteria and application of the plant lactobacillus and the selenium-enriched lactic acid bacteria in preparation of selenium-enriched food, the plant lactobacillus is inoculated into a sodium selenite solution, and the selenium-enriched lactic acid bacteria are obtained through culture. Adding the selenium-rich lactic acid bacteria into the pickled bamboo shoot brine containing the pickled bamboo shoots, and fermenting to obtain the selenium-rich fermented pickled bamboo shoots. The plant lactobacillus with high selenium conversion rate is obtained, the prepared selenium-enriched lactic acid bacteria have wide application, the selenium-enriched lactic acid bacteria can be applied to preparation of selenium-enriched food, the selenium content in the food is greatly increased, for example, the physicochemical properties of the selenium-enriched fermented pickled bamboo shoots prepared in the invention are improved compared with those of traditional pickled bamboo shoots, and the selenium-enriched fermented pickled bamboo shoots have good market prospects. Good oxidation resistance is realized.

Description

Technical Field

[0001] The invention relates to the technical field of biological food, and in particular to a plant lactobacillus, selenium-enriched lactic acid bacteria and applications in preparing selenium-enriched food. Background Art

[0002] Selenium (Se) is one of the essential trace elements for the human body and is crucial for many physiological activities such as physical health, metabolism and immune regulation. In nature, selenium mainly exists in an inorganic state, which is highly toxic, has low biological activity, and is difficult to be absorbed and utilized by the human body. This problem can be solved by converting inorganic selenium into organic selenium through physical and chemical methods. However, most physical and chemical production methods are complicated and costly, and there is still a long way to go before large-scale use. In addition, selenium is unevenly distributed in nature, resulting in geographical differences in its availability, so there is a major nutritional challenge of endemic selenium deficiency around the world. This deficiency can have serious consequences and lead to the development of diseases such as cirrhosis of the liver, Keshan disease, type 2 diabetes and cancer. Adequate supplementation of this element can alleviate or even prevent these diseases.

[0003] Lactic acid bacteria (LAB) has a long history as a generally recognized safe (GRAS) edible fungus with natural probiotic activity, and is more conducive to the promotion and application in food fields such as selenium-enriched fermented milk, vegetables, and fruit and vegetable juice. It usually provides a good taste and delicious food experience. At the same time, as a probiotic in fermented foods, it is suitable for all ages. From the perspective of human nutrition and physical health, lactic acid bacteria are also expected to be used as a carrier for selenium enrichment, and ultimately promote human health by supplementing selenium and probiotics. In recent years, the use of microorganisms to enrich selenium is one of the most promising technologies in the emerging selenium industry. This biological enrichment method uses inorganic selenium as a raw material to produce other forms of selenium with high nutrition and low toxicity to meet the needs of the public, especially those in selenium-deficient areas, and has significant economic benefits and development prospects. However, there are currently large differences in selenium enrichment between different strains, there are fewer excellent selenium-enriched lactic acid bacteria strains, and the types of selenium enrichment are unclear. Therefore, it is urgent to find an excellent selenium-enriched lactic acid bacteria with selenium conversion ability. Summary of the invention

[0004] The purpose of the present invention is to overcome the defects of the prior art and provide a plant lactobacillus having excellent selenium conversion ability.

[0005] To achieve the above object, the present invention adopts the following technical solutions:

[0006] A plant lactobacillus, characterized in that it is classified and named Lactiplantibacillus plantarum, the strain number is CXG-4, and it has been deposited in the General Microbiology Center (CGMCC) of the China Microbiological Culture Collection Administration on October 12, 2023, and the deposit address is the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.28619.

[0007] The present invention also provides a method for preparing selenium-enriched lactic acid bacteria, comprising:

[0008] The plant lactobacillus as described above is inoculated into a sodium selenite solution to culture the selenium-rich lactic acid bacteria.

[0009] Preferably, the concentration of the sodium selenite solution is 2-18 μg / mL, the inoculation amount of the Lactobacillus plantarum is 1-7% (v / v), and the culture time is 12-60 hours.

[0010] Preferably, the concentration of the sodium selenite solution is 16 μg / mL, the inoculation amount of the Lactobacillus plantarum is 6% (v / v), and the culture time is 24 hours.

[0011] The present invention also provides selenium-enriched lactic acid bacteria prepared by the above-mentioned preparation method.

[0012] The present invention also provides a use of the selenium-enriched lactic acid bacteria as described above in preparing selenium-enriched food.

[0013] The present invention also provides a method for preparing selenium-enriched fermented pickled bamboo shoots, comprising:

[0014] The selenium-rich lactic acid bacteria are added into pickled bamboo shoots brine containing pickled bamboo shoots, and fermented to obtain the selenium-rich fermented pickled bamboo shoots.

[0015] Preferably, the preparation of the pickled bamboo shoots comprises: mixing fresh bamboo shoots with 6% edible salt solution at a material ratio of 1:2, and the volume ratio of the selenium-rich lactic acid bacteria to the pickled bamboo shoot brine is 1:10.

[0016] Preferably, after the selenium-rich lactic acid bacteria are added to the pickled bamboo shoots brine containing pickled bamboo shoots, 10% edible salt solution is used to seal and ferment.

[0017] The present invention also provides selenium-enriched fermented pickled bamboo shoots prepared by the above-mentioned preparation method.

[0018] The beneficial effects of the present invention compared with the prior art are:

[0019] (1) The present invention solves the problems of high cost, low yield and possible generation of harmful byproducts of organic selenium and nano-selenium produced by physical and chemical methods. It is characterized and identified that plant lactobacillus CXG-4 can produce nano-selenium and organic selenium. Its selenium content is increased to 1873.54ug / g through orthogonal optimization experiments, and the selenium conversion rate is increased to 74.39±1.62%. The diameter of nano-selenium particles is between 35-240nm, protein-bound selenium accounts for 65.44±4.96% of organic selenium, and the only selenium form produced is SeCys. Therefore, a plant lactobacillus with high selenium conversion rate is obtained, and selenium-enriched lactic acid bacteria can be prepared, which has a wide range of applications, such as selenium-enriched lactic acid bacteria can be used in the preparation of selenium-enriched food, greatly improving the selenium content in food.

[0020] (2) The selenium-enriched pickled bamboo shoots prepared by using the selenium-enriched plant lactobacillus CXG-4 have good antioxidant capacity and significantly improve the main indicators of the pickled bamboo shoots, such as organic acid and TA. By using the method provided by the present invention, the selenium conversion rate of plant lactobacillus is greatly improved, and other forms of selenium with high nutrition and low toxicity are produced to meet the needs. The selenium-enriched pickled bamboo shoots are applied, and ultimately human health is promoted by supplementing selenium and probiotics. The method is green and safe, and has broad prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying any creative work.

[0022] Figure 1 The performance of lactic acid bacteria in Example 1 in a medium containing sodium selenite; wherein A: blank group; B: experimental group.

[0023] Figure 2 This is the phylogenetic tree of the lactic acid bacteria in Example 1.

[0024] Figure 3 This is a single factor experiment diagram in Example 1; wherein, A: sodium selenite concentration; B: inoculation amount; C: culture time; D: selenium conversion rate.

[0025] Figure 4 These are electron microscope images of Lactobacillus plantarum CXG-4 in Example 1; wherein A: SEM blank group; B: SEM experimental group; C: TEM blank group; and D: TEM experimental group.

[0026] Figure 5 It is the type of selenium in the selenium-enriched plant lactobacillus CXG-4 in Example 1.

[0027] Figure 6This is a diagram showing changes in basic physical and chemical properties in Example 2; wherein A: pH; B: TA; C: nitrite content; and D: growth amount.

[0028] Figure 7 The texture comparison of different fermentation methods and fermentation days in Example 2; A: fermentation for 1 day; B: fermentation for 2 days; C: fermentation for 4 days; D: fermentation for 6 days.

[0029] Figure 8 The texture comparison of the same fermentation method groups at different fermentation days in Example 2; wherein, A: blank group; B: inoculated group; C: selenium-enriched group.

[0030] Fig. 9 The selenium content of the selenium-enriched fermented bamboo shoots at different days in Example 2.

[0031] Fig.10 Comparison of antioxidant activity of mature pickled bamboo shoots in Example 2; wherein, A: FRAP; B: ABTS; C: DPPH. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example 1

[0034] This embodiment is a method for screening and optimizing a selenium-enriched lactic acid bacteria, and the detailed steps are as follows:

[0035] (1) The lactic acid bacteria were activated to the second generation and inoculated into an MRS tube containing 10 μg / mL sodium selenite at a 2% inoculum. The cells were cultured at 37°C for 24 h and the OD values ​​were calculated. 600 Filter by value;

[0036] (2) The strain was diluted and spread on MRS agar containing 10 μg / mL sodium selenite and cultured at 37°C for 48 h to observe its colony phenotype.

[0037] (3) The culture in (1) was centrifuged at 7000 × g for 10 min at 4°C, the supernatant was discarded, and the culture was washed three times with PBS (0.01 M, pH = 7.4);

[0038] (4) The washed precipitate was dried in a vacuum freeze dryer for 48 h, weighed, and tested for selenium content.

[0039] (5) Single factor experiment: Prepare a series of liquid culture media containing sodium selenite with gradient concentrations, the concentrations are: 2μg / mL, 4μg / mL, 6μg / mL, 8μg / mL, 10μg / mL, 12μg / mL, 14μg / mL, 16μg / mL, 18μg / mL; inoculate the plant lactobacillus strain CXG-4 into liquid culture media containing different concentrations of sodium selenite at 1, 2, 3, 4, 5, 6, 7 (v / v) and culture for 12, 24, 36, 48, 60h, respectively. Repeat the above steps to detect selenium content. (Among them, the plant lactobacillus strain with the strain number CXG-4 is classified and named Lactiplantibacillus plantarum, with the strain number CXG-4. It has been deposited in the General Microbiology Center (CGMCC) of the China Microbiological Culture Collection Administration on October 12, 2023. The deposit address is the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No. 28619.)

[0040] (5) Based on the above single factor experimental results, an orthogonal optimization experiment was performed and the above steps were repeated to detect the selenium content.

[0041] (6) Characterization of selenium-enriched lactic acid bacteria: An appropriate amount of selenium-enriched freeze-dried culture was weighed and characterized, and freeze-dried lactic acid bacteria powder without the addition of sodium selenite was prepared at the same time.

[0042] (7) Separate the selenium-containing components of the lactic acid bacteria, freeze-dry and weigh them, and then test the selenium content.

[0043] Screening and characterization of the above lactic acid bacteria

[0044] 1. Screening and identification of lactic acid bacteria

[0045] Growth of lactic acid bacteria CXG-4 Figure 1 As shown in the figure, it is a typical red color compared with the blank group, indicating that it has good selenium conversion ability. And CXG-4 was identified as Lactobacillus plantarum by 16sRNA, and the evolutionary tree is as follows Figure 2 shown.

[0046] 2. Optimization of culture conditions of Lactobacillus plantarum CXG-4

[0047] A series of liquid culture media containing sodium selenite with gradient concentrations were prepared, with the concentrations being 2μg / mL, 4μg / mL, 6μg / mL, 8μg / mL, 10μg / mL, 12μg / mL, 14μg / mL, 16μg / mL, and 18μg / mL; CXG-4 was inoculated into liquid culture media containing sodium selenite at different concentrations according to 1, 2, 3, 4, 5, 6, and 7 (v / v), and cultured for 12, 24, 36, 48, and 60 hours, respectively, and a single factor experiment was performed. According to the single factor results (see Figure 3 ) were used to conduct orthogonal optimization experiments and determine the selenium content in the bacteria.

[0048] The above results show that the conversion rate of selenium is 64.11±0.90%. The selenium content reaches 1873.54±13.59μg / g (Table 1), which is 1.86 times higher than that before optimization ( Figure 3 D).

[0049] Table 1 shows the selenium content after orthogonal optimization

[0050]

[0051] 3. Characterization of Selenium-enriched Lactobacillus plantarum CXG-4

[0052] The effect of selenium accumulation on the morphology of Lactobacillus plantarum was observed using a scanning electron microscope (SEM). The bacterial cells were then collected and washed three times with PBS. The bacterial cells were transferred to a silica gel plate and fixed with 2.5% (v / v) glutaraldehyde at 4°C for 24 hours. After washing with PBS twice (10 minutes each time), they were dehydrated with a gradient of ethanol with concentrations of 30, 50, 70, 80, 90, and 100% for 10 minutes. Finally, the samples were dried and coated with gold, and the morphology of the bacteria was observed by SEM. Figure 4 A is a scanning electron microscope image of normal CXG-4 cells. The cells are rod-shaped, with little secretion and no deposition on the surface. After selenium-enriched culture, CXG-4 cells are significantly shorter and wider, with a slightly rough surface ( Figure 4 B). Ultrathin section observation was performed on the transmission electron microscope. The samples were fixed with 2.5% glutaraldehyde, washed 4 times with 0.1mol / LPBS, and then fixed with 1% osmium tetroxide. The samples were then gradually dehydrated in a series of acetone solutions (30%, 50%, 70%, 90% and 100%, 10-15 minutes each). The samples were soaked in Spurr with an equal volume of acetone and embedded in pure Spurr resin. 50-nanometer sections were cut using an ultramicrotome equipped with a diamond knife. The samples were mounted on a copper screen coated with a carbon film and observed by transmission electron microscopy. The location and size of the nanoselenium particles were observed by transmission electron microscopy. Figure 4 C shows that no SeNPs were detected in the control group. Figure 4D They exist both inside and outside cells, with a diameter of about 35-240nm, indicating that Lactobacillus plantarum can convert inorganic selenium into nano-selenium particles.

[0053] Isolation and determination of selenium-containing components from Lactobacillus plantarum CXG-4

[0054] 1. Separation of polysaccharide content and determination of selenium content

[0055] 0.2 g of freeze-dried powdered selenium-enriched sample was stirred into 100 ml of 1.0 M NaOH solution at 60°C. After 4 hours, the supernatant was obtained by filtration, and the residue was reprecipitated twice with 50 ml of 1.0 M NaOH solution. The supernatants were then mixed and the protein in the supernatant was removed using the Sevag method. Ethanol solution was added to the supernatant to make the total ethanol concentration of the solution 75% (v / v). After 12 hours, the resulting precipitate was collected by centrifugation and then dissolved in 10.0 ml of double distilled water. The solution was filtered and dialyzed three times with distilled water at 4°C to remove other small molecular compounds. The solution was freeze-dried and further analyzed for selenium content.

[0056] 2. Isolation of Nucleic Acid Content and Determination of Selenium Content

[0057] 0.2 g of freeze-dried powdered selenium-enriched sample was stirred into 100 ml of 12% NaCl solution at 90-95°C. After 2 hours, the supernatant was obtained by filtration, and the residue was repeated twice with 50 ml of 12% NaCl solution. The supernatants were then mixed and the protein in the supernatant was removed using the Sevag method. Finally, the pH value of the supernatant was adjusted to 2.5, and nucleic acids were precipitated at 4°C after 12 hours. The precipitate was collected and freeze-dried for further analysis of selenium content.

[0058] 3. Protein separation and selenium content determination

[0059] 0.2g freeze-dried powdered selenium-enriched sample was used for total protein extraction. The sample was incubated in 30ml0.25M NaOH solution at 50°C for 4 hours, centrifuged at 10,000×g for 10 minutes to obtain the supernatant, and the residue was washed twice again in 10mL0.25M NaOH. The supernatants were then mixed and 95% saturated with ammonium sulfate at 4°C, the resulting precipitate was collected by centrifugation, and then dissolved in 10.0ml50mM Tris-HCl (pH=8.0) solution. The solution was filtered and dialyzed three times with 1.0L of 50mM Tris-HCl (pH=8.0) at 4°C to remove any other small molecules. Finally, the solution was freeze-dried and further analyzed for selenium content.

[0060] Table 2 shows the selenium content.

[0061]

[0062] The results in Table 2 above show that the contents of selenium in proteins, polysaccharides and nucleic acids are 763.53±57.92 μg, 61.78±5.87 μg and 341.46±16.60 μg, respectively, accounting for only about 5% of the total selenium content.

[0063] 4. Detection of Selenium-containing Amino Acids

[0064] The cell pellet (obtained from 10 mL of MRS medium) was mixed with 1 mL of 20 mg / mL lysozyme in Tris-HCl buffer (pH 7.0) and incubated at 37°C for 3 hours. Subsequently, ultrasonic treatment was performed for 10 minutes using ultrasound with an amplitude of 60%, with a cycle of 3 seconds on and 2 seconds off. After ultrasound, 1 mL of 2 mg / mL of protease was added to Tris-HCl buffer and incubated overnight at 37°C. The supernatant was taken, filtered through a 0.22 μm nylon membrane filter, and diluted to 15 mL. Anion exchange chromatography (Hamilton PRP-X100, 250×4.1 mm, 10 μm) was used for analysis, with a mobile phase of 40 mmol / L phosphate and 20 mmol / L KCl (pH 6.0), a column temperature of 25°C, an injection volume of 100 μL, and a flow rate of 1.0 mL / min. Additional parameters are photomultiplier tube negative high voltage 320V, main current / auxiliary current 55ma / 55ma, carrier solution 9% hydrochloric acid, reducing agent 20g / L potassium borohydride solution, atomizer temperature 200°C, atomizer height 8mm, carrier gas flow rate 450ml / min, shielding gas flow rate 800ml / min. Figure 5 showed that SeCys (the most bioavailable form) is the only selenoamino acid found in Lactobacillus plantarum, with a content as high as 91.4 μg / L.

[0065] Example 2

[0066] This embodiment is a preparation of selenium-enriched fermented pickled bamboo shoots with antioxidant capacity, and the detailed steps are as follows:

[0067] (1) Add 150 g of 2*2 cm fresh bamboo shoots into a kimchi jar and add 300 mL of 6% edible salt solution;

[0068] (2) After the cultured selenium-enriched plant lactobacillus CXG-4 (selenium-enriched group) and the plant lactobacillus CXG-4 (inoculated group) were washed three times with PBS, they were added into kimchi jars at an inoculum rate of 10%, and a kimchi jar without any bacteria was used as a blank control;

[0069] (3) Shake well and seal with 10% saline.

[0070] Preparation of selenium-enriched fermented bamboo shoots and determination of their antioxidant properties

[0071] 1. Physical and chemical properties of selenium-enriched fermented kimchi

[0072] The physical and chemical properties of fermented bamboo shoots were measured according to the above groups. The bamboo shoots were homogenized using a Swiss SOLIS pulper to obtain bamboo shoot pulp. The pulp was then filtered through gauze to obtain a filtrate. The filtered liquid was used for physical and chemical property analysis. A pH meter (METTLER TOLEDO, Zurich, Switzerland) was used to measure pH, and titratable acidity (TA) and nitrite content were measured using Chinese national standards (GB / T5009.239-2016, 2016; GB / T5009.33-2016, 2016). Figure 6 The results showed that fermentation of bamboo shoots with selenium-enriched group (L-Se) could more effectively accelerate acid production, promote the maturation of bamboo shoots, and inhibit the accumulation of nitrite during the fermentation process.

[0073] 2. Texture properties of selenium-enriched fermentation

[0074] The texture analysis of selenium-enriched fermented bamboo shoots was carried out using a TA XTplus texture analyzer (TMS-PRO, Food Technology corporation, USA) with a 5 g weighing sensor and a P / 6 probe. Figure 7 The results showed that the selenium-enriched bamboo shoots group had improved hardness, elasticity and chewiness compared with other groups under the same fermentation days. Figure 8 The results showed that the selenium-enriched pickled bamboo shoots group maintained better texture characteristics than other groups, especially hardness, elasticity, and chewiness. Compared with traditional pickled bamboo shoots, the pickled bamboo shoots inoculated with selenium-enriched lactic acid bacteria can make the bamboo shoots more delicate and crispy, and effectively maintain their taste.

[0075] 3. Detection of selenium content in selenium-enriched fermented bamboo shoots

[0076] The fermented bamboo shoots were homogenized with brine in a ratio of 1:1, filtered through gauze, and the supernatant after centrifugation was used as the sample for analysis. Selenium content was tested according to the national standard (GB5009.93-2017, 2017). Fig. 9 The results showed that the selenium content was above 30μg / 100g, which was in line with the relevant standards.

[0077] 4. Determination of Antioxidant Capacity of Selenium-enriched Fermented Bamboo Shoots

[0078] The DPPH free radical scavenging ability detection kit (Solarbio Science and Technology, Beijing, Chia) was used to analyze the DPPH free radical scavenging activity, the ABTS free radical scavenging ability detection kit (SolarbioScience and Technology, Beijing, Chia) was used to analyze the ABTS free radical scavenging ability, and the FRAP free radical scavenging activity was analyzed using a FRAP free radical scavenging ability detection kit (Solarbio Science and Technology, Beijing, Chia). The fermented bamboo shoots were homogenized with brine in a 1:1 ratio, filtered with gauze, and the supernatant after centrifugation was used as the sample for analysis. Fig.10 The results showed that the antioxidant capacity of the selenium-enriched fermentation group (L-Se) was significantly higher than that of the other groups, which was equivalent to 1651.42±10.17μmol (Trolox) in DPPH, 1418.28±38.34μmol in ABTS, and 707.56±10.92μmol in FRAP.

[0079] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A plant lactobacillus, characterized in that The classification name is Lactiplantibacillus plantarum, the strain number is CXG-4, and it was deposited in the General Microbiology Center (CGMCC) of China Microorganism Culture Collection Administration on October 12, 2023. The deposit address is Institute of Microbiology, Chinese Academy of Sciences, No. 3, Building 1, Beichen West Road, Chaoyang District, Beijing, and the deposit number is CGMCC No.28619.

2. A method for preparing selenium-enriched lactic acid bacteria, characterized in that: include: The plant lactobacillus as claimed in claim 1 is inoculated into a sodium selenite solution to culture the selenium-enriched lactic acid bacteria.

3. The method for preparing selenium-enriched lactic acid bacteria according to claim 2, characterized in that: The concentration of the sodium selenite solution is 2-18 μg / mL, the inoculation amount of the plant lactobacillus is 1-7% (v / v), and the culture time is 12-60 hours.

4. The method for preparing selenium-enriched lactic acid bacteria according to claim 3, characterized in that: The concentration of the sodium selenite solution is 16 μg / mL, the inoculation amount of the plant lactobacillus is 6% (v / v), and the culture time is 24 hours.

5. A selenium-enriched lactic acid bacteria prepared by the preparation method according to any one of claims 2 to 4.

6. Use of the selenium-enriched lactic acid bacteria as claimed in claim 5 in preparing selenium-enriched food.

7. A method for preparing selenium-enriched fermented bamboo shoots, characterized in that: include: The selenium-rich lactic acid bacteria as claimed in claim 5 are added to pickled bamboo shoots brine containing pickled bamboo shoots, and fermented to obtain the selenium-rich fermented pickled bamboo shoots.

8. The method for preparing selenium-enriched fermented pickled bamboo shoots according to claim 7, characterized in that: The preparation of the pickled bamboo shoots comprises: mixing fresh bamboo shoots with 6% edible salt solution at a material ratio of 1:2, and the volume ratio of the selenium-rich lactic acid bacteria to the pickled bamboo shoot brine is 1:

10.

9. The method for preparing selenium-enriched fermented pickled bamboo shoots according to claim 8, characterized in that: After the selenium-rich lactic acid bacteria are added into the pickled bamboo shoots brine containing pickled bamboo shoots, 10% edible salt solution is used to seal and ferment.

10. Selenium-enriched fermented bamboo shoots prepared by the preparation method according to any one of claims 7 to 9.

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