Comparison of biotransformation of inorganic selenium by Lactobacillus and Saccharomyces in lactic fermentation process of yogurt and kefir

Journal of Agricultural and Food Chemistry
Adriana AlzateCarmen Cámara

Abstract

The aim of the present study was to characterize, quantify, and compare the different selenium species that are produced when lactic fermentation with two different types of microorganisms, bacteria (Lactobacillus) and yeast (Saccharomyces), take place to produce yogurt and kefir, respectively, and to study the transformation process of these species as a function of time. These two dairy products were chosen for the study because they are highly consumed in different cultures. Moreover, the microorganisms present in the fermentation processes are different. While the bacteria Lactobacillus is the one responsible for yogurt fermentation, a partnership between bacteria and the yeast Saccharomyces causes kefir fermentation. A comparative study has been carried out by fermenting Se(IV) enriched milk in the presence of both types of microorganisms, where the concentration range studied was from 0.5 to 20 microg g (-1). Enzymatic extraction enabled selenium speciation profiles, obtained by anionic exchange and ion-pairing reversed phase high performance liquid chromatography (IP-RP-HPLC) with inductively coupled plasma mass spectrometry (ICP-MS) detection. Scanning electron microscopy (SEM) applied to the enriched samples showed seg...Continue Reading

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Oct 31, 2007·Journal of Agricultural and Food Chemistry·Adriana AlzateCarmen Cámara

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Citations

Jul 19, 2012·World Journal of Microbiology & Biotechnology·Jasna MrvčićVesna Stehlik-Tomas
Aug 29, 2012·World Journal of Microbiology & Biotechnology·Jasna MrvčićVesna Stehlik-Tomas
Jul 16, 2014·Biological Trace Element Research·Kamna SainiBharat Bhushan
Oct 18, 2015·World Journal of Microbiology & Biotechnology·M AssunçãoM M Baleiras-Couto
Jul 6, 2014·Critical Reviews in Food Science and Nutrition·Ma Gorzata BodnarJacek Namieśnik
Jan 3, 2015·Journal of Agricultural and Food Chemistry·María Sánchez-MartínezYolanda Madrid
May 30, 2014·Journal of Agricultural and Food Chemistry·Sara RodrigoMaria J Poblaciones
Sep 21, 2016·International Journal of Molecular Sciences·Seockmo KuHyun Ju You
Aug 8, 2017·International Journal of Molecular Sciences·Maria Palomo-Siguero, Yolanda Madrid
Mar 29, 2019·World Journal of Microbiology & Biotechnology·Yang ChenMengzhou Zhou
Jun 4, 2019·Journal of Dairy Science·A Castañeda-OvandoL G González-Olivares
Jul 20, 2017·Food Science and Biotechnology·Masoud KoushaAbdolsamad Keramat Amirkolaie
Jul 1, 2020·Frontiers in Bioengineering and Biotechnology·Fernando Gabriel MartínezFernanda Mozzi
Jan 9, 2021·Journal of the Science of Food and Agriculture·Xinyan YangYujun Jiang

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