Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria.

Area of Science:

• Food Science
• Microbiology
• Nutritional Science

Background:

• Selenium (Se) is an essential trace element with antioxidant properties.
• Biofortification of food products with selenium can improve human health.
• Fermented beverages offer a promising matrix for delivering bioactive compounds.

Purpose of the Study:

• To formulate a Selenium-bioenriched fermented beverage using selenized lactic acid bacteria (LAB).
• To evaluate the sensory attributes and shelf-life of the Se-enriched beverage.
• To confirm the successful microbial selenization and fortification of the beverage.

Main Methods:

• Fruit-origin LAB strains (Lactiplantibacillus paraplantarum CRL 2051 and Fructobacillus tropaeoli CRL 2034) were grown with selenium.
• Selenized LAB were used to ferment a fruit juice and cow milk beverage.
• Selenium content, including selenocysteine (SeCys) and selenomethionine (SeMet), was analyzed.
• Sensory evaluation and shelf-life studies were conducted.

Main Results:

• LAB strains accumulated significant amounts of total Se (62.8-93.5 µg/L), including SeCys (32.7-47.8 µg/L) and SeMet (6.1-12.7 µg/L).
• Beverages fermented by L. paraplantarum CRL 2051 alone and by the mixed culture achieved high general acceptance and desirable sensory attributes.
• The mixed-culture fermented beverage demonstrated good microbial resistance and an acceptable sensory shelf-life of 42 days.

Conclusions:

• Microbial selenization prior to fermentation is an effective strategy for Se fortification of beverages.
• A functional Se-enriched fermented beverage with good sensory properties and shelf-life was successfully formulated.
• This approach offers a novel method for producing selenium-fortified functional foods.