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

Fernando Gabriel Martínez^1,2, Gustavo Moreno-Martín², Florencia Mohamed¹

¹Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.

Journal of Food Science and Technology

|October 14, 2024

Summary

This study successfully created a Selenium-enriched fermented beverage using selenized lactic acid bacteria. The resulting drink offers good taste, a long shelf-life, and enhanced nutritional value.

Keywords:

Fermented beverage Functional food Lactic acid bacteria Selenium Sensory studies

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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.