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dc.contributor.author
Gaglio, Raimondo
dc.contributor.author
Pescuma, Micaela
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dc.contributor.author
Madrid Albarrán, Yolanda
dc.contributor.author
Franciosi, Elena
dc.contributor.author
Moschetti, Giancarlo
dc.contributor.author
Francesca, Nicola
dc.contributor.author
Mozzi, Fernanda Beatriz
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dc.contributor.author
Settanni, Luca
dc.date.available
2021-06-16T02:32:52Z
dc.date.issued
2021-05-24
dc.identifier.citation
Gaglio, Raimondo; Pescuma, Micaela; Madrid Albarrán, Yolanda; Franciosi, Elena; Moschetti, Giancarlo; et al.; Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation; Elsevier Science; International Journal of Food Microbiology; 109248; 24-5-2021; 1-11
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/133956
dc.description.abstract
This work was carried out to elaborate selenium (Se) bio-enriched fermented Mediterranean fruit juices. To this purpose, pomegranate and table red grape juices were added with sodium selenite (Na2SeO3) and fermented by Levilactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 individually or combined. To better evaluate the effect of selenite addition and starter strain inoculums on the total bacterial community of the fruit juices, fermentation trials were performed with raw and pasteurized fruit juices. No statistical significant differences were observed for total mesophilic microorganisms (TMM) and rod-shaped lactic acid bacteria (LAB) levels among raw and pasteurized juices inoculated with the starter strains, while significant differences between those juices with and without selenite were registered. LAB cocci, Pseudomonadaceae and yeasts were detected only for the raw juice preparations. The dominance of L. brevis CRL 2051 and F. tropaeoli CRL 2034 was confirmed by randomly amplified polymorphic DNA (RAPD)-PCR analysis. After fermentation, pH dropped for all inoculated trials and control raw juices. The soluble solid content (SSC) levels of the raw juices were higher than the corresponding pasteurized trials. The thermal treatment affected consistently yellowness of grape juice trials and redness of pomegranate juices. No microbial Se accumulation was registered for pomegranate juices, while F. tropaeoli CRL 2034 accumulated the highest amount of Se (65.5 μg/L) in the grape juice. For this reason, only trials carried out with raw grape juices were investigated by metagenomics analysis by Illumina MiSeq technology. Non-inoculated grape juices were massively fermented by acetic acid bacteria while Fructobacillus and Lactobacillus (previous genus name of Levilactobacillus) represented the highest operational taxonomy units (OTUs) relative abundance % of the trials inoculated with the starter strains as confirmed by this technique.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FERMENTATION
dc.subject
FRUIT JUICES
dc.subject
FUNCTIONAL FOODS
dc.subject
LACTIC ACID BACTERIA
dc.subject
SELENIUM ACCUMULATION
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-06-10T19:19:44Z
dc.journal.number
109248
dc.journal.pagination
1-11
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Gaglio, Raimondo. Universita Degli Studi Di Palermo.; Italia
dc.description.fil
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Madrid Albarrán, Yolanda. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
dc.description.fil
Fil: Franciosi, Elena. Fondazione Edmund Mach. Research and Innovation Centre; Italia
dc.description.fil
Fil: Moschetti, Giancarlo. Universita Degli Studi Di Palermo.; Italia
dc.description.fil
Fil: Francesca, Nicola. Universita Degli Studi Di Palermo.; Italia
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Settanni, Luca. Universita Degli Studi Di Palermo.; Italia
dc.journal.title
International Journal of Food Microbiology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.ijfoodmicro.2021.109248
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160521002075
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