Mostrar el registro sencillo del ítem
dc.contributor.author
Crespo, Laura Carolina
dc.contributor.author
Gaglio, Raimondo
dc.contributor.author
Martínez, Fernando Gabriel
dc.contributor.author
Martin, Gustavo Moreno
dc.contributor.author
Franciosi, Elena
dc.contributor.author
Madrid-Albarrán, Yolanda
dc.contributor.author
Settanni, Luca
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.contributor.author
Pescuma, Micaela
dc.date.available
2022-04-12T12:11:07Z
dc.date.issued
2021-11
dc.identifier.citation
Crespo, Laura Carolina; Gaglio, Raimondo; Martínez, Fernando Gabriel; Martin, Gustavo Moreno; Franciosi, Elena; et al.; Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices; Elsevier; LWT - Food Science and Technology; 151; 11-2021; 1-12
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/155011
dc.description.abstract
Adequate fruit consumption helps to prevent several chronic age-related diseases. Selenium (Se) is an elemental micronutrient with antioxidant capacity. In general, fruits and Se ingest by humans are below the recommended daily intake value. Fresh fruits are highly susceptible to deterioration during storage. Fermentation can improve the storage period, sensory profile, and bioactive compound content of foods; moreover, some lactic acid bacteria can accumulate organic Se intracellularly. In this work, microbial growth and Se accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strains could grow 1–2 log cfu/mL, alone or combined, in mango, passion fruit, and mango/passion fruit juices, although they could not completely eliminate native microorganisms in unpasteurised juices. In pasteurised trials, both strains consumed fruit carbohydrates producing lactic acid, in addition to acetic acid, and mannitol by F. tropaeoli. Both strains accumulated Se intracellularly in the fruit juices, especially (123.0 μ g/L) in the passion fruit juice fermented by the mixed culture. Finally, the Fructobacillus strain increased 3.42 times the phenolic compound concentration in the mango/passion fruit juice with added Se after 24 h. The assayed LAB strains could be used for preparing functional fermented fruit beverages bio-enriched in Se.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
MANGO
dc.subject
PASSION FRUIT
dc.subject
FRUCTOBACILLUS TROPAEOLI
dc.subject
LEVILACTOBACILLUS BREVIS
dc.subject
ESSENTIAL MICRONUTRIENTS
dc.subject.classification
Biología Celular, Microbiología
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-04-07T22:13:15Z
dc.journal.volume
151
dc.journal.pagination
1-12
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Crespo, Laura Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Gaglio, Raimondo. Università degli Studi di Palermo; Italia
dc.description.fil
Fil: Martínez, Fernando Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Martin, Gustavo Moreno. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
dc.description.fil
Fil: Franciosi, Elena. Instituto Agrario San Michele All'adige Fondazione Edmund Mach. Centro Ricerca E Innovazione; Italia
dc.description.fil
Fil: Madrid-Albarrán, Yolanda. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
dc.description.fil
Fil: Settanni, Luca. Università 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: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643821012561
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2021.112103
Archivos asociados