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dc.contributor.author
Martínez, Fernando Gabriel
dc.contributor.author
Moreno Martín, Gustavo
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Mohamed, María Florencia
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Pescuma, Micaela
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Madrid Albarrán, Yolanda
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.date.available
2024-07-10T10:48:56Z
dc.date.issued
2024-05
dc.identifier.citation
Martínez, Fernando Gabriel; Moreno Martín, Gustavo; Mohamed, María Florencia; Pescuma, Micaela; Madrid Albarrán, Yolanda; et al.; Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 2024; 5-2024; 1-12
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/239389
dc.description.abstract
The aim of this study was to formulate a Selenium (Se)-bioenriched fermented beverage using selenized lactic acid bacteria (LAB) with desirable sensory attributes and shelf-life. The fruit-origin strains Lactiplantibacillus paraplantarum CRL 2051 and Fructobacillus tropaeoli CRL 2034 were grown in MRS-fructose with 5 mg/L Se before inoculation. Then, the selenized strains were inoculated separately or together in a fruit juice and cowmilk beverage and allowed to ferment at 30 °C for 14 h. During microbial growth, the strains accumulated 62.8–93.5 µg/L of total Se, with 32.7–47.8 µg/L composed of the amino acids selenocysteine (SeCys), and 6.1–12.7 µg/L of selenomethionine (SeMet). The beverages fermented by L. paraplantarum CRL 2051 alone and by the mixed culture showed the highest levels of general acceptance and best sensory attributes. The latter fermented beverage exhibited high microbial resistance to cold storage after 52 days and to gastrointestinal tract conditions as well as an acceptable sensory shelf-life of 42 days. For the first time, microbial selenization previous to food fermentation successfully allowed Se fortification and the formulation of a functional Se-enriched beverage with desirable sensory properties and shelf-life.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FERMENTED BEVERAGES
dc.subject
LACTIC ACID BACTERIA
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FUNCTIONAL FOODS
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SENSORY STUDIES
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-06-14T11:18:50Z
dc.journal.volume
2024
dc.journal.pagination
1-12
dc.journal.pais
India
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. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
dc.description.fil
Fil: Moreno Martín, Gustavo. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
dc.description.fil
Fil: Mohamed, María Florencia. 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; Argentina. Centro de Investigación y Extensión Forestal Andino Patagónico; Argentina
dc.description.fil
Fil: Madrid Albarrán, Yolanda. Universidad Complutense de Madrid. Facultad de Ciencias Químicas; España
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.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13197-024-05984-4
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-024-05984-4
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