Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

CRESPO, LAURA; GAGLIO, RAIMONDO; MARTÍNEZ, FERNANDO G.; MARTIN, GUSTAVO MORENO; FRANCIOSI, ELENA; MADRID-ALBARRÁN, YOLANDA; SETTANNI, LUCA; MOZZI, FERNANDA; PESCUMA, MICAELA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2021 vol. 151

0023-6438

Adequatefruit consumption helps to prevent several chronic age-related diseases.Selenium (Se) is an elementalmicronutrient with antioxidant capacity. In general, fruits and Se ingest byhumans are below the recommendeddaily intake value. Fresh fruits are highlysusceptible to deterioration during storage. Fermentation can improvethe storage period, sensory profile, and bioactive compound content of foods;moreover, some lactic acid bacteriacan accumulate organic Se intracellularly. In this work, microbial growth andSe accumulation by Levilactobacillus brevis CRL2051 and Fructobacillus tropaeoli CRL2034 in tropical fruit juices were evaluated. The strainscould grow 1?2 log cfu/mL,alone or combined, in mango, passion fruit, and mango/passion fruit juices,althoughthey could not completely eliminate native microorganisms in unpasteurisedjuices. In pasteurised trials, bothstrains consumed fruit carbohydrates producing lactic acid, in addition toacetic acid, and mannitol byF. tropaeoli. Both strains accumulated Seintracellularly in the fruit juices, especially (123.0 μg/L) in the passionfruit juice fermented by the mixed culture. Finally, the Fructobacillus strain increased 3.42 timesthe phenoliccompound concentration in the mango/passion fruit juice with added Se after 24h. The assayed LAB strainscould be used for preparing functional fermented fruit beverages bio-enrichedin Se.