Biogenic production of selenocysteine by Enterococcus faecium ABMC-05: an indigenous lactic acid bacterium from fermented Mexican beverage

• Published in: Ciência e tecnologia de alimentos Vol. 43
• Main Authors: ESCOBAR-RAMÍREZ, Meyli Claudia, RODRÍGUEZ-SERRANO, Gabriela Mariana, SALAZAR-PEREDA, Veronica, CASTAÑEDA-OVANDO, Araceli, PÉREZ-ESCALANTE, Emmanuel, JAIMEZ-ORDAZ, Judith, GONZÁLEZ-OLIVARES, Luis Guillermo
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2023
• Subjects: FOOD SCIENCE & TECHNOLOGY; Enterococcus; selenium; lactic acid bacteria; selenization; slenocysteine

Abstract Lactic acid bacteria have been studied for their ability to accumulate inorganic selenium, which is reduced to its elemental form or could be integrated into selenoproteins in the form of selenocysteine. This ability to produce bioavailable organic selenium for humans is an advantage that c...