Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii

• Published in: Heliyon Vol. 9; no. 10; p. e21190
• Main Authors: González-Salitre, L., Basilio-Cortés, U.A., Rodríguez-Serrano, G.M., Contreras-López, E., Cardelle-Cobas, A., González-Olivares, L.G.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2023; Elsevier
• Subjects: Beer; Saccharomyces boulardii; Selenium; Selenoamino acid; Saccharomyces boulardii; Selenium; Selenoamino acid; Beer
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2023.e21190

Selenium is an essential trace element in human health. However, it has been considered a widespread selenium deficiency worldwide, although the recommended daily intake is very low (55 μg per day). Strategies have been implemented to comply with the recommended doses, for example, through bioavailable selenium such as selenoamino acids. Thus, this research aimed to elaborate on a beer-type fermented beverage produced with previously selenized Saccharomyces boulardii. For this, the yeast was selenized by adding a minimum inhibitory concentration of Na2SeO3 (74 ppm) to YPD media. Subsequently, barley must fermentations were carried out for 120 h. Kinetic parameters of the fermentation and physicochemical parameters and selenium content of the beverage were measured. The yeast accumulated up to 25.12 mg/g of dry cell. Furthermore, selenization affected the fermentation rate, but the beverage's physicochemical parameters were not different from those of the control. Due to the final concentration of selenium in the beverage (0.378 mg/kg), it is considered a process that confers advantages for the safe intake of selenium with bioavailable potential. In conclusion, fermented beverages enriched with organic selenium could be produced through cell selenization to produce functional beverages and food. [Display omitted] •Selenization affects the fermentation rate.•Selenization do not influence the physicochemical beverage properties.•Antioxidant capacity could be attributed to selenium in beer-type.