Complutense University of Madrid Reports Findings in Chemicals and Chemistry (Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria).

A study conducted by the Complutense University of Madrid focused on formulating a Selenium-enriched fermented beverage using selenized lactic acid bacteria to enhance sensory attributes and shelf-life. The research involved growing fruit-origin strains in a specific medium before inoculation, resulting in the accumulation of selenium and amino acids in the final beverage. The fermented beverage showed high microbial resistance and sensory acceptance, marking a successful fortification of selenium and formulation of a functional product with desirable properties. The study was published in the Journal of Food Science and Technology and can be accessed for further information. [Extracted from the article]