Journal
INTERNATIONAL DAIRY JOURNAL
Volume 44, Issue -, Pages 31-36Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2014.12.008
Keywords
-
Categories
Funding
- National Natural Science Foundation of China [31171718]
- High Technology Program [2011AA100902]
- Excellent Youth Foundation of Heilongjiang Province of China [JC201415]
- Heilongjiang Province Funds for Innovation Promotion of Research Institutes [YC13D005]
- Key Projects in the National Science & Technology Pillar Program [2012BAK17B04, 2013BAD18B11, 2012BAD29B07, 2012BAD28B02]
Ask authors/readers for more resources
A Lactobacillus brevis strain CGMCC No. 6683 that can survive at high selenium concentrations was isolated from kefir grains. Using a scanning electron microscope equipped with an energy dispersive Xray spectroscope, it was shown that L. brevis CGMCC No. 6683 reduced sodium selenite into elemental selenium. L. brevis CGMCC No. 6683 was then pre-treated with sodium selenite to prepare selenium-enriched L. brevis. To study the selenium-enriched yoghurt, selenium-enriched L. brevis was co-fermented in skimmed milk with traditional yoghurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). Results showed that it enhanced selenium concentration in the selenium-enriched yoghurt, and more importantly, elemental selenium was detected in the selenium-enriched yoghurt. The isolated L. brevis provides a new way of preparing a functional dairy product: elemental selenium-enriched fermented milk. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available