Selenite biotransformation during brewing. Evaluation by HPLC-ICP-MS.

  title={Selenite biotransformation during brewing. Evaluation by HPLC-ICP-MS.},
  author={Mar{\'i}a Lourdes S{\'a}nchez-Mart{\'i}nez and Erik Galv{\~a}o Paranhos da Silva and Teresa P{\'e}rez-Corona and Carmen Camara and Sergio Luis da Costa Ferreira and Yolanda Castellano Madrid},
Yeast (Saccharomyces cerevisiae) and lactic bacteria have shown their ability to accumulate and transform inorganic selenium into organo Se compounds. The objective of this work was to evaluate selenium biotransformation during brewing by using S. cerevisiae and Saccharomyces uvarum for Ale and Lager fermentation, respectively. Se-enriched beer was produced by the addition of sodium selenite (0, 0.2, 1.0, 2.0, 10.0, 20.0 μg Se mL(-1), respectively) to the fermentation media composed of yeast… CONTINUE READING