title: Study of the effect of different fermenting microorganisms on the Se, Cu, Cr, and Mn contents in fermented goat and cow milks.
abstract: The aim of this study was to determine the Se, Cu, Cr, and Mn concentrations of different types of goat- and cow-milk fermented products and evaluate the influence of fermenting bacteria (classical fermenting starters and a probiotic strain) on these concentrations. Atomic absorption spectrometry with hydride generation was used to measure Se and electrothermal atomization to measure Cu, Cr and Mn. Analytical parameters determined in the fermented milks demonstrated that the procedures used were adequate for Se, Cu, Cr, and Mn analyses. Se levels were significantly lower in fermented goat milk products than in fermented cow milk products (p<0.05). Se, Cu, Cr, and Mn levels did not differ as a function of the fermenting bacteria used in commercial fermented goat or cow milks or in the lab-produced goat yoghurt. Given the Se, and Cr intakes for healthy adults, goat and cow yogurts may be important dietary sources.
authors.affiliation: Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071 Granada, Spain.
authors.forename: Aida Verónica
authors.initials: AV
authors.lastname: Quintana
authors.affiliation: Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071 Granada, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Olalla-Herrera
authors.affiliation: Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071 Granada, Spain.
authors.forename: María Dolores
authors.initials: MD
authors.lastname: Ruiz-López
authors.affiliation: Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071 Granada, Spain.
authors.forename: Miriam
authors.initials: M
authors.lastname: Moreno-Montoro
authors.affiliation: Department of Nutrition and Food Science, School of Pharmacy, University of Granada, Campus de Cartuja s/n, 18071 Granada, Spain. Electronic address: nalarcon@ugr.es.
authors.forename: Miguel
authors.initials: M
authors.lastname: Navarro-Alarcón
mesh_terms: D000818:Animals; D002417:Cattle; D002857:Chromium / Q000032:analysis*; D003300:Copper / Q000032:analysis*; D043302:Cultured Milk Products / Q000737:chemistry / Q000382:microbiology*; D005285:Fermentation; D006041:Goats; D008345:Manganese / Q000032:analysis*; D019936:Probiotics; D012643:Selenium / Q000032:analysis*; D013054:Spectrophotometry, Atomic
chemical_list: D002857:Chromium; D008345:Manganese; D003300:Copper; D012643:Selenium
keywords: Fermented milks; Fermenting microorganisms; Se, Cu, Cr and Mn analysis by AAS