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Preparation of Selenium-enriched Probiotic Fermented Milk and Evaluation of Its Selenium Enrichment Capacity and Flavor Compounds
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Lujun HU1, Rui LIN1, Yulan CAO1, Man LIN1, Yuan ZHANG1, Yutong LI1, Dake XIONG1, Teng XU1, *, Zhifeng ZHAO1, 2
Science and Technology of Food Industry | 2026, 47(10) : 167 - 174
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Science and Technology of Food Industry | 2026, 47(10): 167-174
• Bioengineering •
Preparation of Selenium-enriched Probiotic Fermented Milk and Evaluation of Its Selenium Enrichment Capacity and Flavor Compounds
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Lujun HU1, Rui LIN1, Yulan CAO1, Man LIN1, Yuan ZHANG1, Yutong LI1, Dake XIONG1, Teng XU1, *, Zhifeng ZHAO1, 2
Affiliations
  • 1School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644002, China
  • 2College of Light Industry Science and Engineering, Sichuan University, Chengdu 610040, China
Published: 2026-05-15 doi: 10.13386/j.issn1002-0306.2025040336
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To prepare a selenium-enriched probiotic fermented milk, Lacticaseibacillus paracasei SCFF20, a selenium-enriching strain isolated in our laboratory, was employed to ferment milk at 42 ℃ for 12 hours. The physicochemical indexes, selenium content, flavor compounds and some other indicators of the prepared fermented milk were systematically evaluated. Four experimental treatments were conducted as follows: SF group was performed using commercially available L. paracasei. BF group was performed using L. paracasei SCFF20 alone. XF group was performed using L. paracasei SCFF20 and selenium nanoparticles (SeNPs), and YF group was performed using L. paracasei SCFF20 and sodium selenite. Results showed that the XF group exhibited significantly higher Se(0) content (4.05±0.01 mg) and a* value (1.30±0.02) compared to other groups (P<0.05), demonstrating L. paracasei SCFF20's ability to selenium biotransformation and its synergistic effect with SeNPs during milk fermentation. Furthermore, electronic nose and GC-MS analysis indicated that both L. paracasei SCFF20 and commercial L. paracasei contributed esters, alcohols and aldehydes to the flavor profile of the fermented milk. Notably, the XF group showed enhanced flavor diversity, particularly in esters and acids compared to the SF group. Therefore, the incorporation of L. paracasei SCFF20 with SeNPs markedly improved both the selenium content and flavor complexity in the fermented milk. This study provides a theoretical basis for research on biogenic selenium-enriched fermented milk and its related product development.

biogenic selenium  /  fermented milk  /  flavor substances  /  quality analysis  /  Lacticaseibacillus paracasei
胡陆军, 林锐, 曹雨澜, 林曼, 张媛, 李遇彤, 熊大可, 徐腾, 赵志峰. 富硒益生菌发酵乳的制备及其富硒能力和风味物质评价. 食品工业科技, 2026 , 47 (10) : 167 -174 . DOI: 10.13386/j.issn1002-0306.2025040336
Lujun HU, Rui LIN, Yulan CAO, Man LIN, Yuan ZHANG, Yutong LI, Dake XIONG, Teng XU, Zhifeng ZHAO. Preparation of Selenium-enriched Probiotic Fermented Milk and Evaluation of Its Selenium Enrichment Capacity and Flavor Compounds[J]. Science and Technology of Food Industry, 2026 , 47 (10) : 167 -174 . DOI: 10.13386/j.issn1002-0306.2025040336
Year 2026 volume 47 Issue 10
134
54
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Article Info
doi: 10.13386/j.issn1002-0306.2025040336
  • Receive Date:2025-04-27
  • Online Date:2026-10-24
  • Published:2026-05-15
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  • Received:2025-04-27
Affiliations
    1School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644002, China
    2College of Light Industry Science and Engineering, Sichuan University, Chengdu 610040, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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