Study of the effect of different fermenting microorganisms on the Se, Cu, Cr, and Mn contents in fermented goat and cow milks Verónica Quintana, Aida Olalla Herrera, Manuel Ruiz López, María Dolores Moreno Montoro, Miriam Navarro Alarcón, Miguel Se, Cu, Cr and Mn analysis by AASFermented milksFermenting microorganisms Fermented milks Fermenting microorganisms 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. 2024-02-13T12:10:12Z 2024-02-13T12:10:12Z 2015-05-02 info:eu-repo/semantics/article Published version: Aida Verónica Quintana, Manuel Olalla-Herrera, María Dolores Ruiz-López, Miriam Moreno-Montoro, Miguel Navarro-Alarcón. Study of the effect of different fermenting microorganisms on the Se, Cu,Cr, and Mn contents in fermented goat and cow milks. Food Chemistry 188 (2015) 234–239. https://doi.org/10.1016/j.foodchem.2015.05.008 https://hdl.handle.net/10481/89144 10.1016/j.foodchem.2015.05.008 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier