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Volume 11
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10.3390/fermentation11030144
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Article

Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer

by
Lourdes González-Salitre
1,2,
Luis Guillermo González-Olivares
3,*,
Alexis Alejandro Salazar-Navarro
1,
David Cervantes-García
1,
Dagoberto Durán-Hernández
1,
Ricardo Torres-Ramos
1,
Mary Triny Beleño-Cabarcas
1 and
Ulin Antobelli Basilio-Cortes
1,*
1
Área Académica de Biotecnología, Universidad Autónoma de Baja California, Carretera Delta, Ejido Nuevo León s/n, Mexicali 21705, Baja California, Mexico
2
Cervecería GYPU, Progreso de Obregón 42730, Hidalgo, Mexico
3
Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo, Ciudad del Conocimiento, Mineral de la Reforma 42183, Hidalgo, Mexico
*
Authors to whom correspondence should be addressed.
Fermentation 2025, 11(3), 144; https://doi.org/10.3390/fermentation11030144
Submission received: 27 February 2025 / Revised: 7 March 2025 / Accepted: 8 March 2025 / Published: 13 March 2025
(This article belongs to the Special Issue Fermentation: 10th Anniversary)
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Abstract

Selenium is an essential micronutrient which is found in many foods and beverages in low concentrations. Craft beer, one of the most widely consumed fermented beverages globally, presents a strategic opportunity for selenium intake through organic nanoparticles. This study aimed to confirm the presence of selenium nanoparticles in the fermentation process of an ale-style beer using S. boulardii yeast selenized with Na2SeO3 (74 ppm), through spectroscopic analysis and TEM. The yeast accumulated 5.92 mg/g of dry cell mass, and the beer contained 0.642 mg/g of selenium. UV-VIS detected nanoparticles with a peak at 300 nm and FT-IR at a wavelength of 1398.85 cm−1. The particle size ranged between 74 to 175 nm, with a maximum ζ-potential of −4.2 mV, an electrophoretic mobility of −0.3492 μm × cm Vs−1, and a conductivity of 2.656 mS cm−1. TEM analysis revealed that the nanoparticles exhibited circular/ovoid shapes. The fermentation process, combined with the ingredients used to produce ale-type craft beer, proved to be a feasible method for the biosynthesis of selenium nanoparticles using S. boulardii, offering a reliable option for developing and innovating functional craft beers.
Keywords: S. boulardii; nanoparticles; selenium; craft beer; spectroscopy S. boulardii; nanoparticles; selenium; craft beer; spectroscopy

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MDPI and ACS Style

González-Salitre, L.; González-Olivares, L.G.; Salazar-Navarro, A.A.; Cervantes-García, D.; Durán-Hernández, D.; Torres-Ramos, R.; Beleño-Cabarcas, M.T.; Basilio-Cortes, U.A. Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer. Fermentation 2025, 11, 144. https://doi.org/10.3390/fermentation11030144

AMA Style

González-Salitre L, González-Olivares LG, Salazar-Navarro AA, Cervantes-García D, Durán-Hernández D, Torres-Ramos R, Beleño-Cabarcas MT, Basilio-Cortes UA. Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer. Fermentation. 2025; 11(3):144. https://doi.org/10.3390/fermentation11030144

Chicago/Turabian Style

González-Salitre, Lourdes, Luis Guillermo González-Olivares, Alexis Alejandro Salazar-Navarro, David Cervantes-García, Dagoberto Durán-Hernández, Ricardo Torres-Ramos, Mary Triny Beleño-Cabarcas, and Ulin Antobelli Basilio-Cortes. 2025. "Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer" Fermentation 11, no. 3: 144. https://doi.org/10.3390/fermentation11030144

APA Style

González-Salitre, L., González-Olivares, L. G., Salazar-Navarro, A. A., Cervantes-García, D., Durán-Hernández, D., Torres-Ramos, R., Beleño-Cabarcas, M. T., & Basilio-Cortes, U. A. (2025). Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer. Fermentation, 11(3), 144. https://doi.org/10.3390/fermentation11030144

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