Bioconversion-type selenium-enriched kombucha fermentation broth: preservation enhancement and organic selenium enrichment regulation in Lentinula edodes.

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Citation abstract

Post-harvest deterioration of shiitake mushrooms causes substantial economic losses, while conventional methods lack nutritional enhancement. This study developed a selenium-enriched kombucha fermentation preservation (SKFP) system that simultaneously extends shelf life and improves selenium biofortification. Using three selenium sources (SeNPs, sodium selenate, selenite), SKFP achieved 55.76 % organic selenium conversion, predominantly as selenomethionine and methylselenocysteine. Treated mushrooms exhibited reduced weight loss (83.8 % decrease), increased firmness (2.26-fold), and enhanced free amino acids (157.95 %). Mechanistically, SKFP activated antioxidant enzymes (SOD, CAT, GPx) and suppressed lipid peroxidation and browning. Shelf life was extended by 6-18 days at 4 °C, with organic selenium content increased 5.92-fold. Principal component analysis optimized selenium concentrations for maximum efficacy. This technology represents a paradigm shift toward dual-functional preservation that mitigates postharvest loss and addresses micronutrient deficiency, offering a sustainable strategy for next-generation food preservation.