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D. J. Hart, S. J. Fairweather-Tait, M. R. Broadley, S. J. Dickinson, I. Foot, P. Knott, S. P. McGrath, H. Mowat, K. Norman, P. R. Scott, J. L. Stroud, M. Tucker, P. J. White, F. J. Zhao and R. Hurst, “Selenium Concentration and Speciation in Biofortified Flour and Bread: Retention of Selenium during Grain Biofortification, Processing and Production of Se-Enriched Food,” Food Chemistry, Vol. 126, No. 4, 2011, pp. 1771-1778.
http://dx.doi.org/10.1016/j.foodchem.2010.12.079

has been cited by the following article:

• TITLE: Mycelial Growth of Pleurotus Spp in Se-Enriched Culture Media

  AUTHORS: Marliane de Cássia Soares da Silva, Mateus Dias Nunes, Jose Maria Rodrigues da Luz, Maria Catarina Megumi Kasuya

  KEYWORDS: Mushrooms; Colony Morphology; Food; Sodium Selenite; Hyphae Diameter

  JOURNAL NAME: Advances in Microbiology, Vol.3 No.8A, December 26, 2013

  ABSTRACT: Selenium (Se) is an essential element to human. However, this element can be in low content in soil of some regions. Se deficiency may cause Keshan disease, thyroid dysfunction and osteoarthritis. The Se-enriched cereals are an interesting way to prevent these diseases. But, recent studies have shown that Se-enriched mushrooms are a better Se source. This occurs due to the high capacity of the fungi to absorb and transform the inorganic Se to organic forms, which are more bioavailable. Pleurotus ostreatus and Pleurotus eryngii are mushrooms species worldwide consumed and able to Se bioaccumulate. However, depending on the level of this element, it can be toxic for the fungus. Here we showed that the presence of the Se in culture medium decreases fungal growth rate, hyphae diameter and septum distance and causes alteration in color of colony. A garlic strong smell was directly proportional to Se level. P. eryngii was more tolerant to Se than P. ostreatus. So, it is important to screen this element level for Se-enriched mushroom production.