Selenium is an essential trace element for both human and animals and is required for the 21st amino acid, selenocysteine, which is used for the synthesis of about a dozen selenoenzymes. In this study, it is demonstrated that shiitake mushroom is a good Se accumulator and only one step during fructification was necessary to obtained enriched mushroom. Se enriched shiitake mushroom can be considered to be an excellent source of this element and used to consumption in different ways.

The production of mushrooms enriched with essential elements, e.g. selenium, for human health is an interesting strategy to improve the functional foods supply. The selenium is an essential mineral and makes part of structure of enzymes involved in the oxidative metabolism. However, the selenium effect on the activity of respiratory and lignocellulolytic enzymes has not been considered. The understanding of this effect is important to determine the selenium concentration that increases the mushroom productivity and the degradation rate of the substrate. In this study, it was observed reduction of the respiratory activity of Lentinula edodes (Berk.) Pegler, the shiitake mushroom, in function of the increasing of the sodium selenite concentration in the substrate (p < 0.05). Selenium did not inhibit the activity of the hydrolytic enzymes (cellulase and xylanase), but it increased the activity of the oxidative enzyme (laccase). Respiratory activity of L. edodes has a negative correlation with sodium selenite concentration added in substrate. Thus is important to define the ideal dose of selenium to be added to the substrate for increasing lignocellulosic residues degradation and, consequently, guarantee a higher production of Se-enriched mushrooms.

The production of goat milk can become an important tool in the politics of food production and food security, thus suggesting the development of new products to add value and increase its acceptance, for example, kefir is a drink made from fermented milk at room temperature. Considering the potential about the goat milk like a food, this work was developed to create a fermented product (Kefir) with base in goat milk and to evaluate their physical-chemical characteristics and acceptance. The pasteurized goat milk received the addition of kefir unhydrated grain. Analysis of pH, acidity, humidity, ask and density, were realized. The tests were realized with sixty people that tried about preference and intention buy test with a prefer scale. Four formulations were tested, one with a natural (A) savor and three with strawberry savor with different concentrations: (B, C and D) 30, 40 and 50 %. The preference between the samples were analyzed with statistics using the variance (ANOVA) and the average comparison was determined using the Tukey Test for average comparison a level of 5 %. The results showed that had a great acceptance wish the strawberry savor (D), but some opposition about the goat milk odor.