Influence of Selenium on the Growth and Bioactive Properties of Enterococcus faecium ABMC-05 in Whey

The data describe the behavior of Enterococcus faecium ABMC-05 in whey and selenium-supplemented whey used as culture media during 120 h of fermentation. The analyses included the evaluation of growth kinetics, pH determination, free amino group content measured by the TNBS (2,4,6-trinitrobenzenesulfonic acid) method, antioxidant activity assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, as well as ACE (angiotensin-converting enzyme) inhibitory activity.