Influence of bionanoselene on quality and safety of probiotic fermented milk product

Selenium is a valuable microelement and a necessary component of many enzymes, which makes them active. Bionanoselenium particles, synthesised biogenically from sodium selenite in nutrient medium by culturing probiotic microorganisms, were used to produce sour cream. Adding bionanoselenium to the production of probiotic sour cream improves its taste and consistency, slows down oxidation processes, which significantly affects the shelf life of the product. The study of rheological properties of the product showed that it has increased resistance to external influences due to the influence of bionano selenium, which stimulates the production of exopolysaccharides by starter cultures. Microbiological studies have shown that probiotic sour cream enriched with bionanoselenium meets safety requirements. The study of the quality indicators of sour cream with the addition of bionanoselenium showed that the product is characterized by high consumer and functional properties.