КОНСЕРВУЮЧА ЗДАТНІСТЬ BACILLUS SUBTILIS ПРИ ЗАГОТІВЛІ ПЛЮЩЕНОГО ВОЛОГОГО ЗЕРНА КУКУРУДЗИ

• Main Authors: Кравченко, Н. О., Чумаченко, С. П., Передерій, М. Г.
• Format: Article
• Language: English; Ukrainian
• Published: Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine 2017
• Subjects: flattened wet grain of corn; preservation; nutritional value; microorganisms; Bacillus subtilis; плющене вологе зерно кукурудзи; консервування; поживність; мікроорганізми
• Online Access: https://smic.in.ua/index.php/journal/article/view/103

The study of the influence of Bacillus subtilis 44-p on the chemical composition, nutritional value and microbiological parameters of preserved flattened moist corn grain. Using B. subtilis 44- p, the contents of lactic acid bacteria at day 70 of preservation was 5.6 x 106-6.0 x 106 CFU, which is 35.7-40 % higher than the corresponding control parameter. The contents of butyric acid bacteria in samples from B. subtilis 44-p at day 70 of preservation decreased to 0.3 x 106-0.5 x 106 CFU relative to control, where their number was 1.2 x 106 CFU. The use of B. subtilis 44-р facilitated decrease of contents of micromycetes in the raw materials by 90-95 % compared to control. Upon the use of B. subtilis 44-p in the flattened moist corn grain, contents of the raw protein increased by 0.24-0.25 %, crude fiber – by 0.51-0.57 % compared to the results obtained upon the use of chemical preservative – ammonium carbonate (AC), where this parameter decreased by 0.23 % relative to control. Losses of dry matter were at the level of 1.15-1.5 % (in the control – 1.8 %). It was established that the use of B. subtilis 44-p stimulates the development of lactic acid bacteria and inhibits the growth of unwanted microorganisms in the preserved mass, facilitates the accumulation of lactic acid, ensuring retention of the feed nutritional value.