ДИНАМІКА РОЗВИТКУ ПОПУЛЯЦІЙ МІКРООРГАНІЗМІВ У КОНСЕРВОВАНОМУ ПЛЮЩЕНОМУ ЗЕРНІ КУКУРУДЗИ ЗА ВПЛИВУ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ

• Дата: 2018
• Автори: Кравченко, Н. О., Передерій, М. Г.
• Формат: Стаття
• Мова: Ukrainian
• Опубліковано: Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine 2018
• Онлайн доступ: https://smic.in.ua/index.php/journal/article/view/37
• Назва журналу: Agriciltural microbiology

The dynamics of the development of microorganisms, changes in the level of acidity andthe ratio of the accumulated organic acids in canned by flattening the grain of corn wasinvestigated under the influence of strains of lactic acid bacteria (LAB), perspective for creationbiology preservatives.Application of the studied bacterial strains for canning rolled grain corn leads to theestablishment of optimal acidity of the feed and the ratio of organic acids, the inhibition of thegrowth and development of undesirable microorganisms. Introduction at the grain withsuspensions of the studied strains of LAB provides the maximum number of epiphytic lactic acidbacteria in the feed on the 15th day of canning with a further gradual reduction at 30th and 70htdays of the experiment. The number of lactic acid bacteria on 7th and 14th day after the openedsamples of canned rolled grain corn much higher than in the control variant (withoutprocessing).Dynamics of yeast growth in the feed under the influence of the investigated strainsof LAB characterized by their rapid development for 15th days with a gradual decline in theirnumbers in all variants at 30th and 70th days of conservation. The least number of yeasts isobserved on 14th day after the opening and air access in rolled grain treated with strains L.plantarum L32 and L. plantarum L18/1.