МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ
Objective. Study the metabolic activity of strains of lactic acid bacterial strains after their introduction into alfalfa haylage as a component of preservatives. Methods. Microbiological (determining the number of microorganisms, obtaining antibiotic-resistant mutants of bacterial strains), zootech...
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Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine
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| author | Кравченко, Н. О. Дмитрук, О. М. |
| author_facet | Кравченко, Н. О. Дмитрук, О. М. |
| author_institution_txt_mv | [
{
"author": "Н. О. Кравченко",
"institution": "Інститут сільськогосподарської мікробіології та агропромислового виробництва НААН"
},
{
"author": "О. М. Дмитрук",
"institution": "Інститут сільськогосподарської мікробіології та агропромислового виробництва НААН"
}
] |
| author_sort | Кравченко, Н. О. |
| baseUrl_str | https://smic.in.ua/index.php/journal/oai |
| collection | OJS |
| datestamp_date | 2026-07-22T10:10:51Z |
| description | Objective. Study the metabolic activity of strains of lactic acid bacterial strains after their introduction into alfalfa haylage as a component of preservatives. Methods. Microbiological (determining the number of microorganisms, obtaining antibiotic-resistant mutants of bacterial strains), zootechnical (pH level, accumulation and ratio of organic acids in the fermentation process), statistical. Results. Lactobacillus plantarum KT-L18/1str, L. plantarum 32str strains introduced into the haylage substrate are stored in the feed in an active state for a long time and at day 30 of fermentation take a dominant position among native lactic acid bacteria, retaining 80 % of the acid-forming capacity and antagonistic activity against Staphylococcus aureus. The best results of the action of the studied lactic acid bacteria (LAB) after introduction into alfalfa haylage were obtained when the mass was dry-cured to a moisture content of 60–61 %, while the share of lactic acid in the total amount of organic acids formed in the experimental variants of the haylage ranged from 85.5 % to 89.3 % versus the control, where the share of lactic acid reached only 42 %. Increasing the degree of feed acidification in experimental variants at a given alfalfa moisture content ensured a decrease in the butyric acid content to 1.12–1.7 % versus 26.3 % in the control variant. Treatment of alfalfa haylage dry-cured to a moisture content of 38–39 % with strains of lactic acid bacteria did not affect the increase in the proportion of lactic acid. Conclusion. The use of probiotic L. plantarum KT-L18/1str and L. plantarum 32str made it possible to establish their competitiveness and metabolic activity in the process of alfalfa haylage preparation. The use of LAB probiotic strains for alfalfa haylage preparation improved fermentation processes, in particular, when dry matter content was at the level of 39–40 %. |
| doi_str_mv | 10.35868/1997-3004.36.47-54 |
| first_indexed | 2025-07-17T12:26:41Z |
| format | Article |
| fulltext |
47
МІКРОБІОЛОГІЯ КОРМІВ
Сільськогосподарська мікробіологія. 2022. Вип. 36. С. 47–54.
ISSN 1997-3004
https://doi.org/10.35868/1997-3004.36.47-54
UDC 579.64:636.085
METABOLIC ACTIVITY OF LACTIC ACID
BACTERIAL STRAINS AFTER THEIR INTRODUCTION
INTO ALFALFA HAYLAGE
N. O. Kravchenko, О. М. Dmytruk
Institute of Agricultural Microbiology and Agroindustrial Manufacture, NAAS
97 Shevchenka str., Chernihiv, 14030; Ukraine; e-mail: nat.probiotik@gmail.com
Objective. Study the metabolic activity of strains of lactic acid bacterial strains after their in-
troduction into alfalfa haylage as a component of preservatives. Methods. Microbiological (deter-
mining the number of microorganisms, obtaining antibiotic-resistant mutants of bacterial strains),
zootechnical (pH level, accumulation and ratio of organic acids in the fermentation process), statis-
tical. Results. Lactobacillus plantarum KT-L18/1str, L. plantarum 32str strains introduced into the
haylage substrate are stored in the feed in an active state for a long time and at day 30 of fermenta-
tion take a dominant position among native lactic acid bacteria, retaining 80 % of the acid-forming
capacity and antagonistic activity against Staphylococcus aureus. The best results of the action of
the studied lactic acid bacteria (LAB) after introduction into alfalfa haylage were obtained when
the mass was dry-cured to a moisture content of 60–61 %, while the share of lactic acid in the total
amount of organic acids formed in the experimental variants of the haylage ranged from 85.5 % to
89.3 % versus the control, where the share of lactic acid reached only 42 %. Increasing the degree
of feed acidification in experimental variants at a given alfalfa moisture content ensured a decrease
in the butyric acid content to 1.12–1.7 % versus 26.3 % in the control variant. Treatment of alfalfa
haylage dry-cured to a moisture content of 38–39 % with strains of lactic acid bacteria did not af-
fect the increase in the proportion of lactic acid. Conclusion. The use of probiotic L. plantarum
KT-L18/1str and L. plantarum 32str made it possible to establish their competitiveness and metabolic
activity in the process of alfalfa haylage preparation. The use of LAB probiotic strains for alfalfa
haylage preparation improved fermentation processes, in particular, when dry matter content was
at the level of 39–40 %.
Key words: lactic acid bacteria, haylage, alfalfa, number of microorganisms, antagonistic ac-
tivity, organic acids.
Introduction. Alfalfa is a valuable fodder
crop, rich in protein and crude fibre, and has ex-
cellent palatability for animals. Consuming al-
falfa helps to increase the protein content in
milk and milk productivity, crude fibre stimu-
lates the processes of digestion of feed in the
animal’s body [1; 2]. However, the high concen-
tration of protein determines the high buffer ca-
pacity of the herbage of alfalfa, which, against
the background of sugar deficiency, determines
the culture’s belonging to those unsuitable for
ensiling. Therefore, alfalfa is used mainly for
making haylage. It is believed that with this
method of harvesting, the preservation of feed is
ensured due to “physiological dryness”, which
inhibits growth of undesirable microorganisms.
As a result, feed is preserved regardless of the
degree of acidification [3]. At the same time,
there is evidence that the development of buty-
ric acid bacteria and the accumulation of butyric
acid occurs in haylage from crops unsuitable for
ensiling under weak acidification and even when
raw materials are dry-cured to a dry matter con-
tent of 45–50 %, which makes it impossible to
obtain high-quality feed. These processes can be
prevented by accelerating and increasing the
© N. O. Kravchenko, О. М. Dmytruk, 2022
48
acidification of the alfalfa haylage mass [4]. The
most effective way to achieve this is the use of
microbiological preparations, in particular, ba-
sed on lactic acid bacterial strains.
Analysis of recent studies and publica-
tions. Lactic acid bacteria (LAB) are wide-
spread in nature: both as part of epiphytic mi-
croorganisms of plants, and as part of the mi-
crobiota of the gastrointestinal tract of animals
and humans. They can be isolated from almost
all plant and animal materials that a person
brings into their sphere of activity, containing
the necessary amount of carbohydrates, vita-
mins, and protein degradation products [5; 6].
Upon the development in natural and production
substrates and the ability to produce biologically
active substances (organic acids, vitamins, en-
zymes, bacteriocins, etc.), lactic acid bacteria
enter into versatile relations with other microor-
ganisms. These properties of lactic acid bacteria
are widely used in agriculture, in particular, in
feed preservation [7]. Lactic acid bacteria im-
prove the microbiological composition of hay-
lage, produces more lactic acid and less acetic
acid, reduces ammonia content, and improves
the palatability of feed. It was registered that
LAB are most effective when harvesting crops
that are difficult to ensilage, although their use
improves the quality of feed from well-
ensilaged crops, such as corn. In addition, pre-
served feed prepared with the involvement of
probiotic LAB, provided they are stored in the
form of ready-made feed, perform the role of a
probiotic carrier [8]. The microbioecosystem of
silage and haylage is artificially created and, due
to the action of anthropogenic factors, is capable
of continuous changes, which makes it a unique
and unpredictable microniche. With a sharp
change in the values of the redox potential, tem-
perature, humidity, pH level, which sometimes
reach extreme values, both uncontrolled repro-
duction and a decrease in the number of indi-
vidual representatives of the natural microbiota
are possible, which determines the taxonomic
diversity of the microbiocenosis of this type of
feed. As a result, strains of microorganisms in-
cluded in microbial preservatives should be
carefully selected according to the main charac-
teristics: growth rate, synthesis of organic acids,
homofermentability, osmotolerance, antagonis-
tic activity, etc. [9–12]. However, available mi-
crobial preservatives for green fodder are not
always reliable and effective. The reasons for
the unsatisfactory results with such preparations
are different [13]. A number of researchers have
come to the conclusion that the bacterial strains
forming the basis of biopreservatives are dege-
nerating, since the metabolism of bacteria is ge-
netically determined, and therefore regulated
and maintained physiologically. This means that
during fluctuating environmental conditions, the
biochemical activity of bacteria may undergo
certain changes [14; 15]. Considering the above,
it can be concluded that the successful introduc-
tion of lactic acid bacteria into silage or haylage
ecosystems is the basis of their effective use as
part of preservatives.
Objective. Study the metabolic activity of
strains of lactic acid bacterial strains after their
introduction into alfalfa haylage as a component
of preservatives.
Materials and methods. Study objects:
probiotic bacteria Lactobacillus plantarum (KT-
L18/1, L32 strains) from the Collection of Mi-
croorganisms of the Probiotics Laboratory [16].
Getting streptomycin-resistant strains.
L. plantarum KT-L18/1, L32 were cultivated on
selective MRS medium with the addition of the
antibiotic streptomycin, gradually increasing its
concentration. After eight such passages, strep-
tomycin-resistant mutant strains of L. plantarum
KT-L 18/1str and L. plantarum 32str at a dose of
5.0 mg/mL were obtained [17].
Conditions of experimental alfalfa haying.
Alfalfa after mowing in the phase of the begin-
ning of budding was dried to a dry matter con-
tent of 39–40% (experiment I) and 60–61% (ex-
periment II), crushed plant material was placed
for fermentation in 0.5 L polyethylene bags.
Streptomycin-resistant strains of lactic acid bac-
teria, namely L. plantarum KT-L18/1str and
L. plantarum 32str were used for inoculation.
Treatment of raw materials with suspensions of
lactic acid bacteria was carried out at the rate of
108 cells/mL per 1 kg of alfalfa. At day 3, 15
and 30 days, microbiological tests were con-
ducted. At day 30, the active acidity (pH) and
the content of organic acids were determined.
Determination of the pH of the preserved feed
was carried out by potentiometric measurement
of the activity of hydrogen ions in the aqueous
extract using a pH-meter pH-150 MИ. The
amount of free and bound organic acids was de-
termined by the Lepper-Flieg method [18].
Accounting for the number of microorga-
nisms and research on the synthesis of lactic
ISSN 1997-3004 Сільськогосподарська мікробіологія. 2022. Вип. 36.
49
acid. The number of lactic acid bacteria was de-
termined on de Man medium (MRS), counting
the number of colonies after 2–7 days of culti-
vation at 37 °C ± 0.5 °C. The number of moulds
and yeast was determined on the Sabouraud
medium by surface method with subsequent cul-
tivation for 3–4 days (if necessary, 7–8 days) at
28 °C ± 0.5 °C. The number of clostridia was
determined on iron-sulphite agar by the number
of black colonies that grew in the depth of the
medium during 24 hours of cultivation at 37 °C
± 0.5 °C. Study of the viability of L. plantarum
KT-L18/1str and L. plantarum 32str was carried
out by the method of limiting dilutions with in-
oculation on de Man medium (MRS) with and
without the addition of streptomycin to their
composition. The antagonistic activity of probi-
otic bacteria was studied by the diffusion meth-
od of blocks to the Staphylococcus aureus test
culture [19].
Sterile skimmed milk was used to deter-
mine the amount of lactic acid accumulated by
the test bacterial strains. The medium in test
tubes was inoculated with 0.1 cm3 of culture and
cultivated at 37 °C for 14 days. After incuba-
tion, acidity was determined using titration with
0.1 N sodium hydroxide (NaOH) solution [19].
Statistical data processing was carried out
according to generally established methods
using Microsoft Office software package, which
is presented in the form of mean values and
their errors.
Results and discussion. According to the
results of the experimental haying, it was estab-
lished that L. plantarum KT-L18/1str and
L. plantarum 32str introduced into the plant
mass of alfalfa (39–40% dry matter content) are
stored in the feed for a long time in an active
state and at day 30 of fermentation occupy a
dominant position among aboriginal lactic acid
bacteria. For instance, the total number of LAB
in the silage variants after the introduction of
L. plantarum KT-L18/1str and L. plantarum 32str
was the highest at day 15 of fermentation and
amounted to 32–45 billion CFU/g versus 150
million CFU/g in the control (Fig. 1).
The share of L. plantarum KT-L 18/1str and
L. plantarum 32str in the total number of lactic
acid bacteria isolated from the hay was 54 %
and 58 %, respectively. And already at day 30,
their percentage in the total number of lactic
acid bacteria was 79 % and 81 %, which indi-
cates the high competitiveness of the test strains
against the background of aboriginal lactic acid
microbiota.
At the same time, determining the number
of introduced LAB without taking into account
the maintenance of parameters of their metabo-
lic activity does not give a complete description
of the efficiency of microorganisms for alfalfa
haying. An important feature of LAB strains,
which makes them promising for use in feed
preservation, is their ability to form lactic acid.
According to the results of the study of the acid-
forming ability of L. plantarum KT-L 18/1str
and L. plantarum 32str under the condition of
Fig. 1. The dynamics of the number of strains of lactic acid bacteria introduced into haylage
from alfalfa against the background of their total number (39–40 % dry matter content).
0,95 3 1 7 3150
32000
17900
45000
26100
10 2000 1600 3000 2400
-10000
0
10000
20000
30000
40000
50000
control aboriginal LAB + L.
plantarum КТ-L18/1str
L. plantarum КТ- L18/1
str
aboriginal LAB + L.
plantarum 32 str
L. plantarum 32 str
m
ln
C
FU
/g
day 3 day 15 day 30
control aboriginal LAB + L. plantarum aboriginal LAB + L. plantarum 32str
L. plantarum KT-L18/1str KT-L18/1str L. plantarum 32str
ISSN 1997-3004 Сільськогосподарська мікробіологія. 2022. Вип. 36.
50
their introduction into the alfalfa haylage eco-
system, it was shown that during 30 days of
fermentation, the test strains retain the ability to
form acid, but 18.6 % and 19.5 % decrease in
the activity of lactic acid formation is reported,
respectively (Fig. 2).
In a comparative aspect, the antagonistic
activity of L. plantarum KT-L18/1str and
L. plantarum 32str against the test culture S. au-
reus was studied before and after introduction
into alfalfa haylage. It was shown that the stu-
died probiotic strains, when introduced into the
haylage ecosystem during the 30-day period of
alfalfa fermentation, retain their antagonistic ac-
tivity against S. aureus (Fig. 3).
In L. plantarum KT-L18/1str and L. planta-
rum 32str isolated from haylage, a decrease in
the growth inhibition zones of the test culture
was established by 21 % and 22.3 %, respec-
tively, compared to their primary cultures. A
decrease in metabolic activity may be associated
with the period of adaptation of microorganisms
to both the chemical composition of plant mate-
rial and the high osmotic pressure that occurs
during hay harvesting.
In experiments on alfalfa haying, a number
of factors (pH level, accumulation and ratio of
organic acids in the fermentation process) that
Fig. 2. Acid-forming activity of L. plantarum КТ-L18/1str, L. plantarum 32str strains introduced
into alfalfa haylage (39–40 % dry matter content).
Fig. 3. Antagonistic activity of probiotic strains L. plantarum КТ-L18/1str, L. plantarum 32str
introduced into alfalfa haylage (39–40 % dry matter content).
26,4
25,7
21,5
20,7
0 5 10 15 20 25 30
L.plantarum КТ- L18/1 str
L.plantarum КТ- L18/1 str
L. plantarum 32 str
L. plantarum 32 str
Turner degree, Т°
Acid formation, culture from haylage Acid formation, primary culture
26,6 25,9
21,0 20,4
0
5
10
15
20
25
30
L.plantarum КТ- L18/1 str L.plantarum КТ- L18/1 str L. plantarum 32 str L. plantarum 32 str
Antagonism, primary culture Antagonism culture from haylage
D
ia
m
et
er
o
f g
ro
w
th
in
hi
bi
tio
n
zo
ne
in
te
st
c
ul
tu
re
, m
m
L. plantarum KT-L18/1str L. plantarum KT-L18/1str L. plantarum 32str L. plantarum 32str
L. plantarum 32str
L. plantarum 32str
L. plantarum KT-L18/1str
L. plantarum KT-L18/1str
ISSN 1997-3004 Сільськогосподарська мікробіологія. 2022. Вип. 36.
51
directly affect the storage of preserved feed
were studied (Tables 1 and 2). The content of
lactic acid in alfalfa haylage dry-cured to a
moisture content of 60–61 % in variants with
the addition of probiotic bacteria was higher
than in the control by 1.3–1.62 %. At the same
time, its share in the total amount of organic
acids formed in experimental versions of hay-
lage ranged from 85.5 % to 89.3 %, while in the
control this parameter reached only 42 %. It is
no surprise that the low proportion of lactic acid
in the control variant of haylage affected the pH
level, which was higher than the corresponding
parameters in the experimental variants. Increas-
ing the degree of feed acidification in the expe-
rimental variants with high alfalfa humidity en-
sured a decrease in the butyric acid content
compared to the control variant (26.3 %) to
1.12–1.7 %. Treatment of alfalfa haylage adjus-
ted to a moisture content of 38–39 % with LAB
strains did not affect the increase in the propor-
tion of lactic acid. L. plantarum 32str was found
to be more effective in terms of haylage mass
under these conditions.
The effect of probiotic strains L. plantarum
KT-L18/1str and L. plantarum 32str used for al-
falfa haying was more pronounced at low dry
matter content (39–40 %). Favourable condi-
tions were created without the use of LAB for
the accumulation of butyric acid even with a
low moisture content in the raw material.
Conclusion. The use of probiotic strains L.
plantarum KT-L18/1str and L. plantarum 32str
allowed to establish their competitiveness and
metabolic activity in the process of alfalfa ha-
ying. The specified LAB strains introduced into
haylage are stored in the feed for a long time in
an active state, with the ability to acidify and
demonstrate antagonistic activity. The use of
probiotic strains of LAB improves fermentation
processes during alfalfa haying with a dry mat-
ter content of 39–40 %.
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ISSN 1997-3004 Сільськогосподарська мікробіологія. 2022. Вип. 36.
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53
Bacterial Producers. Biotechnology & Bioindustry,
1(4), 3–15. https://doi.org/10.1080/02052067.1986.
10824231
15. O’Donnell, M. M., Forde, B. M., Nevil-
le, B., Ross, P. R., & O’Toole, P. W. (2011). Carbo-
hydrate Catabolic Flexibility in the Mammalian In-
testinal Commensal Lactobacillus ruminis Revealed
by Fermentation Studies Aligned to Genome An-
notations. Microbial Cell Factories, 10(1), 1–11.
https://doi.org/10.1186/1475-2859-10-S1-S12
16. Pat. 115938 UA МПК С12N 1/20, А61К
35/744. Strain of bacteria Lactobacillus plantarum
for the manufacture of probiotic preparations and
microbial preservatives for feed production, Krav-
chenko, N. O., Dmitruk, O. M., Ageev, V. O., Bo-
zhok, L. V., Publ. 10.01.2018 [in Ukrainian].
17. Gerhardt, F. (Ed.). (1984). Metodyi obschey
bakteriologii [Methods of general bacteriology].
Vol. 2. Moskva: Mir [in Russian].
18. Petuhova, E. A., Bessarabova, R. F., Hale-
neva, L. D., & Antonova, O. A. (1989). Zootekhni-
cheskij analiz kormov [Zoological analysis of feed].
Moskva: Agropromizdat [in Russian].
19. Kvasnikov, E. I., Nesterenko, O. I. (1975).
Molochnokislyie bakterii i puti ih ispolzovaniya
[Lactic acid bacteria and ways of their use]. Moskva:
Nauka [in Russian].
Received 29.08.2022
https://doi.org/10.35868/1997-3004.36.47-54
УДК 579.64:636.085
МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ
БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ
Н. О. Кравченко, О. М. Дмитрук
Інститут сільськогосподарської мікробіології та агропромислового виробництва НААН, м. Чернігів
e-mail: nat.probiotik@gmail.com
Мета. Вивчити метаболічну активність штамів молочнокислих бактерій за інтродук-
ції в сінаж з люцерни для їх використання у складі консервантів. Методи. Мікробіологічні
(визначення чисельності мікроорганізмів, отримання антибіотикостійких мутантів бакте-
ріальних штамів), зоотехнічні (рівень рН, накопичення та співвідношення органічних кислот
у процессі ферментації), статистичні. Результати. Інтродуковані в сінажований субст-
рат штами Lactobacillus plantarum КТ-L18/1str, L. plantarum 32str тривалий час зберігаються
у кормі в активному стані та на 30-ту добу ферментації займають домінантне місце серед
аборигенних молочнокислих бактерій, зберігаючи 80 % здатності до кислотоутворення та
антагоністичної активності до Staphylococcus aureus. Найкращі результати дії досліджу-
ваних молочнокислих бактерій (МКБ) за інтродукції в сінаж з люцерни отримано за прив’я-
лення маси до вологості 60–61 %, водночас частка молочної кислоти в загальній кількості
утворених органічних кислот у дослідних варіантах сінажу становила від 85,5 % до 89,3 %
проти контрольного, де частка молочної кислоти сягала лише 42 %. Збільшення ступеня
підкислення корму в дослідних варіантах за такої вологості люцерни забезпечило зниження
вмісту масляної кислоти до 1,12–1,7 % проти 26,3 % у контрольному варіанті. Обробка сі-
нажу з люцерни, прив’яленого до вологості 38–39 %, штамами молочнокислих бактерій не
вплинула на збільшення частки молочної кислоти. Висновки. Використання пробіотичних
L. plantarum КТ-L18/1 str та L. plantarum 32str дозволило встановити їхню конкурентоздат-
ність та метаболічну активність у процесі сінажування люцерни. Застосування пробіоти-
чних штамів МКБ для сінажування люцерни впливало на покращення ферментаційних про-
цесів, зокрема за вмісту сухої речовини на рівні 39–40 %.
Ключові слова: молочнокислі бактерії, сінаж, люцерна, чисельність мікроорганізмів,
антагоністична активність, органічні кислоти.
ISSN 1997-3004 Сільськогосподарська мікробіологія. 2022. Вип. 36.
54
ЦИТОВАНА ЛІТЕРАТУРА
1. Мак-Дональд П., Эдвардс Р., Гринхалдж Дж.
Питание животных. М. : Колос, 1970. 503 с.
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6. Промышленная микробиология: Учеб. по-
собие для вузов по спец. «Микробиология» и
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Visconti A. Production of phenyllactic acid by lactic
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10.1016/j.anifeedsci.2012.03.017
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Lactobacillus ruminis Revealed by Fermentation
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16. Штам бактерій Lactobacillus plantarum
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мікробних консервантів для кормовиробництва:
пат. 115938 Україна МПК С12N 1/20, А61К 35/744,
Н. О. Кравченко, О. М. Дмитрук, В. О. Агеєв,
Л. В. Божок; заявник і патентовласник: Інститут
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Отримано 29.08.2022
ISSN 1997-3004 Сільськогосподарська мікробіологія. 2022. Вип. 36.
|
| id | oai:ojs2.smic.in.ua:article-502 |
| institution | Agriciltural microbiology |
| keywords_txt_mv | keywords |
| language | English |
| last_indexed | 2026-07-23T01:15:44Z |
| publishDate | 2022 |
| publisher | Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine |
| record_format | ojs |
| resource_txt_mv | smicinua/93/0eb8410e72135d602430821a19655293.pdf |
| spelling | oai:ojs2.smic.in.ua:article-5022026-07-22T10:10:51Z METABOLIC ACTIVITY OF LACTIC ACID BACTERIAL STRAINS AFTER THEIR INTRODUCTION INTO ALFALFA HAYLAGE МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ Кравченко, Н. О. Дмитрук, О. М. lactic acid bacteria, haylage, alfalfa, number of microorganisms, antagonistic activity, organic acids молочнокислі бактерії, сінаж, люцерна, чисельність мікроорганізмів, антагоністична активність, органічні кислоти Objective. Study the metabolic activity of strains of lactic acid bacterial strains after their introduction into alfalfa haylage as a component of preservatives. Methods. Microbiological (determining the number of microorganisms, obtaining antibiotic-resistant mutants of bacterial strains), zootechnical (pH level, accumulation and ratio of organic acids in the fermentation process), statistical. Results. Lactobacillus plantarum KT-L18/1str, L. plantarum 32str strains introduced into the haylage substrate are stored in the feed in an active state for a long time and at day 30 of fermentation take a dominant position among native lactic acid bacteria, retaining 80 % of the acid-forming capacity and antagonistic activity against Staphylococcus aureus. The best results of the action of the studied lactic acid bacteria (LAB) after introduction into alfalfa haylage were obtained when the mass was dry-cured to a moisture content of 60–61 %, while the share of lactic acid in the total amount of organic acids formed in the experimental variants of the haylage ranged from 85.5 % to 89.3 % versus the control, where the share of lactic acid reached only 42 %. Increasing the degree of feed acidification in experimental variants at a given alfalfa moisture content ensured a decrease in the butyric acid content to 1.12–1.7 % versus 26.3 % in the control variant. Treatment of alfalfa haylage dry-cured to a moisture content of 38–39 % with strains of lactic acid bacteria did not affect the increase in the proportion of lactic acid. Conclusion. The use of probiotic L. plantarum KT-L18/1str and L. plantarum 32str made it possible to establish their competitiveness and metabolic activity in the process of alfalfa haylage preparation. The use of LAB probiotic strains for alfalfa haylage preparation improved fermentation processes, in particular, when dry matter content was at the level of 39–40 %. Мета. Вивчити метаболічну активність штамів молочнокислих бактерій за інтродукції в сінаж з люцерни для їх використання у складі консервантів. Методи. Мікробіологічні (визначення чисельності мікроорганізмів, отримання антибіотикостійких мутантів бактеріальних штамів), зоотехнічні (рівень рН, накопичення та співвідношення органічних кислот у процессі ферментації), статистичні. Результати. Інтродуковані в сінажований субстрат штами Lactobacillus plantarum КТ-L18/1str, L. plantarum 32str тривалий час зберігаються у кормі в активному стані та на 30-ту добу ферментації займають домінантне місце серед аборигенних молочнокислих бактерій, зберігаючи 80 % здатності до кислотоутворення та антагоністичної активності до Staphylococcus aureus. Найкращі результати дії досліджуваних молочнокислих бактерій (МКБ) за інтродукції в сінаж з люцерни отримано за прив’ялення маси до вологості 60–61 %, водночас частка молочної кислоти в загальній кількості утворених органічних кислот у дослідних варіантах сінажу становила від 85,5 % до 89,3 % проти контрольного, де частка молочної кислоти сягала лише 42 %. Збільшення ступеня підкислення корму в дослідних варіантах за такої вологості люцерни забезпечило зниження вмісту масляної кислоти до 1,12–1,7 % проти 26,3 % у контрольному варіанті. Обробка сінажу з люцерни, прив’яленого до вологості 38–39 %, штамами молочнокислих бактерій не вплинула на збільшення частки молочної кислоти. Висновки. Використання пробіотичних L. plantarum КТ-L18/1 str та L. plantarum 32str дозволило встановити їхню конкурентоздатність та метаболічну активність у процесі сінажування люцерни. Застосування пробіотичних штамів МКБ для сінажування люцерни впливало на покращення ферментаційних процесів, зокрема за вмісту сухої речовини на рівні 39–40 %. Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine 2022-12-22 Article Article Рецензована Стаття application/pdf https://smic.in.ua/index.php/journal/article/view/502 10.35868/1997-3004.36.47-54 Agricultural microbiology; Vol. 36 (2022): Agriciltural microbiology; 47-54 Сільськогосподарська мікробіологія; Том 36 (2022): Сільськогосподарська мікробіологія; 47-54 1997-3004 10.35868/1997-3004.36 en https://smic.in.ua/index.php/journal/article/view/502/574 Авторське право (c) 2022 N. O. Kravchenko, О. М. Dmytruk https://creativecommons.org/licenses/by/4.0 |
| spellingShingle | молочнокислі бактерії сінаж люцерна чисельність мікроорганізмів антагоністична активність органічні кислоти Кравченко, Н. О. Дмитрук, О. М. МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ |
| title | МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ |
| title_alt | METABOLIC ACTIVITY OF LACTIC ACID BACTERIAL STRAINS AFTER THEIR INTRODUCTION INTO ALFALFA HAYLAGE |
| title_full | МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ |
| title_fullStr | МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ |
| title_full_unstemmed | МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ |
| title_short | МЕТАБОЛІЧНА АКТИВНІСТЬ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ЗА ІНТРОДУКЦІЇ В СІНАЖ З ЛЮЦЕРНИ |
| title_sort | метаболічна активність штамів молочнокислих бактерій за інтродукції в сінаж з люцерни |
| topic | молочнокислі бактерії сінаж люцерна чисельність мікроорганізмів антагоністична активність органічні кислоти |
| topic_facet | lactic acid bacteria haylage alfalfa number of microorganisms antagonistic activity organic acids молочнокислі бактерії сінаж люцерна чисельність мікроорганізмів антагоністична активність органічні кислоти |
| url | https://smic.in.ua/index.php/journal/article/view/502 |
| work_keys_str_mv | AT kravčenkono metabolicactivityoflacticacidbacterialstrainsaftertheirintroductionintoalfalfahaylage AT dmitrukom metabolicactivityoflacticacidbacterialstrainsaftertheirintroductionintoalfalfahaylage AT kravčenkono metabolíčnaaktivnístʹštamívmoločnokislihbakteríjzaíntrodukcíívsínažzlûcerni AT dmitrukom metabolíčnaaktivnístʹštamívmoločnokislihbakteríjzaíntrodukcíívsínažzlûcerni |