ЯКІСТЬ ТА АЕРОБНА СТАБІЛЬНІСТЬ ФЕРМЕНТОВАНОГО ПЛЮЩЕНОГО ЗЕРНА КУКУРУДЗИ ЗА СУМІСНОЇ ІНТРОДУКЦІЇ ПРОБІОТИЧНИХ ШТАМІВ МОЛОЧНОКИСЛИХ БАКТЕРІЙ ТА ПРЕДСТАВНИКІВ BACILLUS SUBTILIS

• Main Authors: Передерій, М. Г., Кравченко, Н. О., Божок, Л. В., Дмитрук, О. М.
• Format: Article
• Language: Ukrainian
• Published: Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine 2019
• Subjects: rolled corn grain; biological preservatives; probiotic bacteria; aerobic stability; preservation; плющене зерно кукурудзи; біологічні консерванти; пробіотичні бактерії; аеробна стабільність; консервування
• Online Access: https://smic.in.ua/index.php/journal/article/view/62

Objective. To find out the effect of combined introduction of probiotic strains of lactic acid bac-teria and Bacillus subtilis on the quality and aerobic stability of fermented rolled corn grain. Methods. Microbiological, zootechnical. Results. According to the results of organoleptic analysis, preserved rolled corn grain of the experimental and control variants had a preserved texture with a pleasant fruity odour. Preservation of crude fibre in the raw material of the experimental variants treated with Bacillus subtilis ВРT-B1 and under the combined use of lactic acid bacteria with aero-bic bacilli was higher by 10.0 % and 3.3 %, respectively, as compared to positive control parame-ters (Subtikon grain processing). The protein content in the experimental variants and the positive control was higher by 2.4–7.2 % than in the control variant of the feed (without the use of microor-ganisms). After aerobic exposure of feed for 14 days, preservation of crude fibre in all variants be-gan to decrease, however, the greatest losses (20 %) were noted in the control variant (without in-troduction of bacteria). The highest protein losses were observed in the control variant (3.8 %).After aerobic exposure, acidity in all variants of the experiment remained in the optimal range of pH 3.9–4.2. At day 70 of feed preservation, an increase in the number of lactic acid bacteria by 2–3 orders of magnitude in samples of experimental variants and positive control in comparison with this parameter in the raw material was noted. After air access to preserved rolled corn grain for 14 days, the lowest number of lactic acid bacteria was observed in absolute control, the high-est — in the variant with the combined inoculation by strains of Lactobacillus plantarum КT-L18/1 and Bacillus subtilis ВРT-B1. No pathogenic and butyric acid bacteria were detected. Conclusi-on. The combined use of probiotic strains of lactic acid bacteria and Bacillus subtilis to preserve corn grain contributes to the preservation of nutrients, the establishment and maintenance of an op-timal level of acidity, prevents aerobic food spoilage.