МІКРОБІОЛОГІЧНА ОЦІНКА ПЛЮЩЕНОГО ВОЛОГОГО ЗЕРНА КУКУРУДЗИ, ФЕРМЕНТОВАНОГО ШТАМАМИ ПРОБІОТИЧНИХ МІКРООРГАНІЗМІВ

• Дата: 2020
• Автори: Кравченко, Н. О., Передерій, М. Г., Дмитрук, О. М.
• Формат: Стаття
• Мова: Ukrainian
• Опубліковано: Institute of Agrocultural Microbiology and Agro-industrial Manufacture of NAAS of Ukraine 2020
• Теми: rolled corn grain; preservation; biological preservatives; probiotic bacteria; lactic acid bacteria; micromycetes; плющене зерно кукурудзи; консервування; біологічні консерванти; пробіотичні бактерії; молочнокислі бактерії; мікроміцети
• Онлайн доступ: https://smic.in.ua/index.php/journal/article/view/96
• Назва журналу: Agriciltural microbiology

Objective. Study the influence of Bacillus subtilis and probiotic strains of lactic acid bacteriaon microbiological processes during fermentation of rolled moist corn grain. Methods. Microbiological, zootechnical. Results. The antifungal activity of probiotic strains of Bacillus subtilis ВРТB1 and Lactobacillus plantarum KT-L18/1 against micromycetes isolated from rolled moist corngrain was studied. It has been established that B. subtilis ВРТ-B1 actively inhibits the growth ofmoulds of the genera Mucor, Rhisopus and Penicillium and yeasts of the genera Sacharomyces andTorulopsis. L. plantarum KT-L18/1 shows weak antifungal activity, pronounced antagonism is onlyobserved against micromycetes of the genus Penicillium and yeast of the genus Torulopsis. Underexposure to B. subtilis ВРТ-B1 and L. plantarum KT-L18/1, was a 3-fold increase in the number oflactic acid bacteria on a day 70 compared to the same parameter in the baseline raw material; nobutyric acid bacteria, moulds and pathogenic microorganisms were detected. When air flow isavailable for prepared moist corn, the development of micromycetes is observed within 14 days inall variants, except for inoculation of raw materials with L. plantarum KT-L18/1. At the same time,the number of micromycetes increased 2.4 times in the moist corn without the introduction of preservatives, which increases the probability of accelerated aerobic spoilage of feed and the threat ofcontamination with mycotoxins. Feed acidity both on a day 70 of preservation and on a day 14 fromthe beginning of air access in variants with the introduction of probiotic strains of B. subtilis ВРТB1 and L. plantarum KT-L18/1 and biopreservative Sil-All 4×4 was stably optimal within pH 4.0 to4.3. In a preserved rolled moist corn grain without introduction of preservative, pH of the feedincreased from 4.6 to 5.2, which is favourable for the active development of aerobic microflora.Conclusions. Making of rolled moist corn grain treated with B. subtilis ВРТ-B1 and L. plantarumKT-L18/1 ensures the establishment of optimal levels of feed acidity, prevents the intensive development of putrefactive microorganisms, micromycetes, which contributes to better aerobic stabilityof feed for 14 days after access of air compared with feed without the use of probiotic microorganisms; saturates the moist corn with probiotic microflora beneficial for animals.