The quality of the silage when preserving the green mass of herbs with a new generation of leavens in laboratory conditions

Abstract

The article presents the results of studies of the quality of silage in the canning of cere-al-legume green mass: the leaven "Yarosil, bacterial preservative, suspension" in an amount: 50 ml per ton, 275 ml per ton 500 ml per ton, containing Lactobacillus plantarum K-36, K- 64, K-65, K-72, K-74, K-87, K-167; Lactobacillus lactis subsp. lactis Ep-157, Lactobacillus paracasei Ep-154 Ep-155 Ep-156 Ep-158, Streptococcus thermophilus K-35, the concentration (total) was 1.5õ109 CFU / cm3; starter culture "Yarosil dry powder" in a dose: 1 g per ton, 5.5 g per ton, 10 g per ton The composition of the microflora was the same as in the yeast "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to "Yarosil dry powder" (total) 8õ1010 CFU / cm3. The optimal amount of introduction (dose) of the indi-cated starter cultures into the canned green cereal-legume mass has been revealed. The amount of sourdough added had an impact on the safety, chemical composition and nutritional value of the resulting haylage. More optimal results were obtained when adding the starter culture "Yar-osil bacterial preservative, suspension" in the amount of 50 ml / t to the cereal-legume green mass. The starter culture increased the crude protein content by 1.03% (the control sample con-tained 7.85%, the experimental one - 8.88%), reduced the crude fiber content by 0.74% (the control sample contained 27.13%, the experimental – 26, 39%), reduced the content of butyric acid by 0.11% in the control sample contained 0.17%, in the experimental - 0,06%). When add-ing the starter culture "Yarosil dry powder" the best result was obtained when adding 5.5 g/ t. The starter culture increased the crude protein content by 1.54% (the control sample contained 7.85%, the experimental one – 9.39 %), reduced the crude fiber content by 0.72 % (the control sample contained 27.13 %, the experimental – 26, 41%), reduced the content of butyric acid by 0.06 % in the control sample contained 0.17%, in the experimental – 0,11 %). The amount of the added starter culture did not affect the organoleptic characteristics. The resulting haylage corresponded to GOST R 55986-2014, no mold or rot was found in it, the crushed mass of plants (stems, leaves) was clearly distinguishable, had a greenish-yellow color, a pleasant, specific smell of pickled vegetables. As a result of the research, the optimal doses of the studied starter cultures were established for the quality of haylage from cereal-leguminous green mass.