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Information × Registration Number 0221U100376, 0116U002090 , R & D reports Title To study the features of probiotic bacteria development, their influence on group of microorganisms formation and microbiological processes in canning corn grain popup.stage_title Head Kravchenko Natalia O, Кандидат ветеринарних наук Registration Date 05-01-2021 Organization Institute of Agricultural Microbiology and Agro-industrial Manufacture of National Academy of Agrarian Sciences popup.description2 The object of research is the process of canning corn grain. The purpose of research is to study the influence of probiotic bacteria of different taxonomic groups on the formation of groups of microorganisms and the course of microbiological processes in the preservation of corn grain; to develop a method of preserving corn grain with the participation of probiotic microorganisms. Research methods - microbiological, zootechnical, statistical. Data on the peculiarities of successional changes of microorganism groups in flattened corn grain with the participation of probiotic bacteria of the species Bacillus subtilis and lactic acid bacteria were obtained. Screening of promising bacterial strains for the ability to synthesize biologically active substances, for antagonistic and antifungal activity. Promising among the studied probiotic bacteria are strains of B.subtilis ВРТ-В1. L. plantarum KT-L18 / 1. There was a negative correlation between the number of lactic acid bacteria and micromycetes in canned flattened wet corn grain by treatment with probiotic bacterial strains of both B. subtilis and lactic acid bacteria. The effect of biological preservation with the participation of probiotic bacteria of the species B. subtilis and lactic acid bacteria of flattened wet corn grain on the optimal amount of hydrogen ions and increasing the ratio between the content of lactic and acetic acids in the absence of butyric acid. The technology of biological preservation of flattened corn grain by treatment with strains of probiotic bacteria of the species B.subtilis and lactic acid bacteria in production conditions for both individual and joint use has been developed. A method of preserving flattened wet corn grain has been developed, which provides controlled fermentation, aerobic resistance to secondary fermentation in the feed and provides treatment of flattened wet corn grain with two strains of probiotic bacteria, B.subtilis ВРТ-В1 and L. plantarum КТ-L18/1.  Product Description popup.authors Dmytruk Olena M popup.nrat_date 2021-01-05 Close