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Information × Registration Number 0224U000287, 0121U108798 , R & D reports Title Investigation of the nature of microbiological processes in alfalfa haylage with the introduction of probiotic bacteria in order to improve the quality of fermentation of plant raw materials popup.stage_title Head Kravchenko Nataliia O., Кандидат ветеринарних наук Registration Date 04-01-2024 Organization Institute of Agricultural Microbiology and Agro-industrial Manufacture of National Academy of Agrarian Sciences popup.description2  The purpose of the task was to study the influence of strains of probiotic bacteria Bacillus subtilis and Lactobacillus plantarum on the nature of microbiological processes in alfalfa hay in order to develop a method of optimizing the fermentation processes of plant raw materials with their participation. In laboratory studies on silage of alfalfa with a mixture of dry berries (60-61% and 38-39%) it was established that the effectiveness of stagnation of probiotic strains L. plantarum KT-L18/1str, B. subtilis VRT-B1str for silage alfalfa more expressed instead of dry speech 39–40%. It has been shown that L. plantarum KT-L18/1str, B. subtilis VRT-B1str, introduced into the alfalfa hay, remain at the feed in the active stage for 30 minutes before fermentation, and occupy a dominant position among spontaneous lactic acid bacteria and aerobic bacteria bacyl. It has been established that the strains of L. plantarum KT-L18/1str, B. subtilis BRT-B1str, when introduced into the alfalfa sebum ecosystem, maintain acidity and antagonistic activity.Following the introduction of further strains of probiotic bacteria in alfalfa hay, it was established that unfavorable microbiological processes proceed with less intensity. The number of clostridia and yeasts per 30 days is the lowest in the last options. The superiority of the sum of stagnation of strains B. subtilis 44-p, L. plantarum KT-L18/1 over alfalfa stagnation is shown. Optimal strains have been selected for intensive curing, which will ensure better fermentation performance of alfalfa sludge. A method for preserving alfalfa slurry has been developed, which includes treating the curd with strains of probiotic bacteria of various genera. A mixture of strains of Bacillus subtilis 44-p and Lactobacillus plantarum KT-L18/1 is vicorized at a ratio of 1:1, which is evenly added to the selected and attached milk at a rate of 1x106 KУO/g of feed. Product Description popup.authors Dmytruk Olena M Kravchenko Nataliia O. popup.nrat_date 2024-01-04 Close