The article presents the results of studies of the quality of the silage during canning of cereal-bean green mass in laboratory conditions, with microbiological ferments: "Bacterial preparation based on strains of Actinomuses, suspension" in the amount of 5 ml/t, 27.5 ml/t and 50 ml/t containing Streptomuses venezuele S-806, S-852, S-884, at a concentra-tion of 2ґ109 and "Bacterial preparation based on strains of Sassachomuses, suspension" in an amount of 2 ml/t, 11 ml/t and 20 ml/t containing Саndidа еthаnоliса F-57, at a concentration of 7ґ107 and Sassachomusorsis fibuligera, at a concentration of 3ґ107. The positive effect of the studied starter cultures introduced into the cereal-bean green mass on the quality of the re-sulting silage was established, but it was not the same depending on the starter culture and the amount introduced. The greatest effect on the increase in crude protein was provided by the in-troduction of a starter culture "Bacterial preparation based on strains of Sassachomuses, sus-pension" in the amount of 2 ml/t, which increased the crude protein content compared to the control sample by 1.23% and amounted to 9.08% (in the control sample 7.85%), reduced the content of crude fiber by 0.24% and amounted to 27.60% (in the control sample 27.84%). The percentage of crude ash, both in the experimental samples and in the control one, corresponded to GOST R 55986-2014, but in the experimental samples it was slightly less, and fluctuated within narrow limits of 5.72 - 6.17%, in the control sample 6.26%. The introduction of starter cultures had a more significant effect on the safety of the silage, but it was not the same de-pending on the starter and its quantity. In the control sample, the content of butyric acid was at the level of 0.17%, which corresponded to the second class. The mask "Bacterial preparation based on strains of Sassachomuses, suspension" in the amount of 2 ml/t and 11 ml/t increased the quality of the silage, it corresponded to the first class, butyric acid was not detected. The introduction of a starter culture in an amount of 20 ml/t did not increase the strength class, it corresponded to the second class, but the butyric acid in it was less than 0.14% compared to the control sample and was 0.03%. The starter culture "Bacterial preparation based on strains of Actinomuses, suspension", in the amount of 27.5 ml/t, increased the quality of the silage, it cor-responded to the first class, there was no butyric acid. The introduction of a starter culture of 5.0 ml/t and 50 ml/t did not increase the strength class, it corresponded to the second class, but there was less butyric acid in it compared to the control sample by 0.10% and 0.07% and was 0.07% and 0.10%, respectively.

The article presents the results of research on the quality of silage when pre-serving the green mass of clover with starter cultures: polymicrobiological starter "Yarosil, dry powder", in the amount of 1 g/t and 10 g/t, 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, concentration (total) was . 8*1010 CFU / cm3, starter culture "Mixture of cellulolytic enzymes" in the amount of 1 g/t and 10 g/t. The enzymes were produced by cultivating highly effective strains of Trichoderma Iongibrachiatum, CMC-aza: 9710 units/g, xylanase: 30000 units/g, Protein 500 mg/g, and Penicillum verrucolosum, CMC-aza: 6890 units/g, xylanase: 11000 units/g, protein 720 mg/g; starter culture "Mixture cellulolytic enzymes and Yarosil", in the amount of 1 g/t and 10 g/t. It was found that the quality of the silage was higher when introducing starter cultures, but not the same depending on the starter culture and its quantity. More effective ferments have been identified, and their optimal amount of introduction into the canned mass of clover. The amount of leaven introduced did not have the same effect on the safety, chemical composition and nutritional value of the resulting silage. More optimal results in terms of chemical composition and nutritional value were obtained when adding "Yarosil" sourdough, dry powder, in an amount of 10 g/t to the green mass of clover, which increased the crude protein content by 3.06% and amounted to 18.10% (in the control sample 15.04%), reduced the crude fiber content by 3.99% and amounted to 19.39% (in the control sample 23.38%), and sourdough "Dry mixture of cellu-lolytic enzymes and Yarosil", in an amount of 10 g/t, which increased the crude protein content by 2.36% and amounted to 17.40% (in the control sample 15.04%), and reduced the crude fiber content by 3.92% and amounted to 19.46%.

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his work is a continuation of research on the influence of new generation polymicrobiological starter cultures on the quality of canned feed in laboratory conditions, which began in 2018 and continues to the present. The purpose of the fragment of the presented studies was: to study the safety, chemical composition, nutritional value and organoleptic characteristics of silage when conservation the green mass of alfalfa with a new generation of starter cultures in laboratory conditions. The article presents the results of studies of the influence of polymicrobiological starters "Yarosil, bacterial preservative, suspension" 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 1.5ґ109 CFU / cm3, in an amount: 100 ml per ton, and Yarosil , dry powder "in an amount: 100 g per ton, in which the composition of the microflora was the same as in the ferment "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to (total) 8ґ1010 CFU / cm3, on the safety, chemical composi-tion, nutritional value and organoleptic characteristics of the obtained strength, and their influence on the indicated indicators has been established. The introduction of starter cultures in-creased the quality of the silage according to the indicators provided for by GOST R 55986-2014 and depended on the starter culture. The addition of the "Yarosil, bacterial preservative, suspension" starter culture to the green mass of alfalfa increased the crude protein content by 0.31% (the control sample con-tained 19.51%, the experimental one - 19.82%), reduced the crude fiber content by 0,14% (the control sample contained 28.69%, the experimental one - 28.55%), reduced the butyric acid content by 0.05% (the control sample contained 0.14%, the experimental one - 0.09% ). The addition of the Yarosil dry powder starter culture to the green mass of alfalfa increased the crude protein content by 0.45% (the control sample contained 19.51%, the experimental one - 19.96%), reduced the crude fiber content by 0,23% (the control sample contained 28.69%, the experimental one - 28.46%), contributed to the absence of butyric acid (the control sample contained 0.14%, the experimental butyric acid was not found). The addition of starter cultures had the positive effect on organoleptic characteristics.