The effect on the quality of silage of enzyme ferments and their combinations with micro-biological ferments in the laboratory

Abstract

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%.