DYNAMICS OF POPULATIONS OF MICROORGANISMS IN CANNED CRIMPED GRAIN MAIZE WHEN IMPACT STRAINS OF LACTIC ACID BACTERIA
Journal Title: Сільськогосподарська мікробіологія - Year 2018, Vol 27, Issue
Abstract
The dynamics of the development of microorganisms, changes in the level of acidity and the ratio of the accumulated organic acids in canned by flattening the grain of corn was investigated under the influence of strains of lactic acid bacteria (LAB), perspective for creation biology preservatives. Application of the studied bacterial strains for canning rolled grain corn leads to the establishment of optimal acidity of the feed and the ratio of organic acids, the inhibition of the growth and development of undesirable microorganisms. Introduction at the grain with suspensions of the studied strains of LAB provides the maximum number of epiphytic lactic acid bacteria in the feed on the 15th day of canning with a further gradual reduction at 30th and 70ht days of the experiment. The number of lactic acid bacteria on 7th and 14th day after the opened samples of canned rolled grain corn much higher than in the control variant (without processing).Dynamics of yeast growth in the feed under the influence of the investigated strains of LAB characterized by their rapid development for 15th days with a gradual decline in their numbers in all variants at 30th and 70th days of conservation. The least number of yeasts is observed on 14th day after the opening and air access in rolled grain treated with strains L. plantarum L32 and L. plantarum L18/1.
Authors and Affiliations
N Kravchenko, M Perederii
Keywords
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