Tatar Research Institute of Agriculture, Kazan, 420059 Russia
Received December 16, 2015
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The paper reviews studies performed by the author for improving the process of bioconservation of plant resources by creating an effective microbiological preparation based on the active strains of lactic acid bacteria. It is known that the problem of production of biological preservatives can be solved by using the basic principles of microbiological and biotechnological processes that contribute to the creation of biological preservatives ensuring the most optimal and efficient fermentation of plant mass, i.e., by using homofermentative lactic acid bacteria (Lactobacillus plantarum) isolated from the natural ecological niches, as well as by conservation of plant mass with the help of lactic acid bacteria at the stage of high physiological activity. In view of the above features, а microbial preparation “Universal Silage Ferment – BIOAGRO” was developed on the basis of two new strains of Lactobacillus plantarum RS3 and L. plantarum RS4, both isolated from natural sources, and implemented in the industrial production. Industrial introduction and testing of the microbiological preparation was carried out for 3 years (2012–2014) in ten farms of eight districts of the Republic of Tatarstan (Russia). It was found that the use of the preparation along with an optimized technology of bioconservation of high-protein perennials, annual grasses, their mixtures and corn, and slightly dried herbs in anaerobic conditions improves the qualitative characteristics of silage and haylage, as well as increases their energy value and enhances the economic performance of technological processes of fodder conservation.
Keywords: lactic acid bacteria, epiphytic microflora, identification, bioconservation, plant mass, organic acids, active acidity, biological preservative
Fig. 1. The abundance of physiological groups of microorganisms in the phyllosphere of perennial legume grasses.
Fig. 2. Dynamics of the abundance of microorganisms in the rhizosphere of legume grasses. Key: 1 – control variant, 2 – clover, 3 – alfalfa, 4 – galega.
Fig. 3. Changes in the abundance of lactic acid bacteria with the yeast culture during the fermentation of plant juices.
Fig. 4. Technological scheme showing industrial production of the microbial preparation “Universal Silage Ferment – BIOAGRO”. Key: 1 – pure-culture department; 2 – inoculator; 3 – fermentor; 4 – filling and packing of the finished product; 5 – plastic tanks.
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For citation: Shurkhno R.A. A microbiological preparation based on the homofermentative strains of Lactobacillus plantarum isolated from the natural sources for bioconservation of plant resources (review of studies between 2000 and 2015). Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki, 2016, vol. 158, no. 1, pp. 5–22. (In Russian)
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