Method of ensiling of yacon green mass

Abstract

FIELD: agricultural microbiology; feed production.SUBSTANCE: invention relates in particular to biological methods of preserving plant feed. The method for ensiling of yacon green mass includes the use of lactic acid bacteria; the Lactobacillus plantarum VKPM B-10816 strain is used as a culture of lactic acid bacteria in a liquid silage starter at a concentration of 109 -1010 million cells per 1 ml of liquid silage starter. When laying silage, 20 litres of starter culture are used per ton of silage mass.EFFECT: increase in the efficiency of silage of yacon green mass due to the intensification of the accumulation of lactic acid, which accelerates the maturation of silage and reduces the loss of nutrients.1 cl, 3 tbl, 1 ex

Description

[0001] The invention relates to agricultural microbiology, in particular to forage production, and can be used in the ensiling of green yacon mass.

[0002] A method is known in which heterofermentative lactic acid bacteria are used for silage production. (Osipyan B.A., Mamaev A.A. The Effect of Lactobacillus buchneri on the Aerobic Stability of Silage / / Journal "Forage Production". - No. 12, 2013. - P. 37). They are capable of producing significant amounts of acetic acid in addition to lactic acid, which improves the aerobic stability of silage. However, these bacteria are used on cereal crops, particularly corn. These strains are ineffective for leguminous grasses (clover, alfalfa).

[0003] A method is also known in which the strain Streptococcus faecium No. 500 (a.s. 1514760 IPC C 122 1 / 46, A23K 3 / 00) is used for silaging feed.

[0004] The well-known strain is intended for alfalfa and its mixtures with cereal components and is unacceptable for silaging green clover mass in its pure form.

[0005] There is also a method where the Lactobacillus plantarum60 strain is used for silage (patent No. 2168909 dated 06 / 20 / 2001).

[0006] The disadvantage of this method is that in order to stimulate the activity of the strains, reseeding is used every 3 months to maintain their development, which reduces the effectiveness of use in silage.

[0007] The closest method is to use the strain Enterococcus durans VKPM B-10093 for silage of red clover.

[0008] The method for ensiling red clover involves the use of lactic acid bacteria. The Enterococcus durans strain VKPM B-10093 is used as a lactic acid bacteria culture in the liquid silage starter at a concentration of 10 9 -10 10Million cells per 1 ml of liquid silage starter. A 0.01% aqueous extract of stevia plant green matter is added to the silage starter. When making silage, 30 liters of starter and 1-2 liters of stevia extract are used per ton of silage. A disadvantage of this method is the need to add an aqueous extract of stevia plant green matter, which increases the cost of silage.

[0009] The technical objective of the invention is to increase the efficiency of silage of green mass of the non-traditional yacon crop.

[0010] The technical result is achieved by the fact that the method of ensiling green mass of yacon includes the introduction of liquid starter in the amount of 20 liters of starter per 1 ton of silage mass, containing lactic acid bacteria of the strain Lactobacillus plantarum VKPM B-10816 in the amount of 10 9 -10 10 million cells per 1 ml of liquid silage starter.

[0011] The technical result of the claimed method is to increase the efficiency of ensiling green mass of the non-traditional yacon crop by intensifying lactic acid fermentation, which allows for accelerating the maturation of silage and reducing the loss of nutrients by suppressing foreign microflora and preventing the accumulation of mycotoxins.

[0012] Lactobacillus plantarum strain VKPM B-10816 (patent No. 2567149 dated 11 / 10 / 2015) in the specified doses suppresses unwanted microflora and effectively prevents the accumulation of mycotoxins.

[0013] The proposed strain as a preservative was found in natural conditions on the surface of large-flowered betony in the Republic of North Ossetia-Alania.

[0014] The cells are rod-shaped, measuring 5-6x0.4-0.5μ. The colonies are small, convex, and rounded.

[0015] The fermentation activity of the nutrient medium in the Lactobacillus plantarum VKPM B-10816 strain is 6 hours, and the maximum acid-forming capacity is 259 ° T, the number of colony-forming units in 1 ml of the finished product is 10 9 -10 10 , diameter of the growth inhibition zone: Stailococcus aureus – 20 mm, Escherichia coli – 20 mm.

[0016] The temperature range for growth is 35-37°C.

[0017] Example 1. To determine the feasibility of ensiling yacon green forage, a laboratory experiment was conducted. Green forage from the non-traditional forage crop yacon was harvested during the flowering phase and ensiled without the addition of other grasses. The green forage was pre-cut into 3-5 cm pieces and compacted into glass containers. A pre-prepared lactic acid bacteria starter culture was sprayed onto the green forage. The amount of starter culture added was 2% of the ensiled mass. The experimental material containing yacon silage was stored for one and a half months, after which the silage samples were subjected to physicochemical analysis and organoleptic evaluation. The mathematical processing was performed using the analysis of variance method.

[0018] Yacon (Polymnia sonchifolia) is a perennial herbaceous plant growing 2-2.5 meters tall, propagating by seeds and rhizomes. The leaves are dark green and opposite. The leaf blade is large, with an irregularly serrated edge and a lanceolate shape. In the Republic of North Ossetia-Alania, the yield of green mass is 900 c / ha. Analysis of fresh yacon shoots (stems) grown in a ground greenhouse showed that their dry matter content averaged up to 6%. The tissues of fresh yacon shoots (stems) contain extractive carbohydrates, the amount of which is 0.48%, which is significantly lower than in root crops. Free glucose predominates quantitatively, reaching up to 0.20%, and sucrose (0.20%). Extractable pectin substances account for 0.08%. The obtained data indicate that yacon stems, containing sugars and pectin substances, can be used for silage.Yacon leaves contain organic compounds such as flavonoids and other substances that also possess antioxidant and anti-stress properties, as well as cytoprotective properties. Yacon is readily consumed by all types of animals; its green mass is comparable in nutritional value to legumes, rich in protein, and is consumed by animals fresh, dried, and ensiled. The rich chemical composition of yacon green mass (Table 1) makes it recommended for ensiling.

[0019] To evaluate the quality of a forage crop, it is necessary to know not only the yield, but also the quality of the feed prepared from it.

[0020] According to the chemical analysis data of the silage (Table 2), the dry matter content was 13.87%. In its natural state, the silage contained – in % – protein 1.97, which is higher than in corn silage; ash – 2.11; fat – 0.56; fiber – 0.66; WEF – 9.46, which indicates the high nutritional value of yacon silage.

[0021] Organoleptic evaluation of yacon green silage revealed no mold in the silage samples. The silage structure was preserved. The yacon silage had a fermented vegetable aroma, a pleasant odor, and a bright green color. No signs of rot or mold were detected. The organic acid content was 60.0% and 32.0%, with a complete absence of butyric acid and an optimal lactic acid to acetic acid ratio (Table 3).

[0022] Thus, the introduction of a liquid starter culture of pure lactic acid bacteria Lactobacillus plantarum VKPM B-10816 into the ensiled green mass of yacon promotes the intensive accumulation of lactic acid, accelerating the maturation of silage, reduces the loss of nutrients and improves the quality of silage.

[0023] Table 1 – Nutrient content of green mass of yacon

[0024] Sample number Initial moisture, % Dry matter, % Hygroscopic moisture, % Crude protein, % Crude fat, % Crude fiber, % Raw ash, % Reducing sugars, % BEV, % β-carotene content, mg / kg Feed units Exchange energy, MJ in an air-dry state in natural state in an air-dry state in natural state in an air-dry state in natural state in an air-dry state in natural state in an air-dry state in natural state 1 87,00 13,00 9,50 9,37 1,22 4,50 0,58 3,70 0,48 9,62 1,25 23,08 3,00 72,81 4,6 0,13 0,22 2 86,56 13,44 10,34 8,67 1,16 3,75 0,50 4,13 0,56 8,93 1,20 21,98 2,90 74,52 3,9 0,12 0,17 3 88,50 11,50 10,20 11,10 1,28 5,32 0,61 3,29 0,38 10,01 1,15 21,74 2,50 70,28 4,0 0,15 0,19 4 87,89 12,11 9,87 10,56 1,28 5,63 0,68 3,89 0,48 9,24 1,12 20,57 2,50 70,68 4,54 0,14 0,15 5 88,60 11,40 10,17 9,70 1,11 3,74 0,43 4,17 0,47 9,64 1,10 21,93 2,50 72,75 3,96 0,16 0,19 6 87,48 12,52 10,34 9,75 1,22 4,87 0,61 3,72 0,46 8,57 1,10 20,94 2,60 73,09 4,17 0,15 0,20 7 88,50 11,50 9,80 14,17 1,69 3,82 0,44 4,59 0,53 9,16 1,05 21,74 2,50 68,26 3,87 0,12 0,19 8 89,76 10,24 9,29 13,97 1,43 3,81 0,39 4,56 0,47 9,37 0,96 21,68 2,20 68,29 4,51 0,17 0,21 9 87,80 12,20 9,45 9,34 1,34 4,67 0,57 4,72 0,58 8,64 1,05 20,49 2,50 72,63 3,92 0,15 0,17 10 88,79 11,21 10,57 10,99 1,23 4,93 0,55 3,97 0,45 8,98 1,01 19,98 2,20 71,13 4,71 0,10 0,16 M±m 88,1± 0,31 11,91± 0,31 9,95± 0,14 10,76± 0,63 1,30± 0,55 4,50± 0,23 0,54± 0,03 4,07± 0,15 0,47± 0,02 9,22± 0,15 1,10± 0,23 21,40± 0,30 2,54± 0,08 71,40± 0,70 4,22± 0,11 0,14± 0,01 0,18± 0,01

[0025] Table 2 – Chemical composition of yacon green mass silage in natural state, %

[0026] Dry matter "crude" protein "raw" fat "raw" fiber "raw" ash BEV Nutritional value air dry nature air dry nature air dry nature air dry nature air dry nature feed units Metabolic energy. m.j. 13,87±0,8 8,59± 0,30 1,97± 0,03 4,42± 0,08 0,56± 0,02 5,26± 0,20 0,66± 0,3 16,90± 0,56 2,11± 0,13 74,83± 0,65 9,46± 0,29 0,13±0,003 0,21±0,01

[0027] Table 3 – Acid content and organoleptic evaluation of yacon silage

[0028] Sample name Acid content, % Color Smell Structure Quality pH Dairy Vinegar Oily Silage with the strain Lactobacillus plantarum VKPM B-10816 60,0 32,0 - Bright green The aroma is fruity Dense Good 4,5