BIOCONSERVATION OF HARD-TO-DIGEST VEGETABLE RAW MATERIALS

UDC 631.35:636.085.51

  • Logvinova Era Viktorovna – engineer. ОYSK “Ferment” (117, Pobediteley Ave., 220062, Minsk, Republic of Belarus). E-mail: irulent@tut.by

  • Boltovskiy Valeriy Stanislavovich – DSc (Engineering), Professor, the Department of Chemical Processing of Wood. Belarusian State Technological University (13a, Sverdlova str., 220006, Minsk, Republic of Belarus). E-mail: v-boltovsky@rambler.ru

DOI: https://doi.org/10.52065/2520-2669-2023-265-1-9

Keywords: vegetable raw materials, legumes, bioconversion, canning, bacterial starter culture, enzyme preparation, vegetable feed.

For citation: Logvinova E. V., Boltovskiy V. S. Bioconservation of hard-to-digest vegetable raw materials. Proceedings of BSTU, issue 2, Chemical Engineering, Biotechnologies, Geoecology, 2023, no. 1 (265), pp. 80–87. DOI: https://doi.org/10.52065/2520-2669-2023-265-1-9 (In Russian).

Abstract

In the conditions of intensive development of animal husbandry, the improvement of traditional methods of obtaining high-quality bulky feeds becomes relevant. The main source of energy and raw protein are cereals and legumes. The problem of obtaining high-quality high-protein silage is associated with high buffering and a shortage of simple sugars in combination with high humidity of legumes. A promising method of harvesting plant raw materials is the introduction of a complex bioconservant, which contains a consortium of Lactobacillus plantarum and Lactobacillus casei microorganisms and a poly-enzyme preparation based on cellulase, xylanase and pectinase. The components of the enzyme complex affect the hardly hydrolyzable polysaccharides of vegetable raw materials, splitting them to free sugars, thereby stimulating lactic acid fermentation with the formation of organic acids, mainly lactic, which prevents the development of pathogenic microflora and increases the safety of nutrients of the finished vegetable feed. The ability of enzymes to selectively act, destroying pectin substances and partially hydrolyzing cellulose and hemicellulose to dextrins and monosaccharides, solves the problem of a shortage of available carbohydrates. The introduction of lactic acid bacteria ensures the dominance of the epiphytic microflora of herbs and shifts biochemical processes towards lactic acid fermentation. This makes it possible to obtain a high-protein vegetable feed with improved organoleptic characteristics that ensure high productivity of dairy and meat cattle.

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07.11.2022