Abstract
Biological preservative on the basis of native strain of lactic acid bacterium Lactobacillus RS4, isolated from epiphytic microflora of clover, is recommended for practical application by preparation of forages from the high-protein dried crops. The comparative analysis of chemical composition, organic acids, amino acids and nutritional value of the main forage crops, and also characteristic parameters of three options of silages of clover revealed that the introduction of lactobacilli in plant biomass is economically effective.
Highlights
Lactic acid bacteria (LAB) make up a heterogeneous group of bacteria that is met meet in various ecological niches, including those of the intestinal microflora of the humans and mammals, as well as and epiphytic and rhizosphere communities of plants (Van de Guchte et al, 2002)
We investigated the chemical composition and nutritiousness of green material of a red clover (Trifolium pratense) cultivar Early-2, a fodder galega (Galega orientalis) cultivar Gale, alfalfa changeable (Medicago varia Martyn) cultivar Ayslu
The comparative analysis of key parameters showed that the crude protein content was very high in green mass of galega (54.7 g/kg) and alfalfa (53.2 g/kg) in comparison with clover (43.9 g/kg)
Summary
Lactic acid bacteria (LAB) make up a heterogeneous group of bacteria that is met meet in various ecological niches, including those of the intestinal microflora of the humans and mammals, as well as and epiphytic and rhizosphere communities of plants (Van de Guchte et al, 2002). It is believed that the group of these microorganisms in the course of evolution was deeply interconnected with a plant (Kvasnikov et al, 1975). In this regard, lactobacilli from natural sources are considered as perspective preservatives of plant materials (Dellaglio et al, 1986). Leguminous crops can grow without fertilizers partly because of nitrogen fixation by the symbiotic forms of rhizosphere microorganisms and are treated as sources of ecologically safe proteins
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