UDC 633.2; 577.4
DOI 10.36461/NP.2026.77.1.012
LACTIC ACID BACTERIA STRAINS OF LOCAL SELECTION IN SILAGE OF NON-TRADITIONAL FORAGE CROPS
V.B. Tsugkieva, Doctor of Agricultural Sciences, Professor;
B.G. Tsugkiev, Doctor of Agricultural Sciences, Professor;
O.K. Gogaev, Doctor of Agricultural Sciences, Professor;
L.B. Dzantieva, Candidate of Biological Sciences, Associate Professor;
I.A. Shabanova, Candidate of Agricultural Sciences, Associate Professor;
Dz. N. Doev, Candidate of Biological Sciences, Associate Professor
Gorsky State Agrarian University, Vladikavkaz, Russia, e-mail:
In forage cultivation, biotechnology for producing safe feed (haylage and silage) from non-traditional plants with lactic acid bacteria-based is relevant. One way to improve silage quality is to develop new strains of lactic acid bacteria, whose activity produces acids that have a preservative effect on ensiled material. Current research deals with developing a technology for silage of forage crops: the green mass of sweet potato varieties Pobeda 100 and Sukhumsky Bely, with lactic acid bacteria bred by the Gorsky State Agrarian University Research Institute of Biotechnology. The Enterococcus durans VKPM B-10093 strain was used as the lactic acid bacteria in the liquid silage at a concentration of 109-1010 million cells per 1 ml of liquid silage. The research was carried out in the Technochemical Control Laboratory of the Research Institute of Biotechnology at Gorsky State Agrarian University. Sweet potato, a non-traditional forage crop, was harvested for silage at the end of the growing season. The green mass was silage without the addition of other grasses. It was pre-cut into 3-5 cm pieces. A pre-prepared lactic acid bacteria strain was sprayed onto the prepared mass and compacted into a glass container. The amount of starter added was 2% of the silage mass. The experimental material included samples of silage where changes in organic acid accumulation were determined over 20 days, and silage samples were stored for two months, after they were subjected to physicochemical analysis and organoleptic evaluation. The researchers noted optimal levels of lactic (5.72-5.98%) and acetic (0.98-0.92%) acids in the obtained silage, with a complete absence of butyric acid, and a pH of 4.65-4.30, depending on the examined varieties. These results provide recommendations for microbial strains bred by the Gorsky State Agrarian University Research Institute of Biotechnology for green mass of the silage sweet potato.
Keywords: sweet potato, silage, green liana, microorganisms, lactic acid, silage preservation, non-traditional crop.
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