UDC 633.15:579.852.11 PRESERVING ABILITY OF BACILLUS SUBTILIS DURING GATHERING OF FLATTENED MOIST CORN GRAIN

The study of the influence of Bacillus subtilis 44-p on the chemical composition, nutritional value and microbiological parameters of preserved flattened moist corn grain. Using B. subtilis 44p, the contents of lactic acid bacteria at day 70 of preservation was 5.6 x 10 6 -6.0 x 10 6 CFU, which is 35.7-40 % higher than the corresponding control parameter. The contents of butyric acid bacteria in samples from B. subtilis 44-p at day 70 of preservation decreased to 0.3 x 10 6 -0.5 x 10 6 CFU relative to control, where their number was 1.2 x 10 6 CFU. The use of B. subtilis 44-р facilitated decrease of contents of micromycetes in the raw materials by 90-95 % compared to control. Upon the use of B. subtilis 44-p in the flattened moist corn grain, contents of the raw protein increased by 0.24-0.25 %, crude fiber – by 0.51-0.57 % compared to the results obtained upon the use of chemical preservative – ammonium carbonate (AC), where this parameter decreased by 0.23 % relative to control. Losses of dry matter were at the level of 1.15-1.5 % (in the control – 1.8 %). It was established that the use of B. subtilis 44-p stimulates the development of lactic acid bacteria and inhibits the growth of unwanted microorganisms in the preserved mass, facilitates the accumulation of lactic acid, ensuring retention of the feed nutritional value.

The quality of grain preservation is influenced by the composition of groups of epiphytic microorganisms in the raw material, the amount of lactic acid bacteria. Unfavourable feed storage conditions also affect the development of microorganisms undesired for preservation, with a significant loss of food-value and quality of feed [3,4].
The use of preservatives prevents the development of putrefactive bacteria, moulds and yeast, creates conditions for the accumulation of lactic acid. In recent decades, as an alternative to chemical preservatives, the use of which is associated with a number of shortcomings, microbial preparations are used for the preservation of plant material. The guarantee of the success of the use of biopreparations is the ability of microorganisms in their composition to restrain the growth of butyric bacteria, micromycetes, as well as pathogenic and opportunistic microorganisms that can adversely affect the health of animals and humans [5][6][7][8]. Traditional microorganisms used for silage are lactic acid bacteria, but from literary sources it is known that the preservation of nutrients and the improvement of the quality of silage and haylage are significantly influenced by representatives of the species Bacillus subtilis [9].
In view of the above and in order to improve the quality and maintain food-value of feed upon the use of biological preservative, the effect of B. subtilis 44-p on the chemical composition, food-value, and microbiological parameters of preserved moist grain of flattened corn grain.

Materials and methods.
The study was carried out at the Animal Feeding and The experiment provides four variants: 1without processing (control); 2preservation using chemical preservativeammonium carbonate (AC); 3preservation using B. subtilis 44-p (normal range 1consumption of working suspension of bacteria -5 mL/kg of raw materials), 4preservation using B. subtilis 44-p (normal range 2consumption of working suspension of bacteria -10 mL/kilogram of raw material). The titre of the bacterial suspension was 7*10 9 CFU/mL. Samples were stored at room temperature in a dark place.
In 5, 15, 30 days of storage, the study of the number of microorganisms was carried out according to generally accepted methods [10,11]. In 5, 15, 30 and 70 days, chemical composition and food-value were determined according to generally accepted methods [12].
Results and discussion. The livestock analysis of the feed determines the actual content of nutrients, minerals and biologically active substances. The main parameters of livestock analysis that help assess the quality of feed are moisture, dry matter, crude protein, crude fat, crude fibre, crude ash and nitrogen-free extractive substances (NFES). Table 1   The main parameter that characterizes food-value is the content of dry matter in it. No less important factor affecting the quality of preservation of flattened moist corn grain is the peculiarities of fermentation processes. According to the studies conducted, in the period from day 5 to 15 of preservation, the number of pathogens lactic acid fermentation is the highest in variants using B. subtilis (Fig. 1).  (Fig. 2).

Fig.2. Number of butyric acid bacteria in control and experimental variants of flattened wet grain of corn
In variants using B. subtilis, the lowest number of fungi and yeast is observed (Fig. 3).

Fig.3. Number of micromycetes in the control and experimental variants of flattened wet grain of corn
At the stage of maturation of preserved flattened moist corn grain from day 5 to 30, an important condition for obtaining a quality feed is the low number of micromycetes, since aerobic damage to the feed begins at their active development. According to the studies conducted, the lowest number of fungi and yeast is observed in variants with preservation of grain using B. subtilis ( Fig. 3), which in our opinion, is due to the synthesis of antifungal substances by these bacteria.