Dynamics of microbiological processes in conservation of leguminous grasses with the use of bacterial preparations of complex action

Purpose. To determine the course of accumulation of fermentation metabolites when preparing silage from the wilted mass of legumes with the introduction of bacterial preparations based on lactic acid microorganisms and to substantiate modern technological schemes of wilting grasses by machine-tractor units equipped with devices for green mass conditioning. Methods. Field experiment with elements of chronometry of technological processes and laboratory chemical analysis of feed quality. Results. Dynamics of accumulation of the main strains of the desired micro-flora during inoculation of leguminous mass with osmotolerant microorganisms was determined. On the basis of which the technological operations of preparing haylage and silage from wilted mass of alfalfa, sainfoin and deer vetch with the study of microbial composition of feed have been improved. Studies have determined the effectiveness of ensiling and nutritional value of feed from the dried mass of legumes. Conclusions. Intensification of sugar fermentation processes under the action of polybacterial preservatives of complex action occurs during the first 12-15 days of haylage and during 20-30 days of ensiling. Legumes (alfalfa, sainfoin, deer vetch) due to the increased buffer capacity prolong CO2 emissions for 24-30 days, which increased the risk of biochemical protein loss due to the formation of NH3. The decrease in osmotic pressure in the plant cell during deep flowering of grasses was accompanied by a decrease in the colony-forming ability of bacteria when treated with biological preservatives, in particular rod-shaped forms of Lactobaccillus brevis and Lactobaccillus plantarum.