Open AccessEfficacy of Legumes Conservation by the Introduction of Lactobacillus RS4 from Epiphytic Microflora of Clover
Author(s) -
Ravilya A. Shurhno,
А. И. Колпаков,
Ф. С. Гибадуллина,
О. N. Ilinskaya
Publication year - 2014
Publication title -
journal of agricultural studies
Language(s) - English
Resource type - Journals
ISSN - 2166-0379
DOI - 10.5296/jas.v2i2.5946
Subject(s) - epiphyte , lactobacillus , biology , forage , food science , biomass (ecology) , silage , lactic acid , red clover , agronomy , bacteria , botany , chemistry , fermentation , genetics
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.