Impact of the Prezervative «PriMix-Forsil” on the Chemical Composition and the Nutritive Value of Wet Cereals

The purpose of the investigation was to study the chemical composition and the organoleptic parameters of wet cereals preserved in the biological preservative “PriMix-Forsil” (new microbiological preservative, which is a synergistic association of strains of Lactobacillus acidophilus-2х109 CFU/g, Lactobacillus plantarium-1х109 CFU/g, Lactobacillus fermentum-5х109 CFU/g and Bifidobacterium bifidum-3х109 CFU/g). The preservation of some wet cereals, namely corn, barley and wheat in different quantities of the preparation “PriMix-Forsil” has not negatively affected the physical appearance of the grain. The chemical analysis concerning the content of crude nutrients (protein, fat, cellulose and NEF) showed a lower content of these substances in the preserved grain, in comparison with the control sample.