STUDY OF THE QUALITY, SAFETY AND NUTRITIONAL VALUE OF THE PRODUCT OBTAINED BY THE METHOD OF BIOTECHNOLOGICAL TRANSFORMATION OF BEET MOLASSES
The article shows biotechnological transformation of beet molasses solution using consortium of microorganisms Bacillus subtilis strain B-501T and Rhodotorula glutinis strain Y-332 . It has been established that as a result of the sequential biotechnological transformation of beet molasses solution using consortium of microorganisms the product is saturated with vitamin B<sub>2</sub> and fats in the amount of 0.9675 mg/l and 1.3440 mg/l, respectively, as well as macro- and microelements, especially sodium and potassium in the form of salts. In terms of color and smell, the resulting product meets the requirements for the main groups of compound feed - for cattle, pigs and poultry and can be used as a prescription component when creating feed additives.