Abstract

This paper considers the selection of stabilizing/preserving agents for a long-time storage of the liquid-phase biological product (LBP) used in crop production. LBP belongs to microbiological products, so the authors have been challenged to preserve its activity by reaching three objectives: to keep the number of useful microflora close to the original one, prevent the growth of sanitary indicator microorganisms (enterobacteria) and avoid a bad smell caused by active microflora.
The work has been performed in three experiment series. Experiment Series 1 and 2, which are different by time (six months and a year), have been devoted to the studying of stabilizing properties of some preservatives such as sodium benzoate, sodium thiosulfate, aminobenzoic acid and sodium chloride. Experiment Series 3 has tested LBP (of different storage durations) in spring wheat germination. It has been found that the best LBP quality is guaranteed by 5% (mass to mass) sodium chloride at low storage temperatures. The storage duration for LBP containing the stabilizer should not exceed six months.

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