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THE SCIENTIFIC SIGNIFICANCE OF THE DEPENDENCE ON THE CRITICAL POINTBog'liq 1. Ж.Н.Узоқов MAXSUS SON 2023-1 мақола нашрга чиқди.THE SCIENTIFIC SIGNIFICANCE OF THE DEPENDENCE ON THE CRITICAL POINT
OF DAMAGE TO GRAIN PRODUCTS DURING STORAGE CONDITIONS WITH THE
“POTATO DISEASE”
Kholikov Zukhriddin Bakhtiyorovich –
Assistant, e-mail:
xoliqovz11@gmaill.com
Akhmedov Azimjon Normuminovich-
professor, Doctor of Technical Sciences (DSc),
e-mail:
a.ahmedov80@mail.ru
Karshi Engineering-Economics Institute,
Karshi city, Uzbekistan
Abstract.
This work, using a new instrumental method and a new indicator, provides a
quantitative, objective and reliable assessment of the quality of grain and grain products when
assessing their damage by pathogens “potato stick disease” along the entire technological chain of
production of bread and bakery products from grain. In identifying patterns of interrelation between
the enzymatic activity of spore-forming bacteria Bacillus subtilis in the manifestations of “potato
disease,” the results of experimental and production studies of its microbiota in 1 g from 107 to 109
KOE/g are presented.
Keywords: Plant microbiota, microorganisms, roots, dead cells, potato diseases, infected,
sticks, wheat, corn, pathogenic diseases, KOE/g (the number of spore-forming bacteria in the
grain, g).
Kirish
Dunyo bo‘ylab don va uni qayta ishlash mahsulotlari odamlar uchun asosiy oziq-ovqat manbai
va qishloq xo‘jaligi hayvonlari uchun oziq-ovqat hisoblanadi. Turli xil ozuqa moddalari don tarkibida
to‘plangan va shuning uchun u turli mikroorganizmlarning rivojlanishi uchun qulay substratdir. Faqat
bir gramm don massasi bir necha yuzdan bir necha minggacha mikroorganizmlarni o‘z ichiga oladi.
Shu munosabat bilan donning mikrobiologik zararlanishi oziq-ovqat mahsulotri xavfsizligini va
shuning uchun aholi salomatligini belgilovchi asosiy omillardan biridir. Mikroorganizmlarning
rivojlanishi saqlash muddatini qisqartirish, bug‘doy va boshqa don ekinlari donining sifatini
pasaytirishning mumkin bo‘lgan sabablaridan biridir. Don massasini saqlash sharoitlariga qarab,
uning mikrobiotasining soni va tur tarkibidagi o‘zgarishlar har xil bo‘lishi mumkin [1, 2].
So‘nggi yillarda respublikamizda non ishlab chiqaruvchilar va un tegirmonlari uchun jiddiy
muammo bo‘lgan “Kartoshka tayoqcha kasalligi” nonda tobora keng tarqalgan.
Bu bir qator muammolarning natijasidir, shu jumladan don va unning mikrobiologik holatining
yomonlashishi, yangi turdagi xomashyo va oziq-ovqat qo‘shimchalaridan foydalanish, ishlab
chiqarilgan non mahsulotlari assortimentining funktsional va parhezli mahsulotlarini kengaytirish va
boshqa bir qator omillarni o‘z ichiga oladi [3, 4, 5].
Ishning maqsadi. Bug‘doy donning “kartoshka tayyoqcha kasalligi” saqlash davrida qanday
omillar ta’sirida revojlanishini aniqlash va oldini olish choralarini ko‘rish bo‘icha tavsiyalar
berishdan iborat.
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