Aminoacid composition of wheat grain gluten under microbe impact

The study was focused on characteristics of gluten, protein and aminoacids content in wheat grain under the impact of microbe preparations including bacteria of Azotobacter and Bacillus geni, which inhabit plant rhizosphere. The increase of aminoacids leveland particularly the level of essential aminoacids in wheat grain under bacterization was demonstrated, this fact accounting for the quality of grain as an important protein source. Increase of aminoacids content with the use of biopreparations on low-fertile soil ensures acquisition of biologically valuable grain with the decrease of mineral fertilizers dosage and emphasizes the role of biopreparations in the production of ecologically pure high quality products. The latter is due to introduction of environmentally safe agricultural methods.