authors: Anna Raczyńska-Cabaj, Edyta Lipińska, Eugeniusz Sobczak, Artur Stosio
title:INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST
keywords: magnesium, growth of bacteria, yeast quality
abstract: Five strains of bacteria were isolated from bakery yeast and identified as Bacillus, Micrococcus, Sarcina, Lactobacillus and Escherichia. The results indicated that the growth inhibition of Bacillus, Micrococcus, Sarcina and Lactobacillus increased with the amount of magnesium in the cultivation media. The highest magnesium content (5.0 and 10.0 g Mg2+/dm3) inhibited the growth of E. coli.
for citation: Raczyńska-Cabaj A.,Lipińska E.,Sobczak E.,Stosio A., 2004. INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST. Acta Sci.Pol., Technol. Aliment. 3(2), 111-118