TY - JOUR T1 - INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST A1 - Anna Raczyńska-Cabaj A1 - Edyta Lipińska A1 - Eugeniusz Sobczak A1 - Artur Stosio JO - Acta Sci. Pol. Technol. Aliment VL - 3 IS - 2 SP - 111-118 Y1 - 2004 UR - https://www.food.actapol.net/volume3/issue2/12_2_2004.pdf SN - 1644-0730 KW - magnesium, growth of bacteria, yeast quality AB - 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. ER -