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Issue 3 (2) 2004 pp. 111-118

Anna Raczyńska-Cabaj, Edyta Lipińska, Eugeniusz Sobczak, Artur Stosio

INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST

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.
Keywords: magnesium, growth of bacteria, yeast quality
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/12_2_2004.pdf

For citation:

MLA Raczyńska-Cabaj, Anna, et al. "INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST." Acta Sci.Pol. Technol. Aliment. 3.2 (2004): 111-118.
APA 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
ISO 690 RACZYńSKA-CABAJ, Anna, et al. INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERICAL CONTAMINATION IN THE BACKERY YEAST. Acta Sci.Pol. Technol. Aliment., 2004, 3.2: 111-118.