ACTA Scientiarum Polonorum - Technologia Alimentaria

Issue 3 (2) 2004 pp. 111-118

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.

Full text available in english in Adobe Acrobat format: issue2/volume2/12_2_2004.pdf

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

Streszczenie w języku polskim: tom3/zeszyt2/abstrakt-12.html

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