Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/12_2_2004.pdf
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.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/12_2_2004.pdf
Keywords: magnesium, growth of bacteria, yeast quality
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
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
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