Title
INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERIAL CONTAMINATION IN THE BACKERY YEAST
Autor
Anna Raczyńska-Cabaj, Edyta Lipińska, Eugeniusz Sobczak, Artur Stosio
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.
Pages
111-118
Cite
Raczyńska-Cabaj, A., Lipińska, E., Sobczak, E., Stosio, A. (2004). INFLUENCE OF MAGNESIUM IONS ON THE GROWTH OF BACTERIAL CONTAMINATION IN THE BACKERY YEAST. Acta Sci. Pol. Technol. Aliment., 3(2), 111-118.
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