THE EFFECT OF POTASSIUM IODIDE ON CABBAGE FERMENTATION AND GROWTH OF CHOSEN MICROORGANISMS - SHORT REPORT.
 
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Pol. J. Food Nutr. Sci. 1999;49(2):201–208
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ABSTRACT
In the preliminary experiment it was shown that potassium iodide in different concentrations used as a supplement in white cabbage fermentation did not cause any differences in quality and some microbial parameters which were checked after 7 days of the process and 90 days of storage. Further detailed experiment was performed with Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus brevis and Saccharomyces cerevisiae to establish the influence of KI in a broad range of concentration on the growth parameters of these important participants of many fermentation processes . It was found that only as high concentration as 60 mg KI/mL had an inhibitory influence on the growth and crop of all the tested strains.
ISSN:1230-0322