THE EFFECT OF POTASSIUM IODIDE ON CABBAGE FERMENTATION AND GROWTH OF CHOSEN MICROORGANISMS - SHORT REPORT.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.