ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The kinetics of Staphylococcus aureus (strains A, B, D) growth in bread crumb were determined as a function of water activity (Aw) from 0.836 to 0.909 at pH 5.2 to 5.5 and at 35°c. Adding glycerol to the dough or equilibrating the bread over saturated salt solutions adjusted the Aw of the bread. Growth kinetics data, plotted as enumerated colony counts versus incubation time, were fitted using the logistic function to determine maximum growth rates. Similar maximum growth rates resulted, irrespective of the method used to adjust Aw. Extrapolation of growth rate-Aw results predicts the Aw corresponding to a zero growth rate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb08274.x
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