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Microbial growth response to water sorption preparation
Author(s) -
ACOTT K. M.,
LABUZA T. P.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00068.x
Subject(s) - desorption , adsorption , sorption , aspergillus niger , moisture , water activity , chemistry , food science , hysteresis , pseudomonas , chemical engineering , chromatography , water content , biology , organic chemistry , bacteria , physics , geology , geotechnical engineering , engineering , genetics , quantum mechanics
Summary Intermediate moisture food systems were prepared by both an adsorption and desorption method to similar a w s. Hysteresis occurred above an a w of 0.86. Four organisms, Candida cypolytica, Pseudomonas fragi, Staphylococcus aureus and Aspergillus niger , when inoculated in a pork system, showed more rapid growth in systems prepared by a desorption process than by an adsorption process at the same a w . In a solid chicken cube system, the same effect was found but the difference was less between the adsorption and the desorption systems. These results indicate that the method of addition of water to a food system as well as the a w is important in determining the response to growth.