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Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb
Author(s) -
Feeherry F.E.,
Doona C.J.,
Taub I.A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08274.x
Subject(s) - staphylococcus aureus , extrapolation , food science , growth rate , kinetics , water activity , chemistry , bacterial growth , microbiology and biotechnology , mathematics , biology , bacteria , physics , water content , geology , statistics , genetics , geometry , geotechnical engineering , quantum mechanics
The kinetics of Staphylococcus aureus (strains A, B, D) growth in bread crumb were determined as a function of water activity (A w ) 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 A w 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 A w . Extrapolation of growth rate‐A w results predicts the A w corresponding to a zero growth rate.