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EFFECTS of TEMPERATURE and SOLUTE ON the MINIMUM WATER ACTIVITY FOR GROWTH and TEMPERATURE CHARACTERISTIC of SELECTED MESOPHILES and PSYCHROTROPHS 1
Author(s) -
LI KENYUON,
TORRES J. ANTONIO
Publication year - 1993
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1993.tb00733.x
Subject(s) - mesophile , water activity , chemistry , food science , angstrom , biology , bacteria , crystallography , water content , geology , genetics , geotechnical engineering
The temperature effect on the temperature characteristic (energy of activation) and the minimum water activity (a w ) for the growth of the psychrotrophs P. fluorescens and B. thermosphacta and the mesophiles Salmonella typhimurium, Streptococcus faecalis and Staphylococcus aureus were analyzed in liquid media. Experimental data show that the minimum a w of mesophiles is higher than that of psychrotrophs and more sensitive to temperature changes. the minimum growth a w is affected by the a w ‐controlling solute. the temperature characteristic of psychrotrophs was significantly lower than that of mesophiles and suggests a strong synergistic effect of low temperature and reduced a w on the growth of mesophiles. the effect of a w on the temperature characteristic depends on the a w ‐controlling solute.