Journal of Food Science · 2003 · 15 citations · 19 references
AgricultureFood ScienceMicrobiologyBacteriologyFood MicrobiologyMicrobial EcologyBacterial GrowthBakery MicrobiologyCell Growth KineticsMicrobial GrowthMicrobial Growth In FoodsWater Activity AnalysisBacterial Growth CurvesBacterial Growth In FoodsBacterial Growth KineticsBread MicrobiologyGrowth KineticsGrowth RatesLogistic RegressionMicrobial Growth Kinetics
ABSTRACT: 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.
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Modeling of the Bacterial Growth Curve
M.H. Zwietering, I. Jongenburger, F.M. Rombouts et al. · Applied and Environmental Microbiology · 1990 · 4.2K citations · Full text