Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

► A model of temperature and aw shift effects on growth of B. weihenstephanensis is presented. ► Temperature downshifts induce long lag times in the bacterium near the growth limits. ► Osmotic shifts within the range studied (0.977 to 0.997) had little effect on growth. ► Validation of the model in two foods (pasta and vegetable soup) was performed.