Article ID Journal Published Year Pages File Type
4367408 International Journal of Food Microbiology 2012 6 Pages PDF
Abstract
► 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.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products
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