Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4367408 | International Journal of Food Microbiology | 2012 | 6 Pages |
Abstract
⺠A model of temperature and aw shift effects on growth of B. weihenstephanensis is presented. ⺠Temperature downshifts induce long lag times in the bacterium near the growth limits. ⺠Osmotic shifts within the range studied (0.977 to 0.997) had little effect on growth. ⺠Validation of the model in two foods (pasta and vegetable soup) was performed.
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Authors
V. Antolinos, M. Muñoz-Cuevas, M. Ros-Chumillas, P.M. Periago, P.S. Fernández, Y. Le Marc,