Present State of Knowledge of AW Effects on Microorganisms View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1985

AUTHORS

G. N. Gould

ABSTRACT

It is now well established that a major reaction of vegetative microorganisms to changing environmental aw. brought about by a shift in the concentration of non-penetrant solutes, is the compensatory regulation of their internal solute contents so as to just exceed the external osmolality and thus avoid excessive water loss. If the environmental osmolality is so high as to exceed the osmoregulatory capacity of the vegetative bacterial cell, then water is irreversibily lost, growth ceases and death ensues at a rate that depends again on the aw as well as on other environmental factors. More... »

PAGES

229-245

Book

TITLE

Properties of Water in Foods

ISBN

978-94-010-8756-8
978-94-009-5103-7

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-94-009-5103-7_14

DOI

http://dx.doi.org/10.1007/978-94-009-5103-7_14

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1006792221


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