| Literature DB >> 8251305 |
Abstract
Water activity (aw) of pasta decreased linearly with time during drying. A strain of Staphylococcus aureus isolated from commercial pasta began multiplying immediately after inoculation but decreased in number when aw was reduced to below 0.93. Another strain of S. aureus appeared to multiply until the aw was below 0.86. The results are discussed in relation to practices for pasta production.Entities:
Mesh：
Year: 1993 PMID： 8251305 DOI： 10.1016/0168-1605(93)90059-p
Source DB: PubMed Journal: Int J Food Microbiol ISSN： 0168-1605 Impact factor: 5.277