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EFFECT OF DIFFERENT ENVIRONMENTAL FACTORS ON THE GROWTH DYNAMICS OF STAPHYLOCOCCUS AUREUS IN MODEL MEDIUM

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Author(s): Adriana Studeničová | Alžbeta Medveďová | Ľubomír Valík

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 1;
Start page: 37;
Date: 2012;
Original page

Keywords: Staphylococcus aureus | temperature | water activity

ABSTRACT
As the strains of S. aureus growing during fermentation of raw milk cheeses are exposed to the competitive growth of lactic acid bacteria and their metabolites, in this work, we characterized the growth of the strain S. aureus 2064 isolated from such environment against of water activity values and incubation temperature. Water activity of the tested media was adjusted by NaCl in the range from 0 % to 20.72 % and the experiments were carried out at 37 °C. It was found that the strain under study showed growth until NaCl concentration of 19.95 % in PCA broth. The complete growth cessation of S. aureus 2064 was observed at NaCl concentration higher than 20.72 %. The effect of water activity on the S. aureus 2064 lag-phase duration was described by the modified Davey model with discrepancy of 24.6 %. The growth rate dependence on water activity was described more precisely and reliably by Gibson model that provided the following validation indices: bias factor 0.999 and discrepancy factor 9.6 %. Based on the results we can conclude that secondary models used in this work were suitable to predict growth of S. aureus 2064, originally the ewes´cheese isolate.doi:10.5219/179
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