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Lag Phase of Salmonella enterica under Osmotic Stress Conditions

K Zhou, SM George, A Metris, PL Li… - Applied and …, 2011 - Am Soc Microbiol
Salmonella enterica serovar Typhimurium was grown at salt concentrations ranging from 0.5
to 7.5% in minimal medium with and without added osmoprotectant and in a rich medium. In
minimal medium, the cells showed an initial decline period, and consequently the ...
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Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms

JS Aguirre, MR Rodríguez… - International Journal of …, 2011 - Elsevier
The effect of electron beam irradiation on microbial inactivation and duration of lag time of
individual surviving cells of Listeria innocua, Enterococcus faecalis, Pseudomonas
fluorescens and Salmonella Enteritidis has been studied. In addition, the data on ...

Modeling the Effect of Temperature and Water Activity on the Growth Rate and Lag Phase of Aspergillus flavus during Rice Drying

X Yue, J Sui, T Niu, Y Liu… - Drying Technology, 2011 - Taylor & Francis
The objective of the present study was to develop validated models that describe the effect
of storage temperature and aw on the growth rate and lag phase of Aspergillus flavus in rice.
The colony growth rate and lag phase were estimated by fitting a primary growth model. ...
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Co-culture of Clostridium beijerinckii L9, Clostridium butyricum M1 and Bacillus thermoamylovorans B5 for converting yeast waste into hydrogen

CH Chou, CL Han, JJ Chang… - International Journal of Hydrogen …, 2011 - Elsevier
... There was no significant hydrogen generation when B. thermoamylovorancs B5 alone was
cultured with yeast waste. However, B. thermoamylovorancs B5 could significantly shorten the
co-culture's hydrogen-producing lag phase. ... Rm: Hydrogen-producing rate. 14: Lag phase. ...
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Exploring the lag phase and growth initiation of a yeast culture by means of an individual-based model

M Ginovart Gisbert, C Prats Soler, X Portell Canal… - 2011 - upcommons.upc.edu
The performance of fermentation processes is greatly influenced by the size and quality of
inocula. The characterization of the replicative age is decided by the number of birth scars each
yeast exhibits on its cellular membrane. Yeast ageing and inoculum size are factors that ...
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