Decagon Devices AquaLab 4TE Operator's Manual page 101

AquaLab
14. Further Reading
Sautour, M., A. Rouget, P. Dantigny, C. Divies, and M. Bennsous-
san. 2001. Prediction of conidial germination of Penicillium chrys-
ogenum as infl uenced by temperature, water activity and pH. Lett
Appl Microbiol 32:131-134.
Seow, C.C., T.T. Teng, and C.H. Quah. 1988. Food preservation by
moisture control. Elsevier, New York.
Shebuski, J.R., O. Vilhelmsson, and K.J. Miller. 2000. Eff ects of
growth at low water activity on the thermal tolerance of Staphylo-
coccus aureus. Journal of Food Protection 63:1277-1281.
Taoukis, P., W. Breene, and T.P. Labuza. 1988. Intermediate mois-
ture foods. Adv Cereal Sci Technol 9:91-128.
Tapia de Daza, M.S., Y. Villegas, and A. Martinez. 1991. Minimal
water activity for growth of Listeria monocytogenes as aff ected by
solute and temperature. International Journal of Food Microbiology
14:333-337.
Tokuoka, K., and T. Ishitani. 1991. Minimum water activities for
the growth of yeasts isolated from high-sugar foods. Journal of Gen-
eral and Appied Microbiology 37:111-119.
Torres, R., J. Usall, N. Teixido, M. Abadias, and I. Vinas. 2003. Liq-
uid formulation of the biocontrol agent Candida sake by modifying
water activity or adding protectants. Journal of Applied Microbiol-
ogy 94:330-339.
Ucar, F., and I. Guneri. 1996. Th e eff ect of water activity, pH and
temperature on the growth of osmophilic yeasts. Turkish Journal of
Biology 20:37-46.
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