Water Activity and Plasticization - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 25

TABLE 1.1
Minimum Water Activities (a w ) for the Growth of Various Microorganisms 2,105

Bacteria Minimum a w Molds Minimum a w Yeasts Minimum a w

Aeromonas hydrophila 0.970 Alternaria citri 0.84 Debaryomyces hansenii 0.83

Bacillus cereus 0.930 Aspergillus candidus 0.75 Saccharomyces bailii 0.80

Bacillus stearothermophilus 0.930 Aspergillus flavus 0.78 Saccharomyces cerevisiae 0.90

Bacillus subtilis 0.900 Aspergillus fumigatus 0.82 Saccharomyces rouxii 0.62

Campylobacter jejuni 0.990 Aspergillus niger 0.77

Clostridium botulinum A 0.940 Aspergillus ochraceous 0.77

Clostridium botulinum B 0.940 Aspergillus restrictus 0.75