58
Modern Food Microbiology
25. Jakobsen, M., and W.G. Murrell. 1977. The effect of water activity and the a w -controlling solute on germination of bacterial
spores. Spore Res. 2:819–834.
26. Jakobsen, M., and W.G. Murrell. 1977. The effect of water activity and a w -controlling solute on sporulation of Bacillus
cereus T. J. Appl. Bacteriol. 43:239–245.
27. Kamau, D.N., S. Doores, and K.M. Pruitt. 1990. Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system. Appl. Environ. Microbiol. 56:2711–2716.
28. Kang, C.K., M. Woodburn, A. Pagenkopf, and R. Cheney. 1969. Growth, sporulation, and germination of Clostridium
perfringens in media of controlled water activity. Appl. Microbiol. 18:798–805.
29. Ko, R., L.T. Smith, and G.M. Smith. 1994. Glycine betaine confers enhanced osmotolerance and cryotolerance on Listeria
monocytogenes. J. Bacteriol. 176:426–431.
30. Marshall, B.J., F. Ohye, and J.H.B. Christian. 1971. Tolerance of bacteria to high concentrations of NaCl and glycerol in
the growth medium. Appl. Microbiol. 21:363–364.
31. Mayerhauser, C.M. 2001. Survival of enterohemorrhagic Escherichia coli 0157:H7 in retail mustard. J. Food Protect.
64:783–787.
32. Morris, E.O. 1962. Effect of environment on microorganisms. In Recent Advances in Food Science, ed. J. Hawthorn and
J.M. Leitch, vol. 1, 24–36. London: Butterworths.
33. Mossel, D.A.A., and M. Ingram. 1955. The physiology of the microbial spoilage of foods. J. Appl. Bacteriol. 18:232–268.
34. Olley, J., and D.A. Ratkowsky. 1973. The role of temperature function integration in monitoring fish spoilage. Food Technol.
N.Z. 8:13–17.
35. Parekh, K.G., and M. Solberg. 1970. Comparative growth of Clostridium perfringens in carbon dioxide and nitrogen
atmospheres. J. Food Sci. 35:156–159.
36. Park, S., L.T. Smith, and G.M. Smith. 1995. Role of glycine betaine and related osmolytes in osmotic stress adaptation in
Yersinia entercolitica ATCC 9610. Appl. Environ. Microbiol. 61:4378–4381.
37. Pe˜ na, A., G. Cinco, A. Gomez-Puyou, and M. Tuena. 1972. Effect of pH of the incubation medium on glycolysis and
respiration in Saccharomyces cerevisiae. Arch. Biochem. Biophys. 153:413–425.
38. Pitt, J.I. 1975. Xerophilic fungi and the spoilage of foods of plant origin. In Water Relations of Foods, ed. R.B. Duckworth,
273–307. London: Academic Press.
39. Prior, B.A. 1978. The effect of water activity on the growth and respiration of Pseudomonas fluorescens. J. Appl. Bacteriol.
44:97–106.
40. Ratkowsky, D.A., J. Olley, T.A. McMeekin, and A. Ball. 1982. Relationship between temperature and growth rate of
bacterial cultures. J. Bacteriol. 149:1–5.
41. Rattray, J.B.M., A. Schibeci, and D.K. Kidby. 1975. Lipids of yeasts. Bacteriol. Rev. 39:197–231.
42. Reay, G.A., and J.M. Shewan. 1949. The spoilage of fish and its preservation by chilling. Adv. Food Res. 2:343–398.
43. Reed, R.K., J.A. Chudek, K. Foster, and G.M. Gadd. 1987. Osmotic significance of glycerol accumulation in exponentially
growing yeasts. Appl. Environ. Microbiol. 53:2119–2123.
44. Reiter, B., and G. Harnulv. 1984. Lactoperoxidase antibacterial system: Natural occurrence, biological functions and
practical applications. J. Food Protect. 47:724–732.
45. Rose, A.H. 1965. Chemical Microbiology, chap. 3. London: Butterworths.
46. Rothstein, A., and G. Demis. 1953. The relationship of the cell surface to metabolism: The stimulation of fermentation by
extracellular potassium. Arch. Biochem. Biophys. 44:18–29.
47. Shelef, L.A. 1983. Antimicrobial effects of spices. J. Food Safety. 6:29–44.
48. Sherman, J.M., and G.E. Holm. 1922. Salt effects in bacterial growth. II. The growth of Bacterium coli in relation to H-ion
concentration. J. Bacteriol. 7:465–470.
49. Sleator, R.D., and C. Hill. 2001. Bacterial osmoadaptation: The role of osmolytes in bacterial stress and virulence. FEMS
Microbiol. Rev. 26:49–71.
50. Stier, R.F., L. Bell, and K.A. Ito, B.D. Shafer, L.A. Brown, M.L. Seeger, B.H. Allen, M.N. Porcuna, and P.A. Lerke. 1981.
Effect of modified atmosphere storage on C. botulinum toxigenesis and the spoilage microflora of salmon fillets. J. Food
Sci. 46:1639–1642.
51. Troller, J.A. 1986. Water relations of foodborne bacterial pathogens: an updated review. J. Food Protect. 49:656–670.
Modern Food Microbiology
25. Jakobsen, M., and W.G. Murrell. 1977. The effect of water activity and the a w -controlling solute on germination of bacterial
spores. Spore Res. 2:819–834.
26. Jakobsen, M., and W.G. Murrell. 1977. The effect of water activity and a w -controlling solute on sporulation of Bacillus
cereus T. J. Appl. Bacteriol. 43:239–245.
27. Kamau, D.N., S. Doores, and K.M. Pruitt. 1990. Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system. Appl. Environ. Microbiol. 56:2711–2716.
28. Kang, C.K., M. Woodburn, A. Pagenkopf, and R. Cheney. 1969. Growth, sporulation, and germination of Clostridium
perfringens in media of controlled water activity. Appl. Microbiol. 18:798–805.
29. Ko, R., L.T. Smith, and G.M. Smith. 1994. Glycine betaine confers enhanced osmotolerance and cryotolerance on Listeria
monocytogenes. J. Bacteriol. 176:426–431.
30. Marshall, B.J., F. Ohye, and J.H.B. Christian. 1971. Tolerance of bacteria to high concentrations of NaCl and glycerol in
the growth medium. Appl. Microbiol. 21:363–364.
31. Mayerhauser, C.M. 2001. Survival of enterohemorrhagic Escherichia coli 0157:H7 in retail mustard. J. Food Protect.
64:783–787.
32. Morris, E.O. 1962. Effect of environment on microorganisms. In Recent Advances in Food Science, ed. J. Hawthorn and
J.M. Leitch, vol. 1, 24–36. London: Butterworths.
33. Mossel, D.A.A., and M. Ingram. 1955. The physiology of the microbial spoilage of foods. J. Appl. Bacteriol. 18:232–268.
34. Olley, J., and D.A. Ratkowsky. 1973. The role of temperature function integration in monitoring fish spoilage. Food Technol.
N.Z. 8:13–17.
35. Parekh, K.G., and M. Solberg. 1970. Comparative growth of Clostridium perfringens in carbon dioxide and nitrogen
atmospheres. J. Food Sci. 35:156–159.
36. Park, S., L.T. Smith, and G.M. Smith. 1995. Role of glycine betaine and related osmolytes in osmotic stress adaptation in
Yersinia entercolitica ATCC 9610. Appl. Environ. Microbiol. 61:4378–4381.
37. Pe˜ na, A., G. Cinco, A. Gomez-Puyou, and M. Tuena. 1972. Effect of pH of the incubation medium on glycolysis and
respiration in Saccharomyces cerevisiae. Arch. Biochem. Biophys. 153:413–425.
38. Pitt, J.I. 1975. Xerophilic fungi and the spoilage of foods of plant origin. In Water Relations of Foods, ed. R.B. Duckworth,
273–307. London: Academic Press.
39. Prior, B.A. 1978. The effect of water activity on the growth and respiration of Pseudomonas fluorescens. J. Appl. Bacteriol.
44:97–106.
40. Ratkowsky, D.A., J. Olley, T.A. McMeekin, and A. Ball. 1982. Relationship between temperature and growth rate of
bacterial cultures. J. Bacteriol. 149:1–5.
41. Rattray, J.B.M., A. Schibeci, and D.K. Kidby. 1975. Lipids of yeasts. Bacteriol. Rev. 39:197–231.
42. Reay, G.A., and J.M. Shewan. 1949. The spoilage of fish and its preservation by chilling. Adv. Food Res. 2:343–398.
43. Reed, R.K., J.A. Chudek, K. Foster, and G.M. Gadd. 1987. Osmotic significance of glycerol accumulation in exponentially
growing yeasts. Appl. Environ. Microbiol. 53:2119–2123.
44. Reiter, B., and G. Harnulv. 1984. Lactoperoxidase antibacterial system: Natural occurrence, biological functions and
practical applications. J. Food Protect. 47:724–732.
45. Rose, A.H. 1965. Chemical Microbiology, chap. 3. London: Butterworths.
46. Rothstein, A., and G. Demis. 1953. The relationship of the cell surface to metabolism: The stimulation of fermentation by
extracellular potassium. Arch. Biochem. Biophys. 44:18–29.
47. Shelef, L.A. 1983. Antimicrobial effects of spices. J. Food Safety. 6:29–44.
48. Sherman, J.M., and G.E. Holm. 1922. Salt effects in bacterial growth. II. The growth of Bacterium coli in relation to H-ion
concentration. J. Bacteriol. 7:465–470.
49. Sleator, R.D., and C. Hill. 2001. Bacterial osmoadaptation: The role of osmolytes in bacterial stress and virulence. FEMS
Microbiol. Rev. 26:49–71.
50. Stier, R.F., L. Bell, and K.A. Ito, B.D. Shafer, L.A. Brown, M.L. Seeger, B.H. Allen, M.N. Porcuna, and P.A. Lerke. 1981.
Effect of modified atmosphere storage on C. botulinum toxigenesis and the spoilage microflora of salmon fillets. J. Food
Sci. 46:1639–1642.
51. Troller, J.A. 1986. Water relations of foodborne bacterial pathogens: an updated review. J. Food Protect. 49:656–670.