Abstract
Effects of water activity ( a w), pH and storage temperature on the growth of spores and vegetative cells of Bacillus spp. isolated from bakery products were studied in a model system and the growth was monitored spectrophotometrically in microtitre plates. Experiments, performed following a Central Composite Rotatable Design and aimed at development of response surfaces, resulted in two polynomials based mainly on first order coefficients. For both cells and spores, temperature, a w and pH acted additively and without any synergistic effect. This was also confirmed by isoresponse plots for the combinations temperature- a w, temperature-pH and pH- a w. Applications of the models to predict the shelf life of the actual food product are discussed.
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