Abstract
The influence of water activity on microbial and enzymatic processes is reviewed. Methods for measuring and calculating water activity are summarized. The effect of a decreased water activity on product formation with algae, bacteria, yeast and fungi, as well as the role of water activity both in inactivation and preservation of microorganisms, is discussed. The relation between water activity and enzyme stability, enzyme activity and enzyme specificity is discussed. It is concluded that water activity should not be considered to be a sole regulatory parameter in biotechnical processes, but that it deserves greater attention in process design and development than is presently given.
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