Combined Effects of pH and Sugar on Growth Rate of Zygosaccharomyces rouxii, a Bakery Product Spoilage Yeast

The effects of citric acid-modified pH (pH 2.5, 2.75, 3, 3.5, 4, 4.5, 5, and 5.5) and a 30% glucose–70% sucrose mixture (300, 400, 500, 600, 700, 800, 875, and 900 g/liter) on an osmophilic yeast, Zygosaccharomyces rouxii, were determined by using synthetic medium. One hundred experiments were carried out; 50-ml culture flasks were inoculated with 10³ CFU ml⁻¹ by using a collection strain and a wild-type strain cocktail. The biomass was measured by counting cell colonies, and growth curves were fitted by using a Baranyi equation. The growth rate decreased linearly with sugar concentration, while the effect of pH was nonlinear. Indeed, the optimal pH range was found to be pH 3.5 to 5, and pH 2.5 resulted in a 30% reduction in the growth rate. Finally, we evaluated the performance of two nonlinear predictive models developed previously to describe bacterial contamination. Equations derived from the Rosso and Ratkowsky models gave similar results; however, the model that included dimensionless terms based on the Ratkowsky equation was preferred because it contained fewer estimated parameters and also because biological interpretation of the results was easier.     

Modelling the growth of Trichoderma virens with limited sampling of digital images

AIMS: Using limited digital image sampling, a model of fungal growth in soil that considers both hyphal production and lysis was constructed for two strains of Trichoderma virens over a range of four temperatures. MATERIALS AND METHODS: A growth model was developed by fitting the radial cross sectional data with a modified form of the Ratkowsky equation to determine maximum growth rate and a modified Arrhenius equation to determine maximal rate of decrease in area covered by mycelia. The parameters obtained from a combined equation were then verified by using the data obtained from the whole colony to determine the appropriateness of the model. CONCLUSIONS: Using a limited data set and a combination of the Ratkowsky and Arrhenius equations, the mycelial coverage of the T. virens colony was determined, relating microscopic hyphal growth to macroscopic colony growth. This model was sufficiently robust to predict growth across four temperatures for a genetically modified and wild-type strain of T. virens. SIGNIFICANCE AND IMPACT OF STUDY: By using simple assumptions for the increase and eventual decline in fungal growth on a resource-limited medium, this model constructs an initial framework onto which additional parameters such as nutrient consumption could be incorporated for prediction of fungal growth.     

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

Whey proteins (WP) gelation process with addition of Arabic gum (AG) was studied. Two different driving processes were employed to induce gelation: (1) heating of 12% whey protein isolate (WPI) solutions (w/w) or (2) acidification of previous thermal denatured WPI solutions (5% w/w) with glucono-δ-lactone (GDL). Protein concentrations were different because they were minimal to form gel in these two processes, but denaturation conditions were the same (90 °C/30 min). Water-holding capacity and mechanical properties of the gels were evaluated. The BST equation was used to evaluate the nonlinear part of the stress–strain data. Cold-set gels were weaker than heat-set gels at the pH range near the isoelectric point (pI) of the main whey proteins, but heated gels were more deformable (did not exhibit rupture point) and showed greater elasticity modulus. However, gels formed by heating far from the pI (pH 6.7 or 3.5) showed more fragile structure, indicating that, in these mixed gels, there are prevailing biopolymers interactions. Cold-set and heat-set gels at pH near or below the WP pI showed strain-weakening behavior, but heated gels at neutral pH showed strong strain-hardening behavior. Such results suggest that differences in stress–strain curve at the nonlinear part of the data could be correlated to structure particularities obtained from different gelation processes.     

Growth Tolerance of Rhizobia Isolated from Sand Dune Legumes of the Southwest Coast of India

This paper describes the properties of rhizobia from extreme soil environments which are characterized by high temperatures, salt concentrations and also rather extreme pH values due to the contamination by spray water from the sea. Coastal sand dunes are such extreme habitats which support a variety of microorganisms. To explore stress‐tolerant rhizobia, ten rhizobial strains were isolated from five wild legumes from two dune systems of the southwest coast of India. They were tested for growth performance or tolerance at a wide range of temperatures (30–55 °C), salinity (0.1–4.5 % w/v) and initial pH values (3.5–11). Growth of five isolates was highest between 30–40 °C, while four isolates showed considerable growth up to 2.5 % salinity (at 35 °C). All isolates demonstrated elevated growth at an initial pH of between 5–6 (at 35 °C and 2 % salinity), while five isolates had additional growth peaks at an initial pH of between pH 7.5–9 indicating alkaline tolerance and were suitable for efficient phosphate solubilization. The stress tolerance traits of these rhizobia are of potential value for strain improvement in agriculture or the bioremediation of soils at elevated temperatures, salinity and extreme pH values, and thus are of high biotechnological importance.     

Thermochemical pretreatment of lignocellulose to enhance methane fermentation: I. Monosaccharide and furfurals hydrothermal decomposition and product formation rates

Over a pH range 1-4 and temperatures from 170 to 230 degrees C, the decomposition rates of xylose, galactose, mannose, glucose, 2-furfural, and 5-hydroxymethyl-2-furfural (5-HMF) were pseudo first order. The effect of temperature and pH on the pseudo first-order decomposition rate constants was modeled using the Arrhenius equation and acid-base catalysis, respectively. Decomposition rates of the monosaccharides were minimum at a pH 2-2.5. Above pH 2.5, the monosaccharide decomposition was base catalyzed, with acid catalysis occurring at a pH of less than 2 for glucose. The furfurals were subject to acid catalysis at below ca. pH 3.5. The hydrothermal conversion of glucose to its decomposition products during thermochemical Pretreatment can be modeled as a combination of series and parallel reactions. The formation rates of identified soluble products from glucose decomposition, 5-HMF and levulinic acid, were also functions of temperature and pH. The rate of 5-HMF formation relative to glucose decomposition decreased as the pH increased from 2.0 to 4.0, with levulinic acid formation only detected when the pH was 2.5 or less. For glucose decomposition, humic solids accounted for ca. 20% of the decomposition products.     

Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice

Human illness and death have resulted from the consumption of milk, cheese, and cole slaw contaminated with Listeria monocytogenes. Since the effects of temperature, NaCl, and pH on the growth of the organism in cabbage were unknown, a series of experiments was designed to investigate these factors. Two strains (LCDC 81-861 and Scott A, both serotype 4b) were examined. At 30 degrees C, the viable population of the LCDC 81-861 strain increased in sterile unclarified cabbage juice (CJ) containing 0 to 1.5% NaCl; a decrease in the population of both strains occurred in juice containing greater than or equal to 2% NaCl. At 5 degrees C, the population of the Scott A strain in CJ containing up to 5% NaCl was reduced by about 90% over a 70-day period; the LCDC 81-861 strain was more sensitive to refrigeration but remained viable in CJ containing less than or equal to 3.5% NaCl for 70 days. Growth in CJ at 30 degrees C resulted in a decrease in pH from 5.6 to 4.1 within 8 days. Death of L. monocytogenes occurred at 30 degrees C when the organism was inoculated into sterile CJ adjusted to pH less than or equal to 4.6 with lactic acid. No viable cells were detected after 3 days at pH less than or equal to 4.2. At 5 degrees C, the rate of death at pH less than or equal to 4.8 was slower than at 30 degrees C.(ABSTRACT TRUNCATED AT 250 WORDS)     

Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice.

Human illness and death have resulted from the consumption of milk, cheese, and cole slaw contaminated with Listeria monocytogenes. Since the effects of temperature, NaCl, and pH on the growth of the organism in cabbage were unknown, a series of experiments was designed to investigate these factors. Two strains (LCDC 81-861 and Scott A, both serotype 4b) were examined. At 30 degrees C, the viable population of the LCDC 81-861 strain increased in sterile unclarified cabbage juice (CJ) containing 0 to 1.5% NaCl; a decrease in the population of both strains occurred in juice containing greater than or equal to 2% NaCl. At 5 degrees C, the population of the Scott A strain in CJ containing up to 5% NaCl was reduced by about 90% over a 70-day period; the LCDC 81-861 strain was more sensitive to refrigeration but remained viable in CJ containing less than or equal to 3.5% NaCl for 70 days. Growth in CJ at 30 degrees C resulted in a decrease in pH from 5.6 to 4.1 within 8 days. Death of L. monocytogenes occurred at 30 degrees C when the organism was inoculated into sterile CJ adjusted to pH less than or equal to 4.6 with lactic acid. No viable cells were detected after 3 days at pH less than or equal to 4.2. At 5 degrees C, the rate of death at pH less than or equal to 4.8 was slower than at 30 degrees C.(ABSTRACT TRUNCATED AT 250 WORDS)     

Model for bacterial culture growth rate throughout the entire biokinetic temperature range.

The "square-root" relationship proposed by Ratkowsky et al. (J. Bacteriol. 149:1-5, 1982) for modeling the growth rate of bacteria below the optimum growth temperature was extended to cover the full biokinetic temperature range. Two of the four parameters of this new nonlinear regression model represent minimum and maximum temperature bounds, respectively, for the predicted growth of the culture. The new model is easy to fit and has other desirable statistical properties. For example, the least-squares estimators of the parameters of the model were almost unbiased and normally distributed. The model applied without exception to all bacterial cultures for which we were able to obtain data. Results for 30 strains are reported.     

溶氧及pH对产朊假丝酵母分批发酵生产谷胱甘肽的影响

在7 L发酵罐中研究了溶氧和pH对产朊假丝酵母分批发酵生产谷胱甘肽的影响。结果表明,当葡萄糖浓度为30 g/L且通气量控制在5 L/min时,搅拌转速达到300 r/min即可满足细胞生长和谷胱甘肽合成对溶解氧的需求。不同pH控制方式对谷胱甘肽分批发酵的影响有较大差异。不控制pH时,细胞干重和谷胱甘肽产量比控制pH为55的发酵分别低27%和95%,且有50%的谷胱甘肽向胞外渗漏。研究了将pH控制在4.0、4.5、5.0、5.5、6.0和6.5的谷胱甘肽分批发酵过程,发现在pH 5.5时谷胱甘肽总产量最高。用前期研究建立的动力学模型模拟了不同pH (4.0～6.5)下的分批发酵过程,并从动力学角度解释了pH对细胞生长和谷胱甘肽合成的影响。     

Biodegradation kinetics of microcystins-LR crude extract by Lysinibacillus boronitolerans strain CQ5

As the most common variant of microcystins (MCs), microcystin-LR (MCLR) is a kind of toxins produced by some species of harmful cyanobacteria and more and more attention has been paid to it. Biodegradation has been extensively investigated and recognized to be a cost-efficient and environmentally benign method for MC clean-up. In order to further research the growth characteristics of strain and the biodegradation characteristics of MCLR, it is necessary to use the dynamic mathematical models as powerful and useful tools. In this study, strain CQ5 was screened and identified by morphological observation, physiological and biochemical tests, and 16S rDNA sequence analysis. The kinetic models of cell growth and MCLR degradation were established with the Gompertz model and revised Monod kinetic model. The results showed that strain CQ5 had the closest phylogenetic similarity to Lysinibacillus boronitolerans (T-10a, AB199591) in the phylogenetic tree, with 99% bootstrap support. Strain CQ5 could utilize MCLR as the carbon and nitrogen source for growth. When the initial pH value was 7 and the inoculation amount was 3%, strain CQ5 grew well in MSM, in which the MCLR crude extract was used as the carbon and nitrogen source of strain CQ5. Within 244 h, the MCLR concentration changed from 14.12 to 1.57 μg/L and its degradation rate could reach 88.88%. The growth curve fitted with the Gompertz growth model (Nt = 1.3119 * exp(−0.1237 * exp(−6.6341t)), R2 > 0.99). The process of MCLR degradation agreed with the first-order reaction kinetic equation (lnS = 2.64764 − 0.01537t, R2 > 0.99). The linkage relationship between MCLR concentration, cell density, and MCLR degradation rate was consistent with the revised Monod equation (V = 0.342S, R2 > 0.97) at low substrate concentration, where Vmax/ Ks was 0.342. The dynamic relationship in which strain CQ5 degraded MCLR and used it as the carbon and nitrogen source to promote its own growth could be explained by the equation S = 14.12 e− 0.342 Nt (N = 1.08). The growth of strain CQ5 and MCLR concentration in degradation system could be simulated and predicted by the dynamic mathematical models in this study. And the predicted results were very consistent. These results could provide theoretical reference for studying the mechanism of MCLR biodegradation and promote the engineering application of strain CQ5.     

The effects of group size, leaf size, and density on the performance of a leaf-mining moth

1. The effects of two factors, leaf size and group size, on the performance of the Tupelo leafminer, Antispila nysaefoliella (Lepidoptera: Heliozelidae), were examined by fitting growth models to mine expansion data using nonlinear mixed-effects models. 2. The rate of mine expansion served as a proxy for larval performance because of its correlation with both feeding activity and growth rate and is also the means by which a larva achieves its final mine size (or total consumption). 3. Leaf size was used as a measure of resource availability, and was expected to reduce the impact of resource competition and enhance larval performance. 4. In contrast to the unidirectional effects expected for leaf size (i.e. more resources should enhance performance), the direction for the effects of group size was expected to depend on the mechanism(s) driving the effect. For example, if there is resource competition among larvae in a group, then this could increase the feeding rates of some larvae or reduce the total consumption of others. However, if leaf mining induces host plant chemical defences, then larger groups might elicit a greater defensive response by the host plant (at the leaf), and hence, be characterized by reduced feeding and growth rates. 5. To investigate these interactions, two growth models, the Gompertz model and a modified version of the von Bertalanffy growth equation, were fitted to time series of the sizes of individual leaf mines using nonlinear mixed-effects models. Linear and nonlinear associations of each factor (group size or leaf size) with model parameters were then evaluated using a hierarchical testing procedure by determining: (i) whether inclusion of the factor produced a better-fit model, and (ii) if it did, the form of that relationship (i.e. linear or nonlinear). 6. Three patterns were detected with these analyses. (i) Leaf size had a significant positive, linear relationship with mine expansion rate. (ii) Group size had a significant quadratic relationship with mine expansion rate. (iii) The effects of leaf and group size on the maximum mine size were opposite to those found with growth rate.     

Modelling the combined effect of temperature,pH and aw on the growth rate of Monascus ruber,a heat-resistant fungus isolated from green table olives

AIMS: Growth modes predicting the effect of pH (3.5-5.0), NaCl (2-10%), i.e. aw (0.937-0.970) and temperature (20-40 degrees C) on the colony growth rate of Monascus ruber, a fungus isolated from thermally-processed olives of the Conservolea variety, were developed on a solid culture medium. METHODS AND RESULTS: Fungal growth was measured as colony diameter on a daily basis. The primary predictive model of Baranyi was used to fit the growth data and estimate the maximum specific growth rates. Combined secondary predictive models were developed and comparatively evaluated based on polynomial, Davey, gamma concept and Rosso equations. The data-set was fitted successfully in all models. However, models with biological interpretable parameters (gamma concept and Rosso equation) were highly rated compared with the polynomial equation and Davey model and gave realistic cardinal pHs, temperatures and aw. CONCLUSIONS: The combined effect of temperature, pH and aw on growth responses of M. ruber could be satisfactorily predicted under the current experimental conditions, and the models examined could serve as tools for this purpose. SIGNIFICANCE AND IMPACT OF THE STUDY: The results can be successfully employed by the industry to predict the extent of fungal growth on table olives.     

Comparison of temperature effects on soil respiration and bacterial and fungal growth rates

Temperature is an important factor regulating microbial activity and shaping the soil microbial community. Little is known, however, on how temperature affects the most important groups of the soil microorganisms, the bacteria and the fungi, in situ. We have therefore measured the instantaneous total activity (respiration rate), bacterial activity (growth rate as thymidine incorporation rate) and fungal activity (growth rate as acetate-in-ergosterol incorporation rate) in soil at different temperatures (0-45 degrees C). Two soils were compared: one was an agricultural soil low in organic matter and with high pH, and the other was a forest humus soil with high organic matter content and low pH. Fungal and bacterial growth rates had optimum temperatures around 25-30 degrees C, while at higher temperatures lower values were found. This decrease was more drastic for fungi than for bacteria, resulting in an increase in the ratio of bacterial to fungal growth rate at higher temperatures. A tendency towards the opposite effect was observed at low temperatures, indicating that fungi were more adapted to low-temperature conditions than bacteria. The temperature dependence of all three activities was well modelled by the square root (Ratkowsky) model below the optimum temperature for fungal and bacterial growth. The respiration rate increased over almost the whole temperature range, showing the highest value at around 45 degrees C. Thus, at temperatures above 30 degrees C there was an uncoupling between the instantaneous respiration rate and bacterial and fungal activity. At these high temperatures, the respiration rate closely followed the Arrhenius temperature relationship.     

Batch and continuous solid-phase fermentation of Jerusalem artichoke tubers

Two strains of Kluyveromyces marxianus were evaluated for their ability to ferment Jerusalem artichoke tuber pulp to ethanol under pH levels ranging from 2.0–6.3. Bacterial contamination was prevented in batch, solid-phase fermentation when pulp was initially adjusted to pH 3.5 or less, and maximal yeast populations occurred at pH 3.0–3.5. Fermentation times were also shortest for both yeast (13–18 h) and ethanol (48–64 h) production when pulp pH was in this range. However, ethanol yields (41–53% of theoretical) and fermentation efficiencies (68–78%) were somewhat lower than expected, with only 6.6–7.2% (v/v) ethanol produced by strain Y-1598 and 5.7–6.9% produced by strain Y-1550. Based on these parameters, the continuous solid-phase fermentor was operated for 396 h using strain Y-1598. The pH of pulp entering the fermentor was adjusted to 2.5 to compensate for partial neutralization by the mild steel of the fermentor. This resulted in fermenting pulp with a pH of 3.0–3.5, and therefore no contamination. Pulp exiting the fermentor after 72 h contained 6.9 × 10⁸ yeast cells/ml and 7.3% ethanol, which represented 55.9% of the theoretical yield and a fermentation efficiency of 73.3%. Further modifications (partial acid hydrolysis, finer grinding, etc.) should permit higher yields.     

Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines

AIMS: Physiological comparison of two indigenous Oenococcus oeni strains, U1 and F3 isolated in the same area (Valpolicella, Italy) in order to select a performant starter for MLF in wine. METHODS AND RESULTS: Growth rate, sugar and malate metabolism in FT80 media at pH 5.3 and 3.5 were analysed. The amount of total protein synthesized and the level of expression of the small Hsp Lo18 were evaluated by radiolabelling and immunodetection experiments after heat (42 degrees C), acid (pH 3.5) and ethanol (12% v/v) stresses. Strain U1 showed significantly lower specific growth rate and growth yield in acid conditions than strain F3. However, strain U1 had a higher malate consumption capacity at pH 3.5 than strain F3, in relation with an higher malolactic activity determined on whole cells. Strain U1 exhibited about half the total protein synthesis level than strain F3, but both strains expressed Lo18 similarly. Evaluation of malolactic fermentation (MLF) performance by microvinification trials was carried out. Strain U1 was able to complete MLF, whereas strain F3 degraded malic acid partially when inoculated in Amarone wine. CONCLUSIONS: Considering its performances in microvinifications experiments, strain U1 could be a good candidate for malolactic starter as an alternative to deficient commercial starters.     

Variation in the temperature preference and growth rate of individual fish reconciles differences between two growth models

1. A growth model, originally developed for brown trout (Salmo trutta), has now been fitted to data for Atlantic salmon (S. salar) and stone‐loach (Barbatula barbatula) from English populations, and Arctic charr (Salvelinus alpinus) from Sweden. The model relates growth rate to temperature for a fish of standard size and the functional relationship has a triangular shape with a sharp peak at the optimal temperature for growth and zero growth at the base of the triangle. It was unsuitable for growth data for Norwegian salmon, and a curvilinear Ratkowsky model provided a better fit, though the experimental protocol was different in the Norwegian and English experiments. 2. The Norwegian salmon were kept in groups in each tank, had to compete for food, and had to be divided into slow, moderate and fast growers before the Ratkowsky model could be fitted. Each English salmon was kept in its own tank and fed individually. For replicate experiments, fish of similar size were selected. Variation among fish kept under similar conditions was therefore small, and the triangular model was essentially for individual fish, not groups of fish. 3. The present simulation study tests the hypothesis that individual differences in the growth response could account for the curvilinear growth‐temperature relationship for the Norwegian salmon. The triangular model was used to generate the growth response to temperature for a group of salmon, each fish having a slightly different temperature preference and growth rate. The result was a curvilinear response, well approximated by the Ratkowsky model (adjusted R² = 0.96). When the variability in individual temperature preference was increased, the Ratkowsky model was an even better fit (adjusted R² = 0.98). Therefore, the apparent discrepancy between the two models was reconciled by allowing for individual differences in temperature preference and growth rate within groups of fish.     

Growth characteristics of haploid and diploid Hansenula polymorpha yeasts on methanol in continuous culture

The rate of growth and the yield of biomass of a Hunsenula polymorpha homozygous diploid strain ML-3 X ML-3 were nearly identical with those of the parent haploid culture ML-3. The two cultures were eliminated from the fermenter at D = 0.20 to 0.21 h-1. In contrast, a heterozygous diploid strain ML-3 X VKM 1397 could grow at D = 0.23 to 0.25 h-1 and its biomass yield reached 38% while the yields of the haploid and homozygous diploid strains were 35 to 36%. The pH of the medium had the same effect on the three cultures: a change in the pH from 4.0 to 3.5 and then to 3.0 did not influence the yield of biomass; a further pH drop to 2.5 made the cells be eliminated from the fermenter.     

Acid tolerance response of biofilm cells of Streptococcus mutans

Streptococcus mutans, a major etiological agent of dental caries, is a component of the dental plaque biofilm and functions during caries progression in acidic lesions that may be at or below pH 4. In this study, we were interested in determining the acid tolerance of 1-7-day chemostat-grown biofilm cells of S. mutans BM71 growing in a semi-defined medium at a rate consistent with that of cells in dental plaque (dilution rate=0.1 h(-1)), as well as, assessing the capacity of 2- and 5-day biofilms to induce an acid tolerance response that would enhance survival at a killing pH (3.5). As expected, biofilm cell growth increased (2.5-fold) from day 1 to day 7 (10.6-25.7 x 10(6) cells cm(-)(2)) with the percentage live cells over that period averaging 79.4%, slightly higher than that of planktonic cells (77.4%). Biofilms were highly resistant to acid killing at pH 3.5 for 2 h with survival ranging from 41.8 (1 day) to 63.9% (7 day), while the percentage of live cells averaged 43.4%. Planktonic and dispersed biofilm cells were very acid-sensitive with only 0.0009%- and 0.0002-0.2% survivors, respectively. Unlike the planktonic cells, the incubation of 2- and 5-day biofilms at pH 5.5 for periods of up to 6 h induced strong acid tolerance responses that enhanced survival during a subsequent exposure to acid killing at pH 3.5.     

Kinetics of substrate inhibition of exponential yeast growth

This work concerns mathematical modeling of the rate of microbial growth on inhibitory levels of nutrients as affected by pH, concentration of the nutrients, temperature, cultivation method, and method of data analysis. Candida utilis (ATCC 9226) was grown with sodium acetate as growth-limiting carbon and energy source in mineral salts medium in shake flask and continuous cultures to study inhibition by excess acetate. Differential shake flask cultures were grown at low yeast concentrations at temperatures (T) of 25 and 30°C, pH's between 5.5 and 7.0, and acetate concentrations (S) between 0.25 and 3.0% (w/v). Growth data were exponential with correlation coefficients greater than 0.995 in 49 of 56 experiments; the lowest correlation coefficient was 0.986. Specific growth rates (μ) determined by graphical methods showed only fair correlation with those determined by regression analysis. Both sets of specific growth rate data were grouped at constant T and pH and fitted to the three parameter equation, The improvement in use of the fitted equation instead of the mean value was significant with greater than 70% confidence in all (14 groups) and 90% confidence in only half of the data groups; the correlation does not improve with the increasing acetate inhibition at lower pH. Both defects in the model and insufficient data at each pH are responsible. A modified six parameters with hydrogen ion concentration(H⁺) as follows: Specific growth rates calculated with the six parameter equation matched observed values in all groups of isothermal data better than the means with greater than 99% confidence. The six parameter model adequately represents effects of acetate and hydrogen ion concentrations under constant or slowly changing environmental conditions and balanced growth; although better models probably exist. Thus steady-stste and transient continuous culture experiments agreed with many published growth yields, but specific growth rates could only be predicted qualitatively from the model fit to the shake flask data. The data and present models could be incorporated into published models for transient growth at low nutrient concentrations to correlate and perhaps predict microbial growth kinetics over a much wider range of growth conditions than now possible.