The effect of water activity on growth and end-product formation of two Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T

Summary The effect of water activity (a_w) on the growth and end-product formation of Lactobacillus viridescens SMRICC 174, Lactobacillus SMRICC 173 (homofermentative) and Brochothrix thermosphacta ATCC 11509^T was studied. All strains orginated from meat or meat products. The a_w was adjusted in the range 0.94–0.99 with NaCl or glycerol. A greater reduction in growth rates was found for L. viridescens and B. thermosphacta when a_w was regulated with NaCl rather than with glycerol, the opposite was true for Lactobacillus 173. L. viridescens grew at a_w >-0.94. At 0.94 a_w B. thermosphacta was totally inhibited when NaCl was the solute and Lactobacillus 173 when glycerol was the solute. Only minor variations in the end-product formation of the Lactobacillus spp. were found at different a_w values. In aerobic culture B. thermosphacta produced less l-lactic acid and more acetic acid as the a_w was decreased with NaCl, while the yields were unaffected when glycerol was used.