Survival of Bacteria and Fungi in Relation to Water Activity and the Solvent Properties of Water in Biopolymer Gels

Abstract

Survival of bacteria ( Rhizobium, Agrobacterium , and Arthrobacter spp.), fungal spores ( Penicillium sp.), and yeasts ( Saccharomyces sp.) was studied in relation to water activity (a w ) and the presence of nutritive solutes. The cells were entrapped in polysaccharide gels, as is done to immobilize cells or enzymes, and then dehydrated. The number of living cells (10 10 g of dry polymer −1 ) remained constant for periods of storage of >3 years at 28°C when the inocula were kept at an a w of <0.069. At a w values between 0.069 and 0.83 the number of survivors diminished more and more rapidly as the a w was raised. For a given a w and organism, there were large differences in survival rate as a function of the nutritive solutes used to culture the microorganisms. Low-molecular-weight compounds (with three or five carbon atoms) had a deleterious effect on survival, whereas compounds of higher molecular weight (C 6 to C 12 ) had a protecting effect. Thus, the a w alone was not a sufficient explanation for the deterioration of the inocula. Survival seemed to be more directly related to some properties of the water in the biopolymer. New concepts such as the discontinuity of properties of water and the point of mobilization of solutes, already proposed by Duckworth and Kelly (J. Food Technol. 8:105-113, 1973) and Seow (J. Sci. Food Agric., 26:535-536, 1975), have been taken into consideration to explain the interactions of water with the biopolymer and their specific effects on the microorganisms.