AbstractČ������� L., Z������ I., M��������� P., V�������� J. (2003): Effect of pH and water activity on the growth of Arcobacter sp. in culture. Czech J. Food Sci., 21: 203-209.The effect was studied of pH value and water activity (a w ) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C. Various weak organic acids were used to achieve target pH, and different humectants were used to control a w . Generally, the growth of arcobacters was inhibited at medium pH. Compared to propionic, lactic, malic and ascorbic acids (pH 5.5-5.0), formic, citric and tartaric acids in the pH range of 6.0-5.5 were more inhibitory to both arcobacter species. Both arcobacter strains were extremely sensitive to broth environment with a w values of < 0.980 using NaCl, glycerol and sucrose as humectants. This sensitivity to a w and pH may well be an important constraint for the distribution and survival of Arcobacter sp. in the environment, particularly in foods and food products.
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