Dear Biofilmists,
I am interested in this general concept of biofilm limiting factors :
1. Can water activity be a limiting factor for biofilm formation?
2. Are there any examples of biofilm formation in food processing
plants were the medium has low water activity like chocolate or pastry
dough?
Iska Carmichael
Institute of Land and Food Resources,
The University of Melbourne,
Parkville 3052,
Victoria ,Australia
Tel 03 93440061, Fax 03 93444665
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