DISCUSSION

The relation of microbial growth to water activity was observed by subjecting yeast and
molds to milk samples with varying water activity. Prior to inoculation, all samples were
pasteurized to ensure that no microbial contamination were present, while 0.85% sodium
chloride was used as suspending solution for the pure cultures of yeasts and molds to maintain
an isosmotic environment ensuring that the cells will not lyse. Plate count agar (PCA) and
potato dextrose agar (PDA) were the media used to observe a non-selective and a selective
growth, respectively. Ten percent tartaric acid was added to molten PDA prior to pour plating in
order to selectively allow the growth of molds. Serial dilution was also done to grow an
acceptable number of colonies to count by reducing cell density.

Based on the table 1.1, the milk samples prepared have varying water activity, which
allowed us to observe the behavior of the microorganisms’ growth in relation to the system’s
water activity. The results were obtained after a day of incubation for the PCA and three days for
the PDA. A longer incubation time was required to observe the growth of molds on PDA
compared to yeasts on PCA. The colonies observed on the PCA were suspected as yeast
colonies since they were round, white, and creamy, while the mold colonies on the PDA were
also round and white as seen on the images that follow.

Based on table 1.2, the colony forming units on PCA increases as the water activity of
the food sample increases, but this trend was only observed on the powdered milk solutions and
fresh milk. The condensed milk, which has the lowest water activity, obtained a relatively higher
total plate count compared to the two powdered milk solutions which have higher water activity,
but this observation can be considered erroneous because yeasts generally grow on food
systems with 0.88 water activity or higher. While water activity can be related to the growth of
yeast on PCA with direct proportionality, no trend was observed on the growth of molds on the
PDA.

According to Gibbs (1998), microorganisms require water for solution of cell contents
and their different metabolic processes that is why water activity has a direct implication on
microbiological safety and stability of food. Lowering the water activity means decreasing the
available water in the food matrix which can be utilized by microorganisms to strive and grow,
but microorganisms have different water activity requirements to support growth. Most bacteria,
for example, do not grow at water activities below 0.91, and most molds cease to grow at water
activities below 0.80. Therefore, by measuring and controlling the water activity, it is possible to
predict which microorganisms will be potential sources of spoilage and infection.

Aside from affecting the capability of microorganisms to spoil food, water activity can
play a significant role in determining chemical reactions and activities of enzymes and rates of
deteriorative reactions that greatly affect sensory attributes of food such as taste, aroma, and
color.
REFERENCES AND LITERATURE CITED

Chanler, R. R. 1998. The Effect of Temperature and Water Activity on Microbial Growth
Rate and Food Spoilage.

Gibbs, P. & V. Gekas. 1998. Water Activity and Microbiological Aspects of Foods: A
Knowledge Base.

Rockland, L. B. 2006. Fundamentals of Water Activity. Washington, USA: Decagon.