ABSTRACT
An organism that can grow at low water activity (0.85 or below). Water activity is reduced by high levels of a solute such as salt, sugar, or glycerol in the aqueous phase of the food. (See halophile, osmophile, water activity.)
An organism that can grow at low water activity (0.85 or below). Water activity is reduced by high levels of a solute such as salt, sugar, or glycerol in the aqueous phase of the food. (See halophile, osmophile, water activity.)