Ah, now I get it.
Speaking of Food Microbiology, in my work with osmoregulation in S. aureus
we found that elevated osmolarity had a substantial effect in extending the
lag phase and decreasing the culture density at stationary phase and very
little effect on growth rate. Intermediate levels of osmotic stress did
not slow growth at all, while still efffecting these parameters.
Could this be the ticket ?
Jim
J. Graham
Biology Department
IU Bloomington
