Darrell,
I believe that there is a small error or typo in the FAQ on "What is
the relationship between temperature and activity?"
The activity level table entry for 16 deg C under C. milleri is 0.011
and I belive it should be 0.11 (just plot the data to see).
I know this has been out there a while as I have an archived copy from
a few years back that shows the same value.
Perhaps you can edit it for your next posting.

Cheers,
Doc

Darrell Greenwood wrote:
> Archive-name: food/sourdough/faq
> Posting-Frequency: 18 days
> Last-modified: 2003/02/09
> URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html
>

> Dear Dick Adams
>
> Please find attached the growth rates of L. sanfranciscensis and C.
> milleri as function of temperature. Growth rate is ln2/generation
> time, i.e. a growth rate of 0.7 is a generation (doubling time) of
> about 1 h.
>
> The generation times measured in laboratory media are different from
> that in rye / wheat / white wheat dough, however, if the generation
> time at 20 C is 1/2 of that at 30 C in my medium, the organism will
> also grow 1/2 as fast at 20 C compared to 30 C in dough (we checked).
> So, it's not the absolute numbers that matter, but the ratio of
> growth rate to growth rate at optimum temperature.
>
>
>
> Temp L. sf I L. sf II Yeast (C. milleri)
> 2 0.019 0.016 0.004
> 4 0.026 0.022 0.008
> 6 0.035 0.031 0.013
> 8 0.047 0.043 0.021
> 10 0.063 0.060 0.033
> 12 0.084 0.08 0.052
> 14 0.11 0.11 0.078
> 16 0.14 0.15 0.011
> 18 0.19 0.20 0.16
> 20 0.24 0.26 0.23
> 22 0.30 0.29 0.30
> 24 0.37 0.37 0.37
> 26 0.45 0.46 0.42
> 28 0.49 0.55 0.42
> 30 0.61 0.64 0.35
> 32 0.66 0.70 0.20
> 34 0.66 0.70 0.05
> 36 0.58 0.54 0.00
> 38 0.39 0.31
> 40 0.1 0.055
> 41 0.00 0.00
>
> The curves were generated by fitting the following curve to experimental data:
>
> growth rate = a (x^b)(e^cx)
> for lactobacilli, x is (41-temperature), all temperatures are in deg.
> centigrade
> for the yeast, x is (36-temperature), all temperatures are in deg. centigrade
>
> A, b and c were calculated as follows for the three organisms:
>
> L. sf I L. sf II Yeast
>
> a 0.1267 0.0682 0.0124
> b 1.5404 1.9782 2.9810
> c -0.1931 -0.2233 -0.3355
>
>
>
> If I didn't make a typing error this equation should generate the
> curve described above. The curve does not give the best approximation
> at temperatures below 10C, though.
>
> Transfer of the curves from our strains to your starter may change
> things a bit, but nevertheless I think that it may serve as guideline
> for many sourdough starters.
>
> Let me know if you think it works (or not).
>
> - Michael

> Edited by Darrell Greenwood -- darrell.web (at) telus.net