Moisture, in combination with temperature, may also promote microbial growth.

One example, uses the Monod saturation model for microbial growth.

Because it is not cooked to a higher temperature, other ingredients and processes are used to control microbial growth.

Storage in a cool, dry environment, like a refrigerator, helps to slow microbial growth.

Those kettles in the next room were indeed tanks for controlled microbial growth.

Accordingly, it is inhospitable to microbial growth and can be kept at room temperature.

This process slows spoilage caused by microbial growth in the food.

Demonstrate visible evidence of microbial growth in your duct work.

Bacteria/mold probably comes from the garlic, since olive oil itself does not support microbial growth to my knowledge.

The apple juice, if open, will invite microbial growth, which could change things greatly.