INTERRELATIONSHIP BETWEEN TEMPERATURE AND  SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES.
Goldman, Manuel (American Meat Institute Foundation, Chicago, Ill.), R. H. Deibel, and C. F. Niven, Jr. Interrelationship between temperature and sodium chloride on growth of lactic acid bacteria isolated from meat-curing brines. J. Bacteriol. 85:1017-1021. 1963.-An elevation of the temperature limit for growth of some Pediococcus homari (Gaffkya homari) and motile Lactobacillus strains could be effected by the addition of sodium chloride to the growth medium. At the optimal temperature for growth, sodium chloride was stimulatory, and as the temperature of incubation was increased a mandatory requirement for sodium chloride was manifested. At the optimal temperature for growth (30 C), the highest sodium chloride concentrations were tolerated; as the temperature was increased, this tolerance decreased, although the optimal sodium chloride concentration increased. No other substances were found that would replace the sodium chloride requirement at higher temperatures of incubation.
D005519:Food Preservation; D019344:Lactic Acid; D007778:Lactobacillus; D008460:Meat; D010376:Pediococcus; D012106:Research; D012492:Salts; D012965:Sodium Chloride; D013696:Temperature
D012492:Salts; C017082:brine; D019344:Lactic Acid; D012965:Sodium Chloride
EXPERIMENTAL LAB STUDY; FOOD PRESERVATION; LACTOBACILLUS; PEDIOCOCCUS; SODIUM CHLORIDE; TEMPERATURE