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J Bacteriol. 1963 May; 85(5): 1017-1021
Copyright © 1963, The Williams & Wilkins Company. All Rights Reserved.

INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES¹

^a Division of Bacteriology, American Meat Institute Foundation, and Department of Microbiology, University of Chicago, Chicago, Illinois

ABSTRACT

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.

² From a thesis in partial fulfillment of the requirements for the MS degree, University of Chicago. Present address: Department of Bacteriology, The University of Michigan, Ann Arbor.

¹ Journal paper no. 242, American Meat Institute Foundation.

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