L'effet de l'augmentation graduelle des concentrations de chlorure de sodium sur la résistance des bactéries lactiques

Abstract - Results of investigations on the resistance of lactic acid bacteria to gradually increased concentrations of sodium chloride show the following:
The gradually increased concentrations of sodium chloride in the milk caused a more rapid growth and acid production of lactic streptococci cultures, than when the same salt concentrations were achieved at once.
The effect of gradually increased sodium chloride concentrations was the same with Str. paracitrovorus cultures, but it was necessary to increase interval of salt addition.
The combined effect of gradually additions of sodium chloride and the presence of peptone in a small quantity has the greatest influence on the resistance of lactic acid bacteria to sodium chloride