ArticleFrontiers in microbiology2024
High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 11 citations in OpenAlex.
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- The Novel Strain Lactiplantibacillus plantarum KM2: A Promising Starter for Fermented Foods and a Potential Probiotic for Functional Foods.Probiotics and antimicrobial proteins · 2026Article
- Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes andFoods (Basel, Switzerland) · 2026Article
- Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products.Foods (Basel, Switzerland) · 2026Article
- Valorization of Fruit and Vegetable Peels Waste as Probiotic Consortium for Sustainable Aquaculture of Cyprinus Carpio.Probiotics and antimicrobial proteins · 2026Article
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Healthier Traditional Green NaturalFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Salt (NaCl) is associated with a risk of hypertension and the development of coronary heart disease, so its consumption should be limited. However, salt plays a key role in the quality and safety of food by controlling undesirable microorganisms. Since studies have focused primarily on the effect of salts on the overall counts of the lactic acid bacteria (LAB) group, we have not yet understood how salt stress individually affects the strains and the interactions between them. In this study, we characterized the effect of sodium chloride (NaCl) and potassium chloride (KCl) on the growth and acidification of 31 LAB strains. In addition, we evaluated the effect of salts on a total of 93 random pairwise strain combinations. Strains and co-cultures were tested at 3% NaCl, 5% NaCl, and 3% KCl on solid medium using an automated approach and image analysis. The results showed that the growth of LAB was significantly reduced by up to 68% at 5% NaCl (
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