Positive effects of growth at suboptimal temperature and high salt concentration on long-term survival of Lactobacillus sakei.

@article{Marceau2003PositiveEO,
  title={Positive effects of growth at suboptimal temperature and high salt concentration on long-term survival of Lactobacillus sakei.},
  author={Anika Marceau and Monique Zagorec and Marie Christine Champomier-Verg{\`e}s},
  journal={Research in microbiology},
  year={2003},
  volume={154 1},
  pages={
          37-42
        }
}
Lactobacillus sakei is a lactic acid bacterium commonly found on fresh meat and represents the predominant flora of vacuum-packed meat. In the present article, we studied the behavior of L. sakei in a chemically defined medium under various growth conditions relative to temperature or NaCl concentration. Growth occurred at each temperature, but growth rate and final cell density decreased at low temperature and survival was enhanced. In the presence of NaCl, we also observed a longer doubling… CONTINUE READING