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Death of non-growing microorganisms in saline was studied to observe the inhibitory effect of NaCl in foods on the viability of microorganisms. When Leuconostoc mesenteroides LA10, Staphylococcus aureus B31 and Escherichia coli B34 were incubated in McIlvaine buffer with 0, 10, 20, 30% NaCl at ...

Death of non-growing microorganisms in saline was studied to observe the inhibitory effect of NaCl in foods on the viability of microorganisms. When Leuconostoc mesenteroides LA10, Staphylococcus aureus B31 and Escherichia coli B34 were incubated in McIlvaine buffer with 0, 10, 20, 30% NaCl at $30^{\circ}C$, they survived best at pH 6, 5, 7, respectively. The survival of 5 lactic acid bacteria, 9 other bacteria and 2 yeasts was tested at pH 5, 6, 7 with 10% NaCl. Gram-positive bacteria survived in saline better than Gram-negative bacteria, and lactic acid bacteria and S. aureus survived better than other bacteria. The number of survivors decreased as concentrations of NaCl increased and as pH moved to acidic or alkaline side from the above-mentioned. When L. mesenteroides LA10 was incubated in saline with those materials which are known to protect microorganisms from the killing effect of NaCl, protective effect was not observed.

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