Effects of Sodium Chloride, Ethanol, Glucose Content and pH on the Growth of Lactic Acid Bacteria Isolated from Salted "Daikon" (Raphanus sativus).

The effects of salt (6.3-8.3%), ethanol (0-2%), glucose (0.3-2.3%) and pH (4.0-5.0) on the growth of 6 species of lactic acid bacteria (Lactobacillus plantarum, L. brevis, L. bavaricus, L. coryniformis subsp. torquens, L. coryniformis subsp. coryniformis, and Lactobacillus sp. 1), which were isolated from salted "Daikon", were studied by using fractional factorial experimental design for factors at three levels. L. plantarum and L. brevis grew in the presence of 6.3-8.3% sodium chloride, while no growth of the other 4 species was observed in the medium containing over 7-3% salt. The growth of L. plantarum and L. brevis was inhibited when the concentration of sodium chloride was increased and when the medium pH was decreased. Ethanol had an inhibitory effect at increased concentrations on the growth of L. brevis, but not on the growth of L. plantarum. Inhibition of growth of L. plantarum and L. brevis was most marked by pH, followed by sodium chloride and ethanol. Effects of glucose on the growth of these lactic acid bacteria (6 species) were not clearcut.