Characteristics of Salt-Tolerant Lactic Acid Bacteria, in Particular Lactobacilli, Leuconostocs and Pediococci, Isolated from Salted Raw Milk

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Abstract
One hundred and fourty five lactobacilli, leuconostocs and pediococci were isolated from salted raw milks incubated at 30°C for 4 to 21 d. Of 126 lactobacilli isolated, mostly from 9 to 12% salted milk, 115 were identified as homofermentative, nonthermophilic lactobacilli-73 were classified as Lactobacillus plantarum, 31 Lactobacillus casei, 8 strains were motile and 3 Lactobacillus xylosus. The remaining 11 isolates were heterofermentative lactobacilli-8 were Lactobacillus cellobiosus and 3 Lactobacillus brevis-buchneri. Strains of L. plantarum fermented many oligosaccharides, produced DL lactate and gas from L(+) but not from D(−) tartrate and their cell wall peptidoglycan was of the mesodiaminopimelic acid type. Eight strains of L. casei proved to be subsp. pseudoplantarum on the basis of inactive lactic acid production; 8 were subsp. rhamnosus and 2 subsp. alactosus, according to their pattern of sugar fermentation. L. xylosus simulated L. casei morphologically but differed from it in fermentation of ...