No reports about L. casei Shirota and L. plantarum
299v halotolerance were found. The five strains of
Lactobacillus can be considered slightly salt tolerant
(Larsen, 1986) because they could grow with few
limitations until 6.0 % NaCl concentration. To our
knowledge this is the first time that halotolerance from
probiotic bacteria L. casei Shirota and L. plantarum
299v has been documented. So that, the five strains
tested might grow in salty cheeses as Chiapas cheese