It is important to remark that halotolerance of
Lactobacilli plantarum, L. pentosus and L. acidipiscis
isolated from Chiapas cheese had been previously
determined in glucose-yeast, extract peptone, meatextract
(GYPC) broth at 32oC during 24 - 48 h.
However in order to better compare the results with the
two human origin strains (Lactobacillus casei Shirota
and L. plantarum 299v) it was decided to repeat this
study using MRS broth (a more specific broth for
lactobacilli) at dierent NaCl concentrations.