Halophilic organisms are widespread and found in all three domains of cellular life (archaea, bacteria, and eukaryote). The "salt-in" strategy uses less energy, but requires intracellular adaptations. Only a few prokaryotes use it. All other halophiles use the "compatible solute" strategy, which is energy expensive, but does not require special adaptations. In the case of cheeses, halophiles and halotolerants can contribute to some characteristics of the final products; thus, their lipolytic and proteolytic activities must also be studied. The presence of halotolerant lactic acid bacteria has also been reported in Mexican cheeses with high salt content, such as Chiapas double-cream and Cotija cheeses. The degree of halotolerance of lactic acid bacteria can be adequately modeled by logistic dose-response equations.
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