“…The effects of different salt concentrations on growth were detected by using different concentrations of NaCl, MgCl•6H 2 O or sea salt (Sarrebourg) from 0 to 12.0 % (0, 0.5, 1.0, 2.0, 3.0, 3.5, 4.0, 5.0, 10.0, 12.0 %, w/v). The effect of pH on growth was investigated in MB from pH 3.0 to 10.0 (pH 3.0, 4.0, 5.0, 5.5, 6.0, 7.0, 8.0, 9.0, 10.0) using the buffer system described by He et al [7]. OD 600 values of the culture were measured after 0, 4, 8, 16, 24, 36, 48, 72 and 96 h incubation at 28 °C.…”