Table 5. Effect of salt concentration on the growth of yeast and bacteria in YM and nutrient broth medium at 25°C for 96 h
(OD₆₀₀)

Strain¹⁾		After 4 days
Strain¹⁾		0%	2%	4%	6%	8%	10%
Yeast	YA	0.862	0.914	0.786	0.821	0.985	0.802
	YB	0.938	0.843	0.835	0.770	0.801	0.934
	YC	0.556	0.556	0.562	0.549	0.576	0.618
	YD	0.719	0.737	0.673	0.770	0.739	0.783
	YE	0.677	0.711	0.744	0.676	0.845	0.681
	YF	0.817	0.786	0.794	0.886	0.82	0.697
	YG	0.796	0.82	0.853	0.888	0.788	0.792
	YH	0.812	0.901	0.728	0.804	0.875	0.898
Bacteria	BA	0.485	0.507	0.504	0.675	0.533	0.497
	BB	0.489	0.503	0.483	0.499	0.542	0.551
	BC	0.500	0.485	0.498	0.389	0.442	0.450

YA, Rhodotorula glutinis; YB, Saccharomyces cerevisiae; YC, Candida zeylanoides; YD, unidentified organism; YE, unidentified organism; YF, Saccharomyces boulardii; YG, Saccharomycete sp.; YH, unidentified organism; BA, Escherichia hermannii; BB, Escherichia hermannii; BC, Staphylococcus caseolyticus.