There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the sense of taste of the recipe developer, the salt-to-water ratio (salinity) in such recipes varies quite a lot.
What I'm wondering is, what is the maximum amount of salt you can have in a brine; so that you can still have the lactic acid bacteria develop. Where's the cut-off point (in terms of salinity) that stops the fermentation?