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osmotolerant
osmotolerant adj. 
/ˌɒzmə(ʊ)ˈtɒl(ə)rn̩t/,
Brit. /ˌɒzmə(ʊ)ˈtɒl(ə)rənt/
, /ˌɒzmə(ʊ)ˈtɒl(ə)rənt//ˌɒzmə(ʊ)ˈtɒl(ə)rn̩t/U.S. /ˌɑzmoʊˈtɑl(ə)rənt/
Biology (esp. of a microorganism) able to tolerate an environment of high osmotic concentration; cf. osmophilic adj.1/ˌɑzmoʊˈtɑl(ə)rənt/ΚΠ
1968 J. C. Anand & A. D. Brown in Jrnl. Gen. Microbiol. 52 211 This finding supports Onishi's..doubts about the existence of obligately osmophilic organisms. The designation ‘-philic’ is inaccurate and would be better substituted by ‘-tolerant’.]
1970 F. W. Beech & R. R. Davenport in A. H. Rose & J. S. Harrison Yeasts III. iii. 107 Osmo-tolerant yeasts from apples..survived for three months at 5° and 15°..in concentrates..made from unoxidized juice.
1975 Nature 2 Oct. 398/2 The more osmotolerant a microorganism is, the greater is its hypertonicity.
2000 Jrnl. Food Protection 63 1277 Staphylococcus aureus is the most osmotolerant foodborne pathogen, and outbreaks of staphylococcal food poisoning are often linked to foods of reduced water activity.
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