Is iodised salt harmful to the lactofermentation process?

Question

I was discussing sauerkraut recipes with someone on IRC a minute ago, and they warned me not to use iodised salt in the process. My first (and so far, the only successful) batch is one I made with iodised salt - I think it's pretty much the default here. Searching the Internet shows roughly equal numbers of answers going either way, from "it doesn't matter" to "it discolours the vegetables" to "it kills the bacteria you want".

Clearly elemental iodine is nasty, as are any of the halogens. But is the iodide ion similarly harmful to the bacteria (and yeasts?) involved in lactofermentation, in the low quantities in which it's present in supermarket salt?

Answer 1

This study found no difference in the outcome of sauerkraut fermentation with or without iodized salt:

• There was no clear influence of iodized salt on microbial populations.
• Stable fermentations were achieved using iodized as well as non-iodized salt.

Answer 2

from wikipedia:

No-additive salts for canning and pickling

In contrast to table salt, which often has iodide as well as anticaking ingredients, special canning and pickling salt is made for producing the brine to be used in pickling vegetables and other food-stuffs. This salt has no iodine added because the iodide can be oxidised by the foods and darken them—a harmless but aesthetically undesirable effect.

I have been looking for a concentration, but I suspect it is below the threshold that would harm microflora, as it typically has to be visibly yellow (~6ppm if i remember correctly) to be effective as a contact antimicrobial agent...