Repression of Staphylococcus aureus by Food Bacteria: II. Causes of Inhibition1

AUTOR(ES)

Troller, John A.

RESUMO

Two food bacteria, Serratia marcescens and Pseudomonas sp. CS-1, inhibited an enterotoxigenic strain of Staphylococcus aureus, apparently by out-competing it for nutrients. Five others, Bacillus cereus, Proteus vulgaris, Escherichia coli H-52, Aerobacter aerogenes, and Achromobacter sp., inhibited by means of antibiotic substances which were Seitz-filterable, dialyzable, and stable at 90 C for 10 min. Inhibition was not caused by changes in pH, oxidation-reduction potential, or production of peroxide or fatty acids. The concentrated antibiotic material from E. coli H-52 contained amino acids but not peptides and was especially effective against staphylococci and micrococci.

Documentos Relacionados

• Repression of Staphylococcus aureus by Food Bacteria: I. Effect of Environmental Factors on Inhibition1
• The Propionic Acid Bacteria: II. Classification 1
• Studies of Freshwater Bacteria: II. Stalked Bacteria, a New Order of Schizomycetes 1
• The Proteolytic Enzymes of Bacteria: II. The Peptidases of Some Common Bacteria1
• The Nutrition of Phytopathogenic Bacteria: II. The Genus Agrobacterium