GRAVES, R. R. (Uniiversity of Wiscoinsin,-Madison), AND W. C. IXRAZIER. Food microorganisms influencing the growth of Staphylococcus aureus. Appl. MIicrobiol. 11:513-516. 1963. Some 870 cultures of predominating microorganisms were isolated from market samples of hamburger, fresh pork sausage, fresh fish fillets, stewing beef, frozen chicken pot pie, frozen corn, frozen peas, and pasteurized and raw milk, before and after storage at different temperatures. The isolates were screened for their ability to influenice the growth of Staphylococcus aureus strain 196E by means of spot-plate tests on AlT and nutrient agars at 25 C. The 438 cultures that influeniced the growth of S. aureus were retested on spot plates at 15, 30, and 42 C. After elimination of replicates, the 143 remaining cultures were classified into species, genera, or groups, and 14 differenit cultures were tested for their influence on the growth of S. aureus in APT broth at 23 C. Over half of the effective cultures inhibited S. aureus and less than half were stimulatory. Pork sausage had the highest proportioni of inhibitory cultures, arid stewing beef had the lowest. APT agar was better than nutrient agar for screening, and incubationi at 15 C gave more effector organisms than at 30 and 42 C. .\Iost of the lactic acid bacteria were inhibitory,
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