Food Microorganisms Influencing the Growth of Staphylococcus aureus1

Graves, R. R.; Frazier, W. C.

doi:10.1128/aem.11.6.513-516.1963

Cited by 21 publications

(12 citation statements)

References 6 publications

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“…Growth of Bacillus sp. on the selective media is important, because members of this genus have been shown to be inhibitory to staphylococci (Graves and Frazier, 1963). Production of antibiotics by members of the Bacillus group is well known.…”

Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of Five Selective and Differential Media for the Detection and Enumeration of Coagulase-Positive Staphylococci in Foods

Crisley

Peeler

Angelotti

1965

Applied Microbiology

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Section: Discussionmentioning

confidence: 99%

Comparative Evaluation of Five Selective and Differential Media for the Detection and Enumeration of Coagulase-Positive Staphylococci in Foods

Crisley

Peeler

Angelotti

1965

Applied Microbiology

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“…Previous reports have indicated the ability of a variety of microorganisms to inhibit growth of Staphylococcus aureus (2,4,6,7,12,14,15,17). Some lactic organisms inhibit both growth and enterotoxin production by S. aureus when grown in associative culture.…”

mentioning

confidence: 99%

Effect of Selected Lactic Acid Bacteria on Growth of Staphylococcus aureus and Production of Enterotoxin1

Haines¹,

Harmon²

1973

Applied Microbiology

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Representative strains of 15 species of lactic acid bacteria were examined for their ability to influence growth of Staphylococcus aureus and production of enterotoxin in associative culture. Among the organisms used as effectors the streptococci were-most inhibitory, followed by Pediococcus cerevisiae. The lactobacilli and Leuconostoc citrovorum were not inhibitory to growth and only slightly inhibitory to production of enterotoxin. Enterotoxin was detected in all cultures in which the population of S. aureus reached 8 x 107 per ml. At lower S. aureus populations no enterotoxin was detected after incubation for 48 h. Mechanisms of inhibition of growth and enterotoxin production by S. aureus strain 243 grown in association with Streptococcus lactis A64 or P. cerevisiae 10791 in APT broth were investigated. Competition for vital nutrients, especially niacin and biotin, and probably production of hydrogen peroxide contribute to inhibition. Production of lactic acid appears to inhibit growth of S. aureus in the early but not the late stages of incubation. MATERIALS AND METHODS Cultures. S. aureus 243 produces enterotoxin B and was obtained from the late E. P. Casman of the Federal Food and Drug Administration, Washington, D.C. S. lactis A62, A64, A254, G18; S. cremoris E8; Pediococcus cerevisiae FBB39 and FBB63; Lactobacillus plantarum FBB12; and Lactobacillus casei 54 were stock cultures from the Food Microbiology Laboratory at Michigan State University. Streptococcus thermophilus W, Leuconostoc citrovorum

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“…To 26 cultures of coliforms and one each of P. vulgaris and P. morganii, selected from those used by Graves and Frazier (8), were added stock cultures of Escherichia coli, Aerobacter aerogenes, A. cloacae, and Proteus vulgaris. The S. aureus cultures were strain 196E, an enterotoxigenic strain from G. M. Dack, and strain W-1, a nonenterotoxigenic mastitis strain from J.…”

Section: Methodsmentioning

confidence: 99%

Effect of Coliform and Proteus Bacteria on Growth of Staphylococcus aureus1

DiGiacinto

Frazier

1966

Applied Microbiology

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Cultures of coliform and Proteus bacteria, mostly from foods, were tested for their effect on growth of Staphylococcus aureus in Trypticase Soy Broth. Inhibition of the staphylococcus by these competitors increased with increasing proportions of inhibiting (effector) bacteria in the inoculum and decreasing incubation temperatures (37 to 10 C). Time required for 2 X 104 staphylococci to increase to 5 X 10i cells per milliliter, the minimal number assumed to be necessary for food poisoning, varied with the species of effector, the original ratio of effector bacteria to staphylococci in the medium, and the incubation temperature. When the original ratio was 100:1, the staphylococci did not reach 5 X 106 cells per milliliter at 10, 15, 22, or 30 C (with one exception), when growing with cultures representing six species of coliform bacteria and two of Proteus. When the ratio was 1 :1, all effectors either greatly delayed the staphylococcus or prevented it from reaching hazardous numbers at 15 C, six of the eight caused a delay of 2 to 3 hr at 22 C, and only Escherichia coli delayed the coccus at 30 C. All effectors were ineffective at 22 and 30 C when original numbers of effectors and staphylococci were in the ratio 1 :100. Greatest overall inhibition was by E. coli, E. freundii, and Proteus vulgaris, and these species were more effective than the others at 22 and 30 C. Aerobacter cloacae and Paracolobactrum aerogenoides were more effective at 15 C. In general, results were similar with different strains of a species. Except for Aerobacter aerogenes, Klebsiella sp., and P. aerogenoides, which apparently did not compete for nutrients, inhibition of the staphylococcus was by a combination of antibiotic substances and competition for nutrients.

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Food Microorganisms Influencing the Growth of Staphylococcus aureus1

Cited by 21 publications

References 6 publications

Comparative Evaluation of Five Selective and Differential Media for the Detection and Enumeration of Coagulase-Positive Staphylococci in Foods

Comparative Evaluation of Five Selective and Differential Media for the Detection and Enumeration of Coagulase-Positive Staphylococci in Foods

Effect of Selected Lactic Acid Bacteria on Growth of Staphylococcus aureus and Production of Enterotoxin1

Effect of Coliform and Proteus Bacteria on Growth of Staphylococcus aureus1

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