Repression of Staphylococcus aureus by Food Bacteria

Abstract

TROLLER, JOHN A. (University of#Wisconsin, Madison) AND W. C. FRAZIER. Repression of Staphylococcus aureus by food bacteria. I. Effect of environmental factors on inhibition. Appl. Microbiol. 11:11-14. 1963.-The effects of environmental factors on the inhibition of an enterotoxin-producing strain of Staphylococcus aureus by food bacteria were investigated. Type of medium and temperature of incubation were important factors in determining the amount of inhibition. The pH range of maximal inhibition was found to be 7.4 to 6.2. Availability of oxygen was not a factor. As the ratios of inhibitor to staphylococcus were increased from 1:1 to 10:1 and 100:1, the amount of inhibition was markedly increased. Inhibition occurred in custard, where it increased with increasing ratios of effector to staphylococcus. The repression of the staphylococcus in all media usually was sufficient to be of practical significance.

Staphylococci: their role in fermented sausages

“…The growth and enterotoxin production of Staph. aureus have been shown to be inhibited by pseudomonads (Troller & Frazier 1963a, b (Troller & Frazier 1963b). Yeasts also appear to effect the growth of Staph.…”

Production of Enterotoxin‐B in Cured Meats

“…When the other curing factors were in low concentration, a suboptimum enterotoxin production is possibly due to variations in meat composition and competition from other bacteria. The poor ability of staphylococci to compete with other bacteria has been etsablished (Casman et al, 1963 ;DiGiancinto et al, 1966 ;Eddy et al, 1962;Kao et al, 1966;McCoy et al, 1966;Miller et al, 1955 ;Peterson et al, 1962 ;Troller et al, 1963). McCoy et al (1966) have also demonstrated an inhibition of enterotoxin-A production by food bacteria independent of an apparent effect on bacterial growth.…”

Production and characterization of a compound inhibitory to Vibrio parahaemolyticus from Proteus vulgaris

“…The detection of a ninhydrin-reactive spot in thin-layer chromatography capable of inhibiting NCTC 10885 but incapable of inhibiting the strain after peptidase digestion further supports the peptide nature of the inhibitor. Troller & Frazier (1963b) reported the existence of a group of filterable and dialysable substances from strains of P. vulgaris and Escherichia coli capable of inhibiting Staph. aureus even after heating at 90°C for 10 min.…”

“…Strains of P. uulgaris are among the most effective microbial antagonists of Staph. aureus because of their competition for nutrients and their production of antibiotic-like substances (Troller & Frazier 1963b;DiGiacinto & Frazier 1966).…”