Abstract
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 × 104 staphylococci to increase to 5 × 106 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 × 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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