Abstract
Cultures of lactic acid bacteria, mostly from foods, were tested for their effect on the growth of Staphylococcus aureus in Trypticase Soy Broth (BBL). Some of the effectors, e.g., Streptococcus faecalis, S. faecium, Lactobacillus lactis, L. brevis, and Leuconostoc mesenteroides, stimulated growth of S. aureus during early hours of growth, especially at higher temperatures of incubation, but most cultures were inhibitory, and some (S. faecium and L. mesenteroides) were even killing by the time of attainment of the maximal phase of growth of the Staphylococcus. Low-temperature meat lactobacilli and Leuconostoc dextranicum inhibited S. aureus at 10, 15, 20, and 25 C throughout its growth. Streptococcus faecalis var. liquefaciens inhibited at these temperatures and at 30 and 37 C, as well. When the ratio of effectors to staphylococci in the inoculum was 100:1, the three enterococci, the meat Lactobacillus, and L. dextranicum prevented the attainment of 5 × 106 staphylococci per milliliter at 15 C, and all but the meat Lactobacillus did so at 22 C. A ratio of 1:1 accomplished similar results at 15 C, except that S. aureus was only delayed for 12 hr by S. faecalis. A ratio of 1:100 usually was ineffective. In general, the more effector bacteria there were in the inoculum, the greater was the overall inhibition (or stimulation) of S. aureus. Inhibition was most effective at 10 or 15 C, less so at 20 or 25 C, and least at 30 or 37 C, whereas stimulation during early growth was greater at the higher temperatures. Results with different strains of the effectors and with two strains of S. aureus were similar, for the most part.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- DiGiacinto J. V., Frazier W. C. Effect of coliform and Proteus bacteria on growth of Staphylococcus aureus. Appl Microbiol. 1966 Jan;14(1):124–129. doi: 10.1128/am.14.1.124-129.1966. [DOI] [PMC free article] [PubMed] [Google Scholar]
- GRAVES R. R., FRAZIER W. C. FOOD MICROORGANISMS INFLUENCING THE GROWTH OF STAPHYLOCOCCUS AUREUS. Appl Microbiol. 1963 Nov;11:513–516. doi: 10.1128/am.11.6.513-516.1963. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Iandolo J. J., Clark C. W., Bluhm L., Ordal Z. J. Repression of Staphylococcus aureus in associative culture. Appl Microbiol. 1965 Sep;13(5):646–649. doi: 10.1128/am.13.5.646-649.1965. [DOI] [PMC free article] [PubMed] [Google Scholar]
- JONES A. C., KING G. J., FENNELL H., STONE D. The growth of Staph. aureus in milk with special reference to food poisoning. Mon Bull Minist Health Public Health Lab Serv. 1957 Jun;16:109–121. [PubMed] [Google Scholar]
- LAMMERS T. Das antibakterielle Prinzip der Mundschleimhaut; ein Beitrag zur Frage der klinischen Bedeutung, einer Schleimhautflora. Z Hyg Infektionskr. 1952 Sep;135(3-4):365–387. [PubMed] [Google Scholar]
- Oxford A. E. Diplococcin, an anti-bacterial protein elaborated by certain milk streptococci. Biochem J. 1944;38(2):178–182. doi: 10.1042/bj0380178. [DOI] [PMC free article] [PubMed] [Google Scholar]
- ROSEBURY T., GALE D., TAYLOR D. F. An approach to the study of interactive phenomena among microorganisms indigenous to man. J Bacteriol. 1954 Feb;67(2):135–152. doi: 10.1128/jb.67.2.135-152.1954. [DOI] [PMC free article] [PubMed] [Google Scholar]
- SABINE D. B. AN ANTIBIOTIC-LIKE EFFECT OF LACTOBACILLUS ACIDOPHILUS. Nature. 1963 Aug 24;199:811–811. doi: 10.1038/199811a0. [DOI] [PubMed] [Google Scholar]
- TROLLER J. A., FRAZIER W. C. Repression of Staphylococcus aureus by food bacteria. I. Effect of environmental factors on inhibition. Appl Microbiol. 1963 Jan;11:11–14. doi: 10.1128/am.11.1.11-14.1963. [DOI] [PMC free article] [PubMed] [Google Scholar]