Repression of Staphylococcus aureus by food bacteria. II. Causes of inhibition.
Two food bacteria, Serratia marcescens and Pseudomonas sp. CS-1, inhibited an enterotoxigenic strain of Staphylococcus aureus, apparently by out-competing it for nutrients. Five others, Bacillus cereus, Proteus vulgaris, Escherichia coli H-52, Aerobacter aerogenes, and Achromobacter sp., inhibited by means of antibiotic substances which were Seitz-filterable, dialyzable, and stable at 90 C for 10 min. Inhibition was not caused by changes in pH, oxidation-reduction potential, or production of peroxide or fatty acids. The concentrated antibiotic material from E. coli H-52 contained amino acids but not peptides and was especially effective against staphylococci and micrococci.
D042402:Achromobacter; D000900:Anti-Bacterial Agents; D000904:Antibiotics, Antitubercular; D001409:Bacillus cereus; D001419:Bacteria; D021902:Enterobacter aerogenes; D004926:Escherichia coli; D008837:Micrococcus; D011511:Proteus; D011549:Pseudomonas; D006435:Renal Dialysis; D012706:Serratia marcescens; D013210:Staphylococcus; D013211:Staphylococcus aureus
D000900:Anti-Bacterial Agents; D000904:Antibiotics, Antitubercular
ACHROMOBACTER; AEROBACTER AEROGENES; ANTIBIOTICS; BACILLUS CEREUS; ESCHERICHIA COLI; PROTEUS; PSEUDOMONAS; SERRATIA MARCESCENS; STAPHYLOCOCCUS