食品细菌对金黄色葡萄球菌的抑制作用。II. 抑制原因。
Repression of Staphylococcus aureus by food bacteria. II. Causes of inhibition.
作者信息
TROLLER J A, FRAZIER W C
出版信息
Appl Microbiol. 1963 Mar;11(2):163-5. doi: 10.1128/am.11.2.163-165.1963.
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.
两种食源细菌，粘质沙雷氏菌和假单胞菌CS-1，明显通过与产肠毒素金黄色葡萄球菌竞争营养物质来抑制该菌生长。另外五种细菌，蜡样芽孢杆菌、普通变形杆菌、大肠杆菌H-52、产气气杆菌和无色杆菌，通过可经赛茨滤器过滤、可透析且在90℃下稳定10分钟的抗生素物质发挥抑制作用。抑制作用并非由pH值、氧化还原电位的变化或过氧化物或脂肪酸的产生引起。来自大肠杆菌H-52的浓缩抗生素物质含有氨基酸但不含肽，对葡萄球菌和微球菌特别有效。
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