PETERSON A C, BLACK J J, GUNDERSON M F
Appl Microbiol. 1964 Jan;12(1):77-82. doi: 10.1128/am.12.1.77-82.1964.
Foods containing large amounts of carbohydrate have frequently been involved in staphylococcal food poisoning. Custard has been considered to be a highly favorable culture medium for staphylococci; however, it may be a selective medium rather than an ideal one. The influence of dextrose, lactose, and sucrose in varying amounts from 0.25 to 18%, and of starch, on the growth of staphylococci in mixed populations with saprophytes was determined. The inhibitory effect of the sugars was much greater on the saprophyte population than on the staphylococci. Of the three sugars, sucrose was most inhibitory to the saprophytes. It greatly decreased their lag periods as the concentration of sugar increased. Dextrose was the least inhibitory; in fact, 0.5% dextrose gave considerable stimulus to saprophyte growth. This sharply repressed staphylococcal growth. Lactose occupied an intermediate position. Rapid onset of the death phase of the staphylococci was observed in all increased sugar concentrations and seemed to be a pH effect rather than a result of competition. Sucrose exerted an inhibitory effect on the growth of saprophytes at and above room temperature. In the presence of 2.5% corn starch, staphylococcal growth in mixed cultures was slightly inhibited, while the death phase was sharply accelerated. Thus, carbohydrates exert their influence on staphylococcal growth in mixed cultures through their effect on the saprophytes by decreasing or increasing competition.
含有大量碳水化合物的食物经常与葡萄球菌食物中毒有关。乳蛋糕被认为是葡萄球菌的一种非常适宜的培养基；然而，它可能是一种选择性培养基而非理想培养基。研究了葡萄糖、乳糖和蔗糖浓度在0.25%至18%之间变化时以及淀粉对葡萄球菌与腐生菌混合群体生长的影响。糖类对腐生菌群体的抑制作用比对葡萄球菌的抑制作用大得多。在这三种糖类中，蔗糖对腐生菌的抑制作用最强。随着糖浓度的增加，它极大地缩短了腐生菌的滞后期。葡萄糖的抑制作用最小；事实上，0.5%的葡萄糖对腐生菌的生长有相当大的促进作用。这会大幅抑制葡萄球菌的生长。乳糖处于中间位置。在所有增加的糖浓度下，都观察到葡萄球菌死亡期迅速开始，这似乎是一种pH效应而非竞争的结果。蔗糖在室温及以上温度时对腐生菌的生长有抑制作用。在含有2.5%玉米淀粉的情况下，混合培养物中葡萄球菌的生长略有抑制，而死亡期则急剧加速。因此，碳水化合物通过对腐生菌的影响，减少或增加竞争，从而对混合培养物中葡萄球菌的生长产生影响。
