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Appl Environ Microbiol. 1963 January; 11(1): 11-14

Repression of Staphylococcus aureus by Food Bacteria

I. Effect of Environmental Factors on Inhibition¹

Department of Bacteriology, University of Wisconsin, Madison, Wisconsin

ABSTRACT

The effects of environmental factors on the inhibition of an enterotoxin-producing strain of Staphylococcus aureus by food bacteria were investigated. Type of medium and temperature of incubation were important factors in determining the amount of inhibition. The pH range of maximal inhibition was found to be 7.4 to 6.2. Availability of oxygen was not a factor. As the ratios of inhibitor to staphylococcus were increased from 1:1 to 10:1 and 100:1, the amount of inhibition was markedly increased. Inhibition occurred in custard, where it increased with increasing ratios of effector to staphylococcus. The repression of the staphylococcus in all media usually was sufficient to be of practical significance.

² Present address: Miami Valley Laboratories, The Procter and Gamble Co., Cincinnati, Ohio.

¹ This investigation was supported in part by research grant E-3326 from the National Institute of Allergy and Infectious Diseases, U.S. Public Health Service. Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.