...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Applied Microbiology >Effect of Coliform and Proteus Bacteria on Growth of Staphylococcus aureus
【24h】

Effect of Coliform and Proteus Bacteria on Growth of Staphylococcus aureus

机译：大肠菌群和变形杆菌对金黄色葡萄球菌生长的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Cultures of coliform and Proteus bacteria, mostly from foods, were tested for their effect on growth of Staphylococcus aureus in Trypticase Soy Broth. Inhibition of the staphylococcus by these competitors increased with increasing proportions of inhibiting (effector) bacteria in the inoculum and decreasing incubation temperatures (37 to 10 C). Time required for 2 × 104 staphylococci to increase to 5 × 106 cells per milliliter, the minimal number assumed to be necessary for food poisoning, varied with the species of effector, the original ratio of effector bacteria to staphylococci in the medium, and the incubation temperature. When the original ratio was 100:1, the staphylococci did not reach 5 × 106 cells per milliliter at 10, 15, 22, or 30 C (with one exception), when growing with cultures representing six species of coliform bacteria and two of Proteus. When the ratio was 1:1, all effectors either greatly delayed the staphylococcus or prevented it from reaching hazardous numbers at 15 C, six of the eight caused a delay of 2 to 3 hr at 22 C, and only Escherichia coli delayed the coccus at 30 C. All effectors were ineffective at 22 and 30 C when original numbers of effectors and staphylococci were in the ratio 1:100. Greatest overall inhibition was by E. coli, E. freundii, and Proteus vulgaris, and these species were more effective than the others at 22 and 30 C. Aerobacter cloacae and Paracolobactrum aerogenoides were more effective at 15 C. In general, results were similar with different strains of a species. Except for Aerobacter aerogenes, Klebsiella sp., and P. aerogenoides, which apparently did not compete for nutrients, inhibition of the staphylococcus was by a combination of antibiotic substances and competition for nutrients.
机译：测试了大肠菌和变形杆菌细菌（主要来自食品）的培养物对胰蛋白酶解大豆肉汤中金黄色葡萄球菌生长的影响。这些竞争者对葡萄球菌的抑制作用随着接种物中抑制（效应）细菌比例的增加和孵化温度的降低（37至10 C）而增加。 2×104葡萄球菌增加至每毫升5×106细胞所需的时间（假定为食物中毒所需的最小数量）因效应子的种类，效应菌在培养基中对葡萄球菌的原始比例和孵育而异温度。当原始比例为100：1时，当与代表6种大肠菌和2种变形杆菌的培养物一起生长时，葡萄球菌在10、15、22或30 C时不会达到每毫升5×106个细胞（一个例外）。 。当比率为1：1时，所有效应子要么在15℃下大大延迟葡萄球菌或阻止其达到危险数，八种中的六种在22℃下导致2到3个小时的延迟，只有大肠埃希氏菌在25℃下延迟了球菌。 30C。当效应子和葡萄球菌的原始数量之比为1：100时，所有效应子在22和​​30 C时均无效。总的抑制作用最大的是大肠杆菌，弗氏大肠杆菌和寻常变形杆菌，这些物种在22和30 C时比其他物种更有效。泄殖腔和阴生副杆菌在15 C时更有效。总体而言，结果相似与一个物种的不同品系。除了显然不竞争营养的产气杆菌，克雷伯菌和产气假单胞菌以外，对葡萄球菌的抑制是通过结合抗生素物质和争夺养分来实现的。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号