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  • Title: Repression of Staphylococcus aureus by food bacteria. II. Causes of inhibition.
    Author: TROLLER JA, FRAZIER WC.
    Journal: Appl Microbiol; 1963 Mar; 11(2):163-5. PubMed ID: 13994251.
    Abstract:
    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.
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