1. Antagonism of Lactic Streptococci Toward Staphylococcus aureus in Associative Milk Cultures
- Author
-
S. E. Gilliland and Marvin L. Speck
- Subjects
Micropore Filter ,animal structures ,Staphylococcus ,medicine.disease_cause ,General Biochemistry, Genetics and Molecular Biology ,Microbiology ,chemistry.chemical_compound ,fluids and secretions ,Antibiosis ,medicine ,Animals ,Food microbiology ,General Pharmacology, Toxicology and Pharmaceutics ,Hydrogen peroxide ,Food Microbiology and Toxicology ,General Immunology and Microbiology ,Micropore Filters ,digestive, oral, and skin physiology ,food and beverages ,Hydrogen Peroxide ,General Medicine ,Hydrogen-Ion Concentration ,Chromatography, Ion Exchange ,Culture Media ,Lactic acid ,Lactococcus lactis ,Milk ,chemistry ,Staphylococcus aureus ,Food Microbiology ,Lactates ,Hydrogen peroxide biosynthesis ,Antagonism ,Dialysis - Abstract
The inhibition of growth of Staphylococcus aureus by lactic streptococci in associative cultures in milk was not due to hydrogen peroxide produced by the streptococci. Dialyzed whey from the milk culture of lactic streptococci was more inhibitory than dialyzed whey from milk acidified with lactic acid, indicating that material other than lactate was also involved. Analyses of cation and anion exchange fractions from the dialyzed whey showed that only the neutral fraction was inhibitory.
- Published
- 1974
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