{"title":"粪链球菌在含盐培养基中对产气荚膜梭菌的抑制作用","authors":"L. Tabatabai, H. W. Walker","doi":"10.4315/0022-2747-37.7.387","DOIUrl":null,"url":null,"abstract":"Inhibition of two strains of Clostridium perfringens by Streptococcus faecalis in Cooked Meat Medium containing curing salts was investigated. Inhibitory effects were evaluated by growth-curve studies and by measurement of inhibition zones on agar. Both strains of C. perfringens were inhibited by S. faecalis in a medium containing glucose, although to different degrees. Addition of nitrite to the medium containing glucose increased the inhibitory effect of S. faecalis towards C. perfringens. Production of lactic acid by S. faecalis appears to play an important role in this inhibition of C. perfringens.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"49 1","pages":"387-391"},"PeriodicalIF":0.0000,"publicationDate":"1974-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"INHIBITION OF CLOSTRIDIUM PERFRINGENS BY STREPTOCOCCUS FAECALIS IN A MEDIUM CONTAINING CURING SALTS1\",\"authors\":\"L. Tabatabai, H. W. Walker\",\"doi\":\"10.4315/0022-2747-37.7.387\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Inhibition of two strains of Clostridium perfringens by Streptococcus faecalis in Cooked Meat Medium containing curing salts was investigated. Inhibitory effects were evaluated by growth-curve studies and by measurement of inhibition zones on agar. Both strains of C. perfringens were inhibited by S. faecalis in a medium containing glucose, although to different degrees. Addition of nitrite to the medium containing glucose increased the inhibitory effect of S. faecalis towards C. perfringens. Production of lactic acid by S. faecalis appears to play an important role in this inhibition of C. perfringens.\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"49 1\",\"pages\":\"387-391\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1974-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-37.7.387\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-37.7.387","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
INHIBITION OF CLOSTRIDIUM PERFRINGENS BY STREPTOCOCCUS FAECALIS IN A MEDIUM CONTAINING CURING SALTS1
Inhibition of two strains of Clostridium perfringens by Streptococcus faecalis in Cooked Meat Medium containing curing salts was investigated. Inhibitory effects were evaluated by growth-curve studies and by measurement of inhibition zones on agar. Both strains of C. perfringens were inhibited by S. faecalis in a medium containing glucose, although to different degrees. Addition of nitrite to the medium containing glucose increased the inhibitory effect of S. faecalis towards C. perfringens. Production of lactic acid by S. faecalis appears to play an important role in this inhibition of C. perfringens.
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