Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry
Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry
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DOI：
10.1111/j.1365-2621.1970.tb12361.x
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发表时间：
1970
影响因子：
3.9
通讯作者：
J. Oblinger;A. A. Kraft-A.
中科院分区：
文献类型：
--
作者：
J. Oblinger;A. A. Kraft-A.
总结：研究了假单胞菌对选定沙门氏菌和家禽分离株的抑制作用。使用两种方法证明抑制作用。采用垂直划线技术作为初步筛选程序，以确定已知假单胞菌菌株对敏感沙门氏菌和从家禽中分离的已知生物体表现出的相对抑制程度。还使用分光光度分析来测量不同浓度的假单胞菌培养物滤液对敏感生物产生的抑制活性。抑制敏感的生物更明显的琼脂平板比细胞密度的方法，采用肉汤。色素的产生似乎与不同假单胞菌培养物产生抑制的能力有关。敏感细胞的浓度似乎不是一个限制因素，因为在高和低水平的接种物下都能证明抑制作用。假单胞菌对沙门氏菌、葡萄球菌、埃希氏菌和链球菌均有抑制作用。从家禽中分离的假单胞菌的抑制菌株都不相互抑制。然而，一株未从家禽中分离的铜绿假单胞菌确实抑制了从家禽中分离的所有假单胞菌的生长。这项工作的公共卫生意义有关的潜在病原体加工家禽进行了讨论。
SUMMARY: The inhibitory effects of Pseudomonas on selected Salmonella and poultry isolates were investigated. Two methods of demonstration of the inhibitory effects were used. A perpendicular streak technique was used as a preliminary screening procedure to determine relative degrees of inhibition exhibited by known strains of Pseudomonas against sensitive Salmonella and known organisms isolated from poultry. Spectropho- tometric analysis was also used to measure inhibitory activity produced by different concentrations of filtrates from Pseudomonas cultures against sensitive organisms. Inhibition of sensitive organisms was more pronounced with agar plates than with cell density methods which employed broth. The production of pigment appeared to be related to the ability of different Pseudomonas cultures to produce inhibition. Concentration of sensitive cells did not appear to be a limiting factor, since inhibition was demonstrable at both high and low levels of inocula. Pseudomonas strains were inhibitory to strains of Salmonella, Staphylococcus, Escherichia and Streptococcus. None of the inhibitory strains of Pseudomonas isolated from poultry were mutually repressive. However, one strain of Pseudomonas aeruginosa not isolated from poultry did cause inhibition of growth of all of the Pseudomonas isolated from poultry. The public health significance of this work in relation to potential pathogens on processed poultry is discussed.