Search PubMed⌕ Search
Home/Archive/PubMed

PubMed · 10524328

Bacterial interference.

I Brook
View original source ↗Export metadata ↓

Abstract

Bacterial interactions, antagonistic and synergistic, help maintain the balance in the normal endogenous flora. The production of bacteriocins by microorganisms is one of the important mechanisms used for interference. The ability of various microorganisms to produce bacteriocins and exhibit interfering capability is detailed in the review. These organisms include Gram-positive and Gram-negative aerobic and anaerobic bacteria. The role of bacterial interference (BI) in clinical infections and the effect of this phenomenon on their eradication is detailed. The infections discussed include those of the upper respiratory (pharyngo-tonsillitis, otitis media), urogenital, and gastrointestinal tracts. The influence of antimicrobial agents on these organisms and their interactions with other bacteria are also described.

Explore related subjects

AntibiosisBacteriaBacterial InfectionsBacterial Physiological PhenomenaBacteriocinsHumansJournal ArticleReview

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

I Brook. 1999. Bacterial interference.. https://doi.org/10.1080/10408419991299211

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

PubMed2001

Inhibition of methicillin-resistant Staphylococcus aureus colonization of oral cavities in newborns by viridans group streptococci.

We investigated the role of viridans group streptococci in the prevention of colonization with methicillin-resistant Staphylococcus aureus (MRSA) in neonatal intensive care units. During a 26-month period at a children's hospital, 207 (49.9%) of 415 newborns were colonized with MRSA by the time of discharge. Two groups of newborns with matching durations of hospitalization were compared with regard to the prevalence of future colonization with MRSA: group 1 (103 patients) did not acquire colonization with viridans group streptococci and group 2 (63 patients) did acquire colonization with viridans group streptococci at birth or by 1 to 2 weeks (age, < or =11 days). The rate of colonization among patients in group 2 (9.5%) was significantly lower than that among patients in group 1 (44.7%; P<.001). No significant difference in patient characteristics (e.g., birth weight, diseases) was observed. These results indicate that viridans group streptococci, as bacteria that formerly occupied the oral cavities in newborns, may inhibit later colonization with MRSA.

Antibiosis↗
PubMed2001

H(2)O(2) produced by viridans group streptococci may contribute to inhibition of methicillin-resistant Staphylococcus aureus colonization of oral cavities in newborns.

In an accompanying report, we showed that viridans group streptococci may prevent methicillin-resistant Staphylococcus aureus (MRSA) colonization of the oral cavities of newborns. In the present study, we investigated the mechanism of prevention in vitro. Most viridans group streptococci had bacteriocin-like activity and killed MRSA, Burkholderia cepacia, Enterobacter aerogenes, and Pseudomonas aeruginosa; however, Escherichia coli, Enterobacter cloacae, and Candida albicans were resistant. The activity was induced only by H(2)O(2)-secreting strains and was inhibited by horseradish peroxidase or catalase in a dose-dependent manner. The mean concentration of H(2)O(2) produced by 18 strains of viridans group streptococci (1 x 10(8) cfu in 200 microL of culture medium+/-standard deviation was 1.24+/-0.60 mmol. Viridans group streptococci inhibited MRSA growth in saliva as well as in culture media. These results indicate that H(2)O(2) produced by viridans group streptococci may inhibit MRSA colonization of oral cavities in newborns.

Antibiosis↗
PubMed2001

Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture.

Sodium nitrite and sodium chloride may inhibit growth and bacteriocinogenesis of protective starter cultures. To reduce sensitivity of a lacticin 3147-producing starter culture to nitrite, prior to production of salami, Lactococcus lactis DPC 4275 was placed in a number of pre-inoculation treatments, containing (a) 1% glucose, (b) 2.5 ppm manganese (Mn), (c) 250 ppm magnesium (Mg), (d) 2.5 ppm manganese + 250 ppm magnesium (Mn + Mg), and held at ambient temperature for 30 min and 4 degrees C for 2 h. The growth, pH reduction, and bacteriocin production was monitored in beaker sausage over a period of 10 days at 28 degrees C, corresponding to typical salami production time, and compared to untreated starter culture. The effect of 1% tryptone and inoculum level on growth and bacteriocin production was also determined. Challenge tests were performed using Listeria innocua DPC 1770 and Staphylococcus aureus MMPR3 as target strains. All treatments gave a significantly higher (P < 0.05) initial starter level than the untreated starter. Beaker sausage inoculated with either low (10(7)) or high (10(9)) levels of starter culture, treated with Mn + Mg reached significantly (P < 0.05) higher levels by day 10 than other treatments. Trends indicate that Mn + Mg also gave best pH reduction in sausage containing the low-level starter culture, sausage and significantly lower (P < 0.05) values for sausage produced with higher inoculum. Bacteriocin production was also higher in starter culture treated with Mn, or glucose. Pre-treatment with Mg gave a 2-fold increase in bacteriocin, the addition of Mn augmenting this increase further. The incorporation of tryptone gave no additional effect. In beaker sausage, both L. innocua and S. aureus populations showed significant reductions (P < 0.05) in the presence of the bacteriocinogenic strain compared to a non-bacteriocinogenic control strain.

Antibiosis↗