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Effects of iron level on the anatagonistic action of siderophores from non-pathogenicStaphylococcus spp

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Journal of Industrial Microbiology

Abstract

The production, detection and the effects of iron concentration on the siderophore production ofStaphylococcus strains used as meat starter cultures were studied. Non-pathogenicStaphylococcus strains produce extracellular low molecular weight compounds which exhibited positive reactivity when measured by a universal detection method for siderophores. The production of siderophores was very closely associated with the iron concentration in the medium, and very low additions considerably reduced siderophore production. Although the production of siderophores was highly iron-dependent, the antimicrobial activity of spent medium fromStaphylococcus cultures against selected yeasts and moulds remained considerable under high iron concentrations.

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Authors and Affiliations

  1. VTT Biotechnology and Food Research, PO Box 1504, FIN-02044 VTT, Espoo, Finland

    L Raaska (Research Scientist) & T Mattila-Sandholm

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  1. L Raaska
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  2. T Mattila-Sandholm
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Raaska, L., Mattila-Sandholm, T. Effects of iron level on the anatagonistic action of siderophores from non-pathogenicStaphylococcus spp. Journal of Industrial Microbiology 15, 480–485 (1995). https://doi.org/10.1007/BF01570018

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  • DOI: https://doi.org/10.1007/BF01570018

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