Nutritional Characteristics of the Atypical Mycobacteria

Nutritional characteristics of the atypical mycobacteria.

The ability of Mycobacterium kansasii and groups II and III of the atypical mycobacteria to utilize oleic acid, as well as selected carbohydrates and other compounds, as sources of carbon for growth was compared with that of the H37Rv and H37Ra strains of M. tuberculosis. The highest rate of growth of all of the mycobacteria examined occurred in the medium containing oleic acid as the carbon so...

Atypical presentation of atypical mycobacteria in atypical diabetes

A 45-year-old, non-obese male presented with low-grade, remittent fever and a fluctuant swelling over the posterior aspect of his lower left flank. Laboratory tests revealed leukocytosis, raised ESR, hyperglycemia and raised HbA1C levels. Light microscopy of Ziehl-Neelsen-stained pus sample revealed numerous acid-fast bacilli. After 72 h of incubating aspirated pus in Löwenstein-Jensen media, n...

National atypical mycobacteria survey, 2000.

Infections with atypical mycobacteria in Australia during 2000 occurred at a rate of 1.8 cases per 100,000 population. The main sites of disease were the respiratory tract, soft tissue, and the lymphatics. The Mycobacterium avium complex was the most common group of mycobacteria isolated from respiratory, lymphatic sites, and blood. The rapidly growing mycobacteria, predominantly the M. fortuit...

Nutritional modulation of host responses to mycobacteria.

Nutritional status determines the generation and functioning of cellular and molecular components of the immune system which are responsible for host resistance to various infectious diseases, including tuberculosis. Studies carried out by us and others have demonstrated that malnutrition exerts detrimental effects on many aspects of host immune responses against mycobacterial infection. First,...

A study on characteristics of atypical mycobacteria isolated from sputum specimens in Korea.