نتایج جستجو برای: enterobacteria

تعداد نتایج: 1231  

Journal: :Journal of clinical microbiology 2004
J-L Donay D Mathieu P Fernandes C Prégermain P Bruel A Wargnier I Casin F X Weill P H Lagrange J L Herrmann

A comparative study was designed to evaluate the identification (ID) and antimicrobial susceptibility testing (AST) performances of the BD Phoenix Automated Microbiology System (Becton Dickinson Diagnostic Systems [BD], Pont de Claix, France). A total of 305 single clinical isolates were collected, and comparisons were made with routine manual methods in use in our microbiology laboratories. Th...

2009
Celia M. Manaia Ana Novo Bruno Coelho Olga C. Nunes

The potential of domestic wastewater treatment plants to contribute for the dissemination of ciprofloxacin-resistant bacteria was assessed. Differences on bacterial counts and percentage of resistance in the raw wastewater could not be explained on basis of the size of the plant or demographic characteristics of population served. In contrast, the treated effluent of the larger plants had signi...

Journal: :Antimicrobial Agents and Chemotherapy 1984

2016
Z. Mennane A. Qasmaoui F. Ohmani H. L. Sahraoui N. Baghdadi

During 2011-2013, 189 bacteria from four Moroccans regional hospitals were referred to The National Institute of Hygiene (NIH) to achieve phenotyping and genotyping. Galleries Api20E, Api20NE and Api20Sthap (bioMérieux), were used for Biochemical identification and disks distribution method was used for antibiotic susceptibility testing. Genotyping was carried out by molecular biology by search...

Journal: :Meat science 2006
Sara Bover-Cid M Jesús Miguelez-Arrizado L Luz Latorre Moratalla M Carmen Vidal Carou

Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final...

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