Coagulase negative staphylococci (CNS) are significant pathogens, particularly in medical device related infections and in immunocompromised patients. Five CNS strains were isolated from 5 NOS2 knockout mice with dermatitis. Histologically, granulomatous dermatitis was found in the skin around the ear with epidermal ulceration. Dermal lesions included pustules, necrosis, and accumulations of neutrophils and macrophages. Isolates of the bacterial strains were identified to be Staphylococcus xylosus by the API STAPH kit and 16S-23S intergenic transcribed spacer-PCR. These results demonstrate the potential of this organism to be an opportunistic pathogen in immunocompromised mice.
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http://dx.doi.org/10.1111/j.1348-0421.2002.tb02744.x | DOI Listing |
Int J Food Microbiol
December 2024
Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Dry-cured ham is a highly appreciated meat product. During the ripening, moulds grow on its surface such as Penicillium nordicum and Aspergillus westerdijkiae producers of ochratoxin A (OTA). This mycotoxin poses a risk to consumers that must be controlled.
View Article and Find Full Text PDFFoods
November 2024
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye.
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control-spontaneous fermentation, GM77, GM92 or GM77 + GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl.
View Article and Find Full Text PDFOpen Vet J
September 2024
Zoonotic Research Unite, College of Veterinary Medicine, University of Baghdad, Baghdad, Iraq.
J Basic Microbiol
November 2024
Department of Plant Production Engineering and Genetics, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
Given the benefits of bacteria associated with the rhizosphere and phytoplane of halophytes, this research focused on examining the plant growth-promoting characteristics of bacteria isolated from Cressa cretica, Suaeda aegyptiaca, and Alhagi graecorum. From the 33 isolates tested, 9 exhibited plant growth-promoting traits. Bacillus rugosus strain CS5 and Bacillus sp.
View Article and Find Full Text PDFFood Chem
February 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Proteins undergo degradation to produce peptides and free amino acids, which in turn promote the production of volatile compounds with important contributions to the taste and aroma. This study investigated the effect of fermentation temperatures (8, 15, and 25 °C) on the bacterial community, flavor profile, and protein degradation of Harbin dry sausages. The physical and chemical properties were improved at 25 °C compared with 8 and 15 °C.
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