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| Pinto,Tatiana Castro Abreu; Costa,Natália Silva; Souza,Aline Rosa Vianna; Silva,Ligia Guedes da; Corrêa,Ana Beatriz de Almeida; Fernandes,Flavio Gimenis; Oliveira,Ivi Cristina Menezes; Mattos,Marcos Corrêa de; Rosado,Alexandre Soares; Benchetrit,Leslie Claude. |
| Streptococcus agalactiae is a common agent of clinical and subclinical bovine mastitis and an important cause of human infections, mainly among pregnant women, neonates and nonpregnant adults with underlying diseases. The present study describes the genetic and phenotypic diversity among 392 S. agalactiae human and bovine strains isolated between 1980 and 2006 in Brazil. The most prevalent serotypes were Ia, II, III and V and all the strains were susceptible to penicillin, vancomycin and levofloxacin. Resistance to clindamycin, chloramphenicol, erythromycin, rifampicin and tetracycline was observed. Among the erythromycin resistant strains, mefA/E, ermA and, mainly, ermB gene were detected, and a shift of prevalence from the macrolide resistance phenotype... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Streptococcus agalactiae; Pulsed field gel electrophoresis; Epidemiology; Serotyping; Resistance profile. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-86702013000200003 |
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| Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi. |
| Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotic; Microbial diversity; Kefir grains; Fermented milk; Kefir. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200001 |
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