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Staphylococcus condimenti : ウィキペディア英語版 | Staphylococcus condimenti
''Staphylococcus condimenti'' is a Gram positive, coagulase-negative member of the bacterial genus ''Staphylococcus'' consisting of single, paired, and clustered cocci. Strains of this species were originally isolated from fermenting soy sauce mash and are positive for catalase, urease, arginine dihydrolase, nitrate reductase, beta-galactosidase, and phosphatase activity. Unlike some clinical Staphylococcus isolates and some food-derived strains, ''S. condimenti'' has shown no noticeable antibiotic resistance to antibiotics including lincomycin and penicillin. ==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Staphylococcus condimenti」の詳細全文を読む
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