In vitro effect of sub-inhibitory concentrations of penicillin and erythromycin on Staphylococcus aureus

被引：0
|
作者：
Rózanska, H [1 ]
Wojton, B [1 ]
机构：
[1] Natl Inst Vet Res, Dept Hyg Food Anim Origin, PL-24100 Pulawy, Poland
来源：
BULLETIN OF THE VETERINARY INSTITUTE IN PULAWY | 1998年 / 42卷 / 02期
关键词：
meat; Staphylococcus aureus; antibiotics; growth media; isolation; identification;
D O I：
暂无
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
In vitro effect of sub-inhibitory concentrations of penicillin and erythromycin on the number, growth rate, and cultural and biochemical characteristics of Staphylococcus aureus was examined. A decreased number and a slow growth of Staph.aureus in broth and minced meat comprising selected concentrations of antibiotics, and alterations in enzymatic and biochemical activities were found.
引用
收藏
页码：181 / 189
页数：9
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