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Description
  • The aim of this study was to monitor the susceptibility to antimicrobial substances in lactobacilli isolated from milk and meat products. Minimal inhibitory concentrations were established in 160 strains of lactobacilli by microdilution method. Strains were classified as sensitive or resistant based MIC50 (MIC 50% of strains) and MIC90 (MIC 90% of strains). 32 strains (20%) were resistant to 1 or more antibacterial substances. 3 strains were multiresistant, of which 1 was even resistant to 7 antibacterial substances.
  • The aim of this study was to monitor the susceptibility to antimicrobial substances in lactobacilli isolated from milk and meat products. Minimal inhibitory concentrations were established in 160 strains of lactobacilli by microdilution method. Strains were classified as sensitive or resistant based MIC50 (MIC 50% of strains) and MIC90 (MIC 90% of strains). 32 strains (20%) were resistant to 1 or more antibacterial substances. 3 strains were multiresistant, of which 1 was even resistant to 7 antibacterial substances. (en)
  • The aim of this study was to monitor the susceptibility to antimicrobial substances in lactobacilli isolated from milk and meat products. Minimal inhibitory concentrations were established in 160 strains of lactobacilli by microdilution method. Strains were classified as sensitive or resistant based MIC50 (MIC 50% of strains) and MIC90 (MIC 90% of strains). 32 strains (20%) were resistant to 1 or more antibacterial substances. 3 strains were multiresistant, of which 1 was even resistant to 7 antibacterial substances. (cs)
Title
  • Testování citlivosti k antimikrobiálním látkám u laktobacilů mikrodiluční metodou
  • Testování citlivosti k antimikrobiálním látkám u laktobacilů mikrodiluční metodou (cs)
  • Antimicrobial susceptibility testing of lactobacilli by broth microdilution method (en)
skos:prefLabel
  • Testování citlivosti k antimikrobiálním látkám u laktobacilů mikrodiluční metodou
  • Testování citlivosti k antimikrobiálním látkám u laktobacilů mikrodiluční metodou (cs)
  • Antimicrobial susceptibility testing of lactobacilli by broth microdilution method (en)
skos:notation
  • RIV/62157124:16270/10:00002730!RIV11-MSM-16270___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6215712402)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 292520
http://linked.open...ai/riv/idVysledku
  • RIV/62157124:16270/10:00002730
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Lactobacillus spp.; antibiotic resistance; minimal inhibition concentration (MIC); broth microdilution method; milk products; meat products (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [B4488BBA98B9]
http://linked.open...v/mistoKonaniAkce
  • Brno
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • Food Hygiene and Technology 40th Lenfelds and Hökls Days
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Karpíšková, Renata
  • Dušková, Marta
  • Víšková, Lucie
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Veterinární a farmaceutická univerzita Brno
https://schema.org/isbn
  • 978-80-7305-121-1
http://localhost/t...ganizacniJednotka
  • 16270
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