Performance of extended spectrum beta lactamases (ESBL) screening agar in various clinical specimens

Swarna, S.; Srimathi, N N; Madhavan, Radha; Gomathi, S.

doi:10.4103/0971-5916.159308

Cited by 8 publications

(5 citation statements)

References 7 publications

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“…Strains of Enterobacteriaceae ESBL-producing enzymes have become a concern in the treatment of infections and infection control programs in hospital settings. Most K. pneumoniae , Klebsiella oxytoca , and E. coli are resistant to ampicillin because of the production of plasmid mediated β -lactamase enzymes [ 15 ]. Most isolates are susceptible to later generation cephalosporins and aztreonam [ 5 , 6 ]; however, spontaneous mutations occurrence may result in novel β -lactamases which can inactivate extended-spectrum cephalosporins, penicillins, and aztreonam.…”

Section: Discussionmentioning

confidence: 99%

“…The inoculated MacConkey agar (BDH) and 5% sheep blood agar were incubated aerobically at 35–37°C for 18–72 hours, while chocolate agar was incubated in anaerobic condition with similar temperature and time range. The bacterial growth was noted based on colonial characteristics [ 15 , 16 ] and identified by Gram staining, TSI, and analytical profile index (API20E) [ 17 ]. A total of 100 consecutive nonrepetitive bacteria were isolated and identified and these included K. pneumonia , E. coli , K. oxytoca , and P. mirabilis .…”

Section: Methodsmentioning

confidence: 99%

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Prevalence of Extended-Spectrum Beta-Lactamases-Producing Microorganisms in Patients Admitted at KRRH, Southwestern Uganda

Baguma

Kagirita²,

Bazira

2017

International Journal of Microbiology

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The emergence of extended-spectrum beta-lactamase- (ESBL-) producing pathogenic bacteria at Kabale Regional Referral Hospital (KRRH), located in southwestern Uganda, is of great concern: a phenomenon that worries clinicians and other healthcare workers due to the serious threat they pose to patients. This current study aimed at determining the phenotypic detection of ESBL-producing strains of E. coli, Klebsiella sp., and Proteus sp. isolated from clinical specimens and their prevalence in patients admitted at KRRH. We used combined disc diffusion technique to detect and establish the presence of ESBLs-producing bacteria. Of the 100 tested bacterial isolates, 89 (89%) were identified as ESBL-producing bacteria. Klebsiella sp. predominated in the samples (46 (52%)), presenting the highest frequency of ESBLs producing followed by E. coli (39 (44%)) and Proteus mirabilis (4 (4.5%)) from the combined disk diffusion.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Prevalence of Extended-Spectrum Beta-Lactamases-Producing Microorganisms in Patients Admitted at KRRH, Southwestern Uganda

Baguma

Kagirita²,

Bazira

2017

International Journal of Microbiology

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“…Lactobacillus plantarum was the dominant bacterium in Pu'er and Fu brick teas (relative abundance 30% in Fu brick tea) (Q. Li, Li, et al., 2019) but was not dominant in this study. Lactobacillus plantarum can alter the intestinal microbiota, and it produces antibacterial, anti‐inflammatory, antitumor, antioxidant, and other active substances that improve human health (Swarna et al., 2015) while also improving the quality and flavor of food. Sphingomonas olei can degrade aliphatic hydrocarbons and has been isolated from oil‐contaminated soil (Chaudhary & Kim, 2017).…”

Section: Resultsmentioning

confidence: 99%

Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea

Long,

Yu,

Huang

et al. 2023

Journal of Food Science

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Tank fermentation is a novel approach to fermenting teas; however, the species of microorganisms present remain unclear. The microbial community composition of Liupao tea at various stages of tank fermentation was analyzed using high‐throughput sequencing. Sphingomonas, Aquabacterium, Pelomonas, Acinetobacter, Blastobotrys, Aspergillus, Debaryomyces, and Aureobasidium were the predominant genera, which is different from pile fermentation. Fifteen genera (including Lactobacillus, Debaryomyces, Candida, Allobaculum, Flavobacterium, Caulobacter, Blastobotrys, Aspergillus, and Rasamsonia) were identified as biomarkers. PICRUSt analysis predicted that the most abundant functional genes were related to metabolism of carbohydrates, amino acids, cofactors, vitamins, and other secondary metabolites. Using the pure culture method, 283 strains were isolated at various stages of fermentation, representing 20 genera and 29 species of bacteria, and 11 genera and 18 species of fungi. Most of the dominant Sphingomonas, Staphylococcus, Aspergillus, and Blastobotrys identified by sequencing were also isolated. Of these, Sphingomonas olei, Aspergillus luchuensis, Aspergillus niger, Aspergillus aculeatus, Aspergillus amstelodami, Blastobotrys adeninivorans, Candida metapsilosis, and Candida blankii were beneficial strains that might be used to ferment Liupao tea. This study provides a basis for the development of processing technologies and utilization of microbial strains in the production of dark teas.Practical Application Microbial diversity in tank-fermented Liupao tea was reported for the first time. 8 microorganisms were the predominant genera. The species, functions and potential risks of microorganisms was revealed. We clarified the differences between tank and pile fermentation.

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“…For instance, a study conducted by Swarna et al highlighted that the consumption of Lactobacillus sp. promotes the dynamic balance of active microorganisms within the host body, leading to improvements in human immunity and the enhancement of intestinal flora [17]. These findings hold significant implications for the development of functional foods and probiotic supplements that can offer targeted health benefits to consumers.…”

Section: Introductionmentioning

confidence: 94%

Exploring the impact of co-fermentation Saccharomyces cerevisiae and Lactobacillus sp. on stingless bee-honey cider fermentation

Thipraksa

Michu

Kongthong

et al. 2023

CST

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Stingless bee honey is a nutritious food that contains a variety of vitamins, minerals, enzymes, and antioxidants. It is known to have higher nutritional and medicinal properties compared to honey produced by other bee species. Cider is a well-known functional drink that contains high antioxidants, which can help protect against cellular damage caused by free radicals. This study aimed to investigate the potential of co-fermentation with yeast (Saccharomyces cerevisiae) and bacterium (Lactobacillus sp.) in producing high-antioxidant honey cider when compare with standard antioxidant. The results showed that honey cider co-fermented with both microorganisms for 14 days had significantly higher antioxidant activity (145.27 ± 0.20 µg TE/mL) compared to single culture fermentation (p < 0.05). Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of several bioactive compounds in the stingless bee honey cider. These compounds include methylenecyclopropanecarboxylic acid, 2(5H)-furanone, 2-methylbicyclo[4.3.0]non-1(6)-ene, bicyclo[3.1.0]hex-2-ene, 4-methyl-1-(1-methylethyl), D-limonene, benzene, 1-(1-butenyl)-4-methoxy, and phytol. These compounds possess various beneficial activities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties. The identification of these compounds in the stingless bee honey cider suggests that it may have potential health benefits beyond its nutritional value. The co-fermentation approach using S. cerevisiae and Lactobacillus sp. could be considered a promising strategy for developing antioxidant-enriched honey cider with potential health benefits.

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Performance of extended spectrum beta lactamases (ESBL) screening agar in various clinical specimens

Cited by 8 publications

References 7 publications

Prevalence of Extended-Spectrum Beta-Lactamases-Producing Microorganisms in Patients Admitted at KRRH, Southwestern Uganda

Prevalence of Extended-Spectrum Beta-Lactamases-Producing Microorganisms in Patients Admitted at KRRH, Southwestern Uganda

Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea

Exploring the impact of co-fermentation Saccharomyces cerevisiae and Lactobacillus sp. on stingless bee-honey cider fermentation

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