Current Research in Microbiology and Biotechnology

ABSTRACT: A total of 43 P. aeruginosa isolates with a frequency of (40.18%) in burn wound patients, were included in this study, Sensitivity test was performed for five quinolone antibiotics (nalidixic acid, Norfloxacin, ofloxacin ciprofloxacin, and levofloxacin), there were significant differences among the activity of those five fluoroquinolones antibiotics, ciprofloxacin and levofloxacin were the most active against P. aeruginosa, followed by norfloxacin; fluoroquinolones have lost their spark as none of the currently used quinolones showed resistance levels lower than 50%.

KeyWords: P. aeruginosa; burn Infection; Resistance.

How to cite: Hajer H. Abdulameer et al. In vitro susceptibility comparison among different fluoroquinolone generations using Pseudomonas aeruginosa. Curr Res Microbiol Biotechnol. 6(3) 2018: 1622-1625

ABSTRACT: Beef jerky (Kilishi) is a good source of protein for man. However, some microorganisms contaminate this product and sometimes cause food-borne illnesses. This research was conducted to isolate bacteria and fungi of medical importance from beef jerky sold in Uyo, Akwa Ibom State, Nigeria. Samples of beef jerky were purchased from 6 selected supermarkets within the Uyo metropolis. The samples containers were carefully labeled and transported to Microbiology laboratory, Department of Microbiology, University of Uyo for analyses. Proximate and microbiological analyses were carried out using standard techniques. Beef jerky sampled had moisture content (0.5%), ash content (14.50%), crude lipid (5.9%), crude fibre (2.88%), protein content (54.69%, carbohydrate content (21.46%) and caloric value (601.93Kcal). Escherichia coli, Proteus species. Staphylococcus aureus, Citrobacter fruendii, Klebsiella pneumonia, Staphylococcus epidermidis, Aspergillus niger, Penicillium species and Rhizopus species were isolated. The total heterotrophic bacterial counts (THBC) obtained ranged from 2.0 x103 - 8.0x103 CFU/g, total coliform count (TCC) ranged from 1.0x103 - 6.0x103 CFU/g, total faecal coliform count (TFC) ranged from 1.0x103 - 5.0x103 CFU/g, total staphylococcal count (TSC) ranged from 2.0x103 - 9.0x103CFU/g and total mycological count ranged from 1.0x103 - 4.0x103 CFU/g. All bacterial isolates were sensitive to Ceptazidime with zones of inhibition (Z.I) ranged from 15±0.4mm - 40±0.4mm. Isolate B2 (Escherichia coli) was resistant to all antibiotics except Ceftazidime. No zones of inhibition (NZ) were recorded for some isolates. Voriconazole had highest ZI of 25±3.2mm on Aspergillus niger. Proper hygienic condition is vital for reducing microbial contamination on beef jerky.

KeyWords: Beef jerky, bacteria, fungi, contamination, illnesses.

How to cite: Dora. I. Udoh et al. Isolation of bacteria and fungi of medical importance from beef jerky (Kilishi) sold in Uyo, Akwa Ibom State, Nigeria. Curr Res Microbiol Biotechnol. 6(3) 2018: 1626-1632

ABSTRACT: Diarrheal diseases are one of the social problems in developing countries. The pathogens commonly associated with Patients are Salmonella, Clostridium difficile, Shigella, Yersinia, Escherichia coli and Listeria. The aim of the study was to evaluate the presence of Listeria antigen in acute gastroenteritis in patients admitted to hospital. The study was performed on freshly collected stool samples among 71 acute diarrheal patients admitted to AL-Khadymia and AL-Elweya teaching hospitals from May 2015 to January 2016. A questionnaire was completed for each patient name, age, gender, clinical data like fever, nausea, Vomiting, abdominal pain. The criteria included hemorrhagic fresh stool sample in addition to containing parasites agent. Fresh stool samples were tested by Immunochromatographic assay for antigenic detection of Listeria. Listeria antigen identified in one stool samples for females. most patients show fever , vomiting and abdominal pain ,while the stool consistency distributed to 24 % watery and 76% loosely .stool samples show 100 % without blood,100 % with pus , 90.2 % with mucous and 9.8 % without mucous, eight cases (12.6%) with cyst of E.histolytica. Antigen present in one stool sample, most patients showed vomiting, fever, abdominal pain, for all the cases without blood. All cases with pus.78 cases with mucous in comparison with 16 without mucous and 8 cases (12.6%) with cyst of E.histolytica.

KeyWords: Acute diarrhea, Listeria, Abdominal pain, Immunochromatography.

How to cite: Saad hasan Mohammad Ali et al. A stool- based detection of Listeria antigen among adult patients with acute gastroenteritis. Curr Res Microbiol Biotechnol. 6(3) 2018: 1633-1638

ABSTRACT: Lactic acid is low atomic weight and natural acid which created basically by aging utilizing lactic microscopic organisms or artificially. For a long time this acid is utilized as a part of numerous sustenance and synthetic process with extensive variety of uses. These days, lactic acid is likewise utilized as a part of pharmaceutical Tissue designing and corrective ventures in view of its practical properties as. They suspend in work in numerous applications filed as a monomer to produce poly-biodegradable, for example, Lactic acid. In view of the developing worry of ecological unsettling influences and elite characteristics of crude petrochemical have been discovered a few efforts to deliver lactic acid of great substances modest, for example, starch extracted from substance structure of cassava, rice, potatoes, corncob, molasses and whey. The present article gives a clarification to a microscopic organism delivering lactic acid. At that point, records the most critical result of aging procedures for lactic acid and most imperative crude materials important during the time spent lactic acid assembling. At last, it expresses the critical impacts of financial and mechanical improvement in the fields of present day biotechnology.

KeyWords: Lactic acid, Fermentation process, batch fermentation, fed batch fermentation, Lactic acid bacteria.

How to cite: Ramzi Ata Abd Alsaheb et al. Lactic Acid Production Strategy: Raw material, Organisms. Curr Res Microbiol Biotechnol. 6(3) 2018: 1639-1643

Curr Res Microbiol Biotechnol

Vol.6, No.3, May - June 2018