Isolation and Identification of Multi-Drug Resistant Strains of Non-Lactose Fermenting Bacteria from Clinical Refuses in Major Hospitals of Khyber Pakhtunkhwa, Pakistan

Purpose: The present studied was performed in order to investigate the drug resistance of different non-lactose fermenting gram negative bacteria from clinical isolates. The bacteria were morphologically characterized through culturing and gram staining techniques were used for the identification of different bacterial strains. Methods: A total of 324 samples were collected from patients, after they were diagnosed by physicians at different hospitals at district Peshawar. Samples were morphologically identified by blood agar, MacConkey agar and Eosine Methylene Blue, identified by gram staining techniques. Modified Kirby-Bauer Disc diffusion method was used to test the in-vitro susceptibility of the identified isolates to different antibiotics. Results: The non-lactose fermenting gram negative bacteria were isolated from samples of blood (33.30%), pus/ wound (33.30%), urine (23.30%) and from ascetic/pleural fluids (10.20%). The study revealed that Pseudomonas aeroginosa showed high resistance against Gentamicin (74%) and Aztreonam (74%), followed by Ciprofloxacin (59.20%) and Amikacin (33.30). Tazocin was active as low resistance (18.50%) is shown. More resistance was seen in Morganella morganii against Aztreonam (77.7%) followed by Gentamicin (62.90%), Ciprofloxacin (40.70%). Tazocin show low resistance (3.70%). Multidrug resistant Proteus mirabillis was highly resistance to Gentamicin (66.60%), followed by Aztreonam (62.90%), Amikacin (55.50%), Ciprofloxacin (40.20%) and low resistance to Tazocin was (22.20%). Salmonella typhi demonstrated high resistance against Amikacin (62.90%), followed by Aztreonam (48.10%), Tazocin (40.70%). Gentamicin showed low resistance (29.60%), and hence it is more active against S. typhi. Conclusions: It can be concluded from the present study that different species of non-lactose fermenting gram negative bacteria have shown a different resistivity pattern. This study is a gate way for better and suitable management strategy for the infections caused by non-Lactose fermenting bacteria in the sampling region.

Isolation and Identification of Multi-Drug Resistant Strains of Non-Lactose Fermenting Bacteria from Clinical Isolates

Purpose: We studied the drug resistance of different microbes from clinical isolates. The morphological characteristics of bacteria were observed through culture characteristics and by carrying out gram staining techniques while the biochemical characteristics of bacteria were carried out by biochemical test. Methods: A total of 324 samples were collected from suspected patients visiting different hospitals at district Peshawar. For morphological identification, samples of clinical isolates were analyzed by blood agar, MacConkey agar and Eosine Methylene Blue, identified by gram staining and characterized by different biochemical tests. Antibiotic Sensitivity test by Modified Kirby-Bauer Disc diffusion method was used to test the in-vitro susceptibility of the identified isolates to different antibiotics such as Ceftazidime, Ceftazidime, Ceftriaxone, Cefepime and Imipenem. Results: These resistant non-lactose fermenting gram negative bacteria were isolated from samples of pus/wound (33.30%, n = 108/324), blood (33.30%, n = 108/324), urine (23.30%, n = 75/324) and from ascetic/pleural fluids (10.20%, n = 33/324). The study revealed that the percentage of non-fermenting bacterial infection was higher in females (53%) as compared to males (47%) along with higher infection observed in the age group of 11 - 30 years. Pseudomonas aeroginosa showed high resistance against Cefepime (88.80%), followed by Cefoperazone (55.50%), Ceftazidime (48.10%), Ceftriaxone (33.30%). Imipenem was active with low resistance (7.40%). More resistance was seen in Morganella morganii against Imipenem (66.70%) followed by Cefoperazone (55.50%), Ceftriaxone (55.50%). Cefepime showed low resistance (11%). Multi-drug resistant Proteus mirabillis was highly resistance to Ceftriaxone (74.07%), followed by Cefepime (59.20%), Cefoperazone (44.40%) and low resistance for Imipenem (25.90%). Salmonella typhi demonstrated high resistance against Imipenem (74.07%), followed by Ceftriaxone (40.70%), Ceftazidime (37.03%). Cefepime showed low resistance (3.70%), hence it is more active against S. typhi. Conclusions: The different species of non-lactose fermenting gram negative bacteria have shown a different resistivity pattern in the present study. Therefore identification of non-lactose fermenting gram negative bacteria and looking after their resistivity/susceptibility pattern are important for suitable management of the infections caused by them.

盐胁迫下微生物在发酵食品中耐盐及促发酵机制研究进展

随着生理学结合多组学技术的应用,将实现盐胁迫下发酵微生物耐盐及促发酵机制的精准解析,为有效调控盐卤发酵、实现传统发酵食品风味提升奠定基础。文章综述了发酵食品中常见的耐盐微生物、主要耐盐机制、高盐环境中的促发酵特性以及研究耐盐及促发酵机制的方法,并对其未来发展方向进行了展望。

发酵马乳中特异性风味物质及检测技术研究进展

食品风味物质是决定食品品质等级和直接影响消费者喜好的重要指标,几年来一直是研究热点。新疆和内蒙古作为我国主要畜牧业基地,乳类资源非常丰富,具有发展乳类产业的自然条件和地理优势,尤其是传统发酵马乳及马乳制品,因环境和发酵特点等因素不同而具有独特风味。文献对新疆和内蒙古发酵马乳中其他芳香物质研究较多,对新疆马乳醇类物质、酮类物质和醛类风味物质鲜有报道。因此文章对我国新疆和内蒙古地区畜牧业产区具有地域特色传统发酵马乳中特异性风味物质形成来源、成分、特征及检测方法进行综述,旨在为地域特色发酵马乳研究发展提供参考。

乌鲁木齐地区林下大球盖菇栽培技术与效益分析

根据项目实施期间实践经验,在总结归纳的基础上形成了乌鲁木齐地区林下大球盖菇栽培关键技术,包括培养料配比、培养料发酵、栽培方式及温湿度管理等多项技术,通过配套技术开展林下大球盖菇栽培获得了较好的产量,每667 m^(2)产量达2 000~2 500 kg,从而为项目区林下种植大球盖菇提供技术支撑。

白酒酒醅水分检测技术研究和应用综述

酒醅作为白酒发酵和酿造过程中重要的中间产物,其水分在酿酒过程中影响微生物的生存环境,进而影响整个酿酒发酵阶段以及后续工艺流程,酒醅的常规理化分析(水分、酸度、淀粉和还原糖等)是酿酒企业重要的质量控制手段,检测结果对于酿酒生产指导、酒醅配料调整、质量控制有着不可替代的作用。通过对现有酒醅水分检测技术原理及相关研究进展的总结,分析干燥法、电测技术、近红外光谱这三种主流检测技术在酒醅水分检测中的应用现状和优缺点,结合当前白酒行业检测技术的研究成果,对水分检测技术在酒醅分析领域中的应用前景和发展趋势进行展望,为白酒智能检测技术的研究与发展提供参考。

水中粪大肠菌群四种监测方法的对比分析

粪大肠菌群作为一项能够反映水质卫生安全程度的因子,已成为水体污染评价的重要指标。目前,国内环境监测领域主流的测定方法有多管发酵法、纸片快速法、酶底物法和滤膜法4种。从原理、阳性判别方式、适用范围、检出限、方法特点和干扰因素等方面对上述4种方法进行对比论述,表明了4种方法所具有的特性,总结了实际工作中应当因地制宜选择合适的测定方法,有助于提升监测质量、提高工作效率。

基于酶底物法和多管发酵法比较的污泥粪大肠菌群测定

为验证酶底物法用于污泥中粪大肠菌群测定的可行性,采用酶底物法和多管发酵法同时对120组4个浓度梯度的污泥样品进行检测,用t检验比较2种方法用于污泥粪大肠菌群检测的相关性和结果的一致性。2种方法相关性系数r=0.400~0.855,表明酶底物法和多管发酵法测定污泥的粪大肠菌群相关性强。在0.05的显著性水平上,2种方法的高浓度(大于1.0×10^(5) MPN/g)、中高浓度[(1.0×10^(4))~(1.0×10^(5) MPN/g)]的P>0.05,说明2个方法在高浓度和中高浓度2个水平的检测结果没有显著性差异,中低浓度(100~1.0×10^(4) MPN/g)、低浓度(小于100 MPN/g)P<0.05,说明2个方法在中低浓度和低浓度两个水平的检测结果有显著性差异,但该差异在95%的置信区间可接受。因此酶底物法可以用于快速检测污泥中粪大肠菌群。

水中大肠菌群快速检测方法-酶底物法与多管发酵法的比较

目的比较酶底物法与多管发酵法用于水中大肠菌群的检测方法的优劣和结果的一致性。方法应用加标试验和实际水样检测的方式,比较酶底物法与传统的多管发酵法用于水中大肠菌群检测结果的一致性,以及假阳性率。结果酶底物法与多管发酵法用于水中大肠菌群检测结果具有一致性(P=0·059),假阳性率无统计学意义的差别(P=1·000)。结论酶底物法可以用作评价水质微生物污染的标准方法。

番茄米酒发酵工艺的研究

以番茄汁和大米为主要原料,经加工处理,研制出了番茄米酒。通过正交试验,探索了番茄米酒的最佳生产工艺。结果表明,最佳的发酵工艺条件为:黄酒干酵母接种量0.15%,增香酵母菌接种量0.2%,番茄汁浓度90%,发酵温度19℃。番茄米酒不但营养丰富、风味优雅,而且还具有保健作用。

利用有效微生物菌群进行鸡粪处理的研究

在实验室和生产场地进行了有效微生物菌群处理鸡粪的试验研究，结果表明，有效微生物菌群能大幅度减少鸡粪臭味、氨味，使鸡粪保存较多有效养分和具有较高生物活性，肥效好。有效微生物菌群处理鸡粪的适宜发酵条件为：采用自研有效微生物菌群，发酵鸡粪含水量 50％，有效微生物菌群的发酵浓度 3.5％— 5.0％ ，发酵温度 25℃以上，发酵时间3—7d。

樱桃果酒发酵工艺研究

研究了以樱桃为主要原料,采用控温发酵技术酿制樱桃果酒的工艺流程,通过对比试验确定最佳工艺参数为:果胶酶用量100mg/L,SO_2添加量为50mg/L～100mg/L,发酵温度26℃,发酵前果汁调糖至19%,酵母接种量为5%。

灌注果寡糖对生长绵羊瘤胃发酵功能的影响

采用营养灌注技术研究了果寡糖对生长绵羊瘤胃发酵功能的影响。试验选取6只安装有永久性瘤胃瘘管的内蒙古半细毛羯羊,随机分为两组,试验组一灌注1.00%果寡糖,试验组二灌注2.00%果寡糖。结果表明:灌注果寡糖可以显著(P<0.05)降低试羊的瘤胃液相pH和瘤胃内的NH3-N浓度,显著提高(P<0.05)瘤胃内的VFA含量和MCP含量。两个灌注水平都可以提高生长绵羊的瘤胃发酵功能。但2.00%的灌注水平仅在瘤胃NH3-N浓度的降幅方面比1.00%的灌注水平显著增大(P<0.05),在对瘤胃液相pH值、VFA含量和MCP含量的影响方面两个灌注水平没有显著差异(P>0.05)。

莲雾果酒的发酵工艺研究

为了推动莲雾加工业的发展，研究了莲雾果酒的发酵工艺。母接种量0．6g／L，初始pH值3．5，发酵温度21～25℃，发酵时间14d。通过考察多个因素对发酵效果的影响，确定最佳工艺为：酵试制的莲雾果酒浅黄色，澄清透明，有一定的莲雾果香和酒香，爽口，风格独特。

湘西侗族传统发酵肉的产品特性

为开发少数民族地区的特色食品和新型肉制品 ,对湘西侗族传统发酵肉的产品特性进行了研究 .结果表明 :发酵过程中主要的微生物菌群是乳酸菌、微球菌及酵母菌 .米酒乳杆菌和片球菌是乳酸细菌中的优势菌株 ,分别占乳酸细菌总数的 37.6 %和 2 1.6 % .此外 ,发酵过程中 ,游离谷氨酸、组氨酸和必需氨基酸分别比发酵前提高了5 .4 3,18.6和 1.5倍 。

微生物发酵法生产L-丝氨酸的研究

S112是经诱变获得的抗丝氨酸结构类似物和分解能力缺陷的突变株,丝氨酸产率是1 6g/l。摇瓶试验初糖50g/l,发酵37h时补糖40g/l,可有效提高产酸率50%左右。分批培养补氮试验表明补充氮源同时补糖与只补糖相比,产酸率差异不明显,说明丝氨酸产生菌产丝氨酸过程对氮源的需求不高。经发酵培养基氮源的筛选,认为10%鱼粉水解液是最优的。在7升发酵罐试验,没有补糖的情况下46h开始产丝氨酸,46、54、58、62、66和72h产酸率大致相同,为1 8g/l。

控制上面发酵小麦啤酒中高级醇含量的研究进展

高级醇是啤酒中主要的风味物质,适量的高级醇能赋予啤酒丰满的口感,增加酒体的协调性,高级醇过量则会给啤酒带来异杂味并引起人体某些疾病。该文对高级醇的性质,测定方法,在啤酒中的代谢途径,影响其含量的因素以及降低上面发酵小麦啤酒中高级醇含量的研究情况进行了综述。

火龙果酒发酵工艺的研究

火龙果的营养价值丰富且具有一定的保健功能。以新鲜的红皮红肉型火龙果果实为原料,果肉破碎加果胶酶取汁后,含糖量调整至17%,接入10%活性干酵母,33℃发酵7d;成品果酒酒度7%￣8%(v/v),酸度0.4%￣0.5%,总糖5%￣ 6%,色泽浅红自然、酒体澄清透明,具有清雅和谐的果香和酒香,符合国内外酒精饮料的发展方向。

沙棘果酒主发酵工艺的研究

研究了沙棘果酒主发酵过程中二氧化硫的添加形式及添加量、酵母用量、沙棘汁初始糖度及发酵液装瓶量对主发酵的影响;以酒精度为指标,通过L(934)正交试验,结果表明,沙棘果酒主发酵中添加焦硫酸钾比亚硫酸氢钠和亚硫酸钠的效果好,主发酵最佳工艺条件为SO2浓度80mg/L,温度25℃,糖度18%,接种量2%,采用60%的装液量。在该最佳条件下的酒精度为7.5%(v/v)。

木薯酒精发酵工艺研究

以木薯粉为材料,研究不同料水比、淀粉酶、糖化酶用量等几个基本因素对木薯发酵酒精的影响,结果表明,当淀粉酶用量为10U/g,糖化酶用量为80U/g,活性干酵母接种量为1‰,采用100℃蒸煮温度或者发酵84h,均可获得较高酒精度;当糊化、糖化和发酵阶段的最佳pH分别为5.8、4.5、4.2时,馏酒度最高。