Works (3)

Updated: July 5th, 2023 15:37

2022 journal article

Genomic Analysis Reveals That Isolation Temperature on Selective Media Introduces Genetic Variation in Campylobacter jejuni from Bovine Feces

PATHOGENS, 11(6).

By: S. Fan n, D. Foster n, S. Zhao*, S. Mukherjee*, Y. Shrestha*, C. Parsons n, S. Kathariou n

author keywords: ceftiofur; temperature; cattle; Campylobacter jejuni; whole genome sequencing; cgMLST; wgMLST; genetic variation
TL;DR: It is suggested that the temperature of isolation may impact the sequence of several loci in C. jejuni from cattle as well as core genome and whole genome MLST, suggesting a persistent impact of temperature. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: July 5, 2022

2021 journal article

Impact of Ceftiofur Administration in Steers on the Prevalence and Antimicrobial Resistance of Campylobacter spp.

MICROORGANISMS, 9(2).

By: S. Fan n, D. Foster n, W. Miller*, J. Osborne n & S. Kathariou n

author keywords: ceftiofur; CCFA; CHCL; cattle; Campylobacter; antibiotic resistance
TL;DR: It is suggested that CCFA or CHCL may be preferable due to the lower likelihood of temporary increases in Campylobacter prevalence and ceftiofur minimum inhibitory concentration (MIC) for C. jejuni, respectively. (via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: March 15, 2021

2017 journal article

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

JOURNAL OF FOOD SCIENCE, 82(1), 167–173.

By: S. Fan n, F. Breidt n, R. Price n & I. Perez-Diaz n

author keywords: acetic acid; acid resistance; lactic acid; probiotic; refrigerated pickles
MeSH headings : Acetic Acid / pharmacology; Cucumis sativus / microbiology; Fermentation; Food Microbiology; Fruit and Vegetable Juices / microbiology; Humans; Hydrogen-Ion Concentration; Lactic Acid / pharmacology; Lactobacillus / drug effects; Lactobacillus / growth & development; Lacticaseibacillus casei; Pediococcus / drug effects; Pediococcus / growth & development; Probiotics; Refrigeration; Salts; Sodium Chloride; Vegetables / microbiology
TL;DR: One of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 108 CFU/mL, which may aid in the development of commercial probiotic refrigerated pickle products. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

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