| emergence of vancomycin-resistant enterococci at a university hospital in taiwan: persistence of multiple species and multiple clones. | to describe the epidemiology of vancomycin-resistant enterococci (vre) in a university hospital in taipei, taiwan. | 1999 | 10614607 |
| proficiency of determination of vancomycin susceptibility in enterococci by clinical laboratories in taiwan. | eighty clinical microbiology laboratories in taiwan were evaluated for proficiency in the determination of vancomycin susceptibility of enterococci. each laboratory was given 1 vancomycin-sensitive isolate and 3 vancomycin-resistant enterococci (vre) isolates to determine the levels of vancomycin resistance. among a total of 240 tests performed, 153 (63.8%) correctly determined the levels of vancomycin resistance of the survey isolates. seventy eight (98%) of the 80 laboratories accurately ident ... | 2004 | 15340653 |
| bacteremia caused by non-faecalis and non-faecium enterococcus species at a medical center in taiwan, 2000 to 2008. | summary objectives: human infections due to non-faecalis and non-faecium enterococcus species are emerging but data on the characteristics of these infections are limited. | 2010 | 20433865 |
| isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. | lactobacillus pobuzihii is a novel species which has been previously found in pobuzihi (fermented cummingcordia), a traditional fermented food in taiwan. however, the lactic acid bacteria (lab) microflora in pobuzihi has not been studied in detail. in this study, lab from pobuzihi were isolated, identified, and characterized. a total of 196 lab were isolated; 79 cultures were isolated from the sample collected from a manufacturing factory, 38 from pobuzihi samples collected from 4 different mark ... | 2013 | 23011950 |
| isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in taiwan. | jiang-gua (fermented cucumbers) is a popular traditional fermented food in taiwan. the microflora of lactic acid bacteria (lab) in jiang-gua have not been investigated in detail. in this study, lab from jiang-gua were isolated, characterised and identified. | 2012 | 22271629 |