| quinupristin-dalfopristin resistance among gram-positive bacteria in taiwan. | to understand quinupristin-dalfopristin resistance among clinical isolates of gram-positive bacteria in taiwan, where this agent is not yet available for clinical use, we evaluated 1,287 nonduplicate isolates recovered from january 1996 to december 1999 for in vitro susceptibility to quinupristin-dalfopristin and other newer antimicrobial agents. all methicillin-susceptible staphylococcus aureus (mssa) isolates were susceptible to quinupristin-dalfopristin. high rates of nonsusceptibility to qui ... | 2000 | 11083643 |
| detection and typing of vancomycin-resistance genes of enterococci from clinical and nosocomial surveillance specimens by multiplex pcr. | ninety-three clinical isolates of vancomycin-resistant enterococci (vre) collected from nine hospitals in taiwan were examined for the presence of vana, vanb, vanc1, or vanc2/vanc3 genes by a multiplex pcr. forty-seven of these vre isolates were vana positive, 1 contained both vanc1 and vana, 40 harboured vanb, 2 were vanc1, and 3 were identified to be vanc2/vanc3. twenty-four vana isolates were sensitive to teicoplanin and thus did not have a typical vana phenotype. five isolates with the vanc ... | 2001 | 11467792 |
| isolation and characterization of lactic acid bacteria from suan-tsai (fermented mustard), a traditional fermented food in taiwan. | to isolate, characterize, and identify lactic acid bacteria (lab) in suan-tsai (fermented mustard), a traditional fermented food in taiwan. | 2006 | 16834599 |
| isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in taiwan. | to isolate, characterize and identify lactic acid bacteria (lab) in dochi (fermented black beans), a traditional fermented food in taiwan. | 2006 | 16869910 |
| diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of taiwan. | fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the hakka tribe of taiwan. we chose 5 different processing stages of these products for analysis of the microbial community of lactic acid bacteria (lab) by 16s rrna gene sequencing. from 500 lab isolates we identified 119 representative strains belonging to 5 genera and 18 species, including enterococcus (1 species), lactobacillus (11 species), leuconostoc (3 species), pediococcus (1 species), and weiss ... | 2009 | 19700215 |
| diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in taiwan. | background: sian-sianzih (fermented clams) is a popular traditional fermented food in taiwan. the lactic acid bacteria (lab) microflora in sian-sianzih have not been studied in detail. in this study, lab from sian-sianzih were isolated, characterized and identified. results: a total of 186 cultures of lab were isolated from seven sian-sianzih samples and 29 cultures were isolated from its main raw substrate: clams. the identification results revealed up to 11 distinct bacterial species belonging ... | 2011 | 21800326 |