Characterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish

Pseudomonas aeruginosa owns a variability of virulence factors. These factors can increase bacterial pathogenicity and infection severity. Despite the importance of knowledge about them, these factors are not more characterized at level of strains derived from local food products. This study aimed t...

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Detalles Bibliográficos
Autores principales: Benie, Comoé Koffi Donatien, Dadié, Adjéhi, Guessennd, Nathalie, N’gbesso-Kouadio, Nadège Ahou, Kouame, N’zebo Désiré, N’golo, David Coulibaly, Aka, Solange, Dako, Etienne, Dje, Koffi Marcellin, Dosso, Mireille
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Akadémiai Kiadó 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372481/
https://www.ncbi.nlm.nih.gov/pubmed/28386471
http://dx.doi.org/10.1556/1886.2016.00039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5372481/
https://www.ncbi.nlm.nih.gov/pubmed/28386471
http://dx.doi.org/10.1556/1886.2016.00039

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