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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Akadémiai Kiadó
2017
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Materias: | |
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 |
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