1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
2) 원리
Gram positive bacteria와 Gram negative bacteria는 cell membrane의 구성에 큰 차이가 있다. 그 중 Gram staining에 영향을 주는 peptidoglycan층의 두께가 Gram positive bacteria가 훨씬 두꺼워 위의 Gram staining 단계에서 crytal violet-iodine의 decolorization이 일어나지 못해 Gram +는 purple, Gram -는 red을 띄게 된다.
But, 오래된
Ⅰ. 세균의 개요
1. 형질전환
1) 세균의 형질전환(bacterial transformation)
수용체세포에 의해서 주위를 둘러싼 배지에 들어 있는 유리 DNA 분자로부터 유전자가 획득되는 과정이다. 공여체 DNA는 대개 실험실에서 공여체 세포들로부터 분리된 다음, 수용체 세포의 현탁액에 첨가 되지만, 때로 그것은 공
Smerian
Using beer soup
Made of snake skin and turtle shell
Babyloian
Using ointment
Made of frog bile and sour milk
Greek
Using herbs to heal ailments
Where is it used for?
1. infections caused by gram-negative bacteria
2. stopping bacteria from making proteins
What is the most commonly-prescribed amino
The most likely pathogens
Local antimicrobial-susceptibility patterns
Risk factors for drug resistant S. pneumoniae
Medical comorbidities
PK and PD
Safety profile
Cost efficacy
Previously healthy
No recent antibiotics within 3 months and no risk for PRSP
Macrolide/ doxycycline
Comorbidities (COPD, chronic heart, liver lung renal disease)
Respiratory Fluroquino