Differentiation between probiotic and wild-type Bacillus cereus isolates by antibiotic susceptibility test and Fourier transform infrared spectroscopy (FT-IR)

International Journal of Food Microbiology

Volumn 140, Issue 1, 2010, Pages 57-60

  Mietke, Henriette ^a   Beer, W ^b   Schleif, Julia ^a   Schabert, G ^c   Reissbrodt, R ^b  

^a Staatliche Betriebsgesellschaft für Umwelt and Landwirtschaft   (Germany)

^b ROBERT KOCH INSTITUTE   (Germany)

^c Biosynth AG   (Switzerland)

Author keywords

Antibiotic susceptibility test; Bacillus cereus; Feed additive; Fourier transform infrared spectroscopy; Probiotics; Toyocerin

Indexed keywords

CEFAMANDOLE; PENICILLIN G; PROBIOTIC AGENT; TETRACYCLINE;

AGAR DIFFUSION; ANIMAL FOOD; ANTIBIOTIC SENSITIVITY; ARTICLE; BACILLUS; BACILLUS CEREUS; BACILLUS MYCOIDES; BACILLUS THURINGIENSIS; BACILLUS WEIHENSTEPHANENSIS; CLUSTER ANALYSIS; CONTROLLED STUDY; FOOD CONTROL; INFRARED SPECTROSCOPY; NONHUMAN; QUALITY CONTROL; STRAIN DIFFERENCE;

ANIMAL FEED; ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; CLUSTER ANALYSIS; MICROBIAL SENSITIVITY TESTS; PROBIOTICS; SPECIES SPECIFICITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

ANIMALIA; BACILLUS CEREUS;

EID: 77952276438     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.02.009     Document Type: Article

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