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安装—尚书7号软件,然后要尚书7号打开图片,按F8转换,就可。
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135: 285574f Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products. Katla, A.-K.; Kruse, H.; Johnsen, G.; Herikstad, H. (Regional Food Control Authority of Midt-Rogaland, N-4033 Stavanger, Norway). Int. J. Food Microbiol. 2001, 67(1-2), 147-152 (Eng), Elsevier Science Ltd. Com. starter culture bacteria are widely used in the prodn. of dairy products and could represent a potential source for spread of genes encoding resistance to antimicrobial agents. To learn more about the antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products, a total of 189 isolates of lactic acid bacteria were examd. for susceptibility to ampicillin, penicillin G, cephalothin, vancomycin, bacitracin, gentami-cin, streptomycin, erythromycin, tetracycline, chloramphenicol, quinupristin/dalfopristin, ciprofloxacin, trimethoprim, and sulfadiazine using Etest for MIC detn. Most of the isolates (140) originated from 39 dairy products (yoghurt, sour cream, fermented milk and cheese), while 49 were isolated directly from 9 com. cultures. The bacteria belonged to the genera Lactobacillus, Lactococcus, Leuconostoc, and Streptococcus. Only one of the 189 isolates was classified as resistant to an antimicrobial agent included in the study. This isolate, a Lactobacillus, was classified as high level resistant to streptomycin. The remaining isolates were not classified as resistant to the antimicrobial agents included other than to those they are known to have a natural reduced susceptibility to. Thus, starter culture bacteria in Norwegian dairy products do not seem to represent a source for spread of genes encoding resistance to antimicrobial agents.
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能把这个也转了么,搞好了加分!一共三张图片
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先加分,诚信第一啊
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用“汉王”进行转换。可以去网上下载一个汉王8.0试试
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联系我试一试,只负责转换,你自己再处理。
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