Sentence examples for microorganisms most commonly from inspiring English sources

Lactic acid bacteria (LAB) are the microorganisms most commonly used as probiotics to favour some biological functions in the host.

Microorganisms most commonly isolated were: Pseudomonas aeruginosa (33.7%), Acinetobacter baumannii (28.5%), Klebsiella pneumoniae (14%), and Staphylococcus epidermidis (7.8%).

The microorganisms most commonly responsible for nosocomial infections were: Enterobacter (21.4%), Klebsiella (20%) and Pseudomonas aeruginosa (18.6%).

The microorganisms most commonly isolated were Enterobacteriaceae (35.4%), Pseudomonas aeruginosa (20.2%) and Haemophilus spp (20.2%).> -wrap-foot> ventilator-associatediated pneumonia.

The microorganisms most commonly used for the production of proteases in the food industry are from the genus Bacillus [ 7, 18, 26, 40].

The microorganisms most commonly in this study isolated were Enterobacteriaceae (35%) and non-fermenting Gram-negative bacilli (22%) with no significant differences between the two groups of patients and according to the time of onset of POP.

Staphylococcus aureus is the microorganism most commonly associated with hematogenous and post-traumatic osteomyelitis, accounting for more than half of all cases [ 1].

For the 170 samples in which microorganisms were found, the most commonly identified bacteria were viridans-type Streptococci (81 [47.6%]), Streptococcus bovis (17 [10.0%]), S. pneumonie (6 [3.5%]), S. agalactiae (2 [1.2%]), S. pyogenes (2 [1.2%]), Enterococcus fecalis (13 [7.6%]), E. faecium (3 [1.8%]), other enterococci (4 [2.4%]) and Staphylococcus aureus (14 [8.2%]).

Similarly, Rello et al. [ 14] did not find any differences in the microorganisms isolated between the groups of patients with VAP and non-VAP and the most commonly isolated microorganisms were Enterobacteriaceae (>20%) and non-fermenting Gram-negative bacilli (>20%).

Ureaplasma spp are the most commonly isolated microorganisms in association with preterm birth.

On the other hand, to our knowledge, the GlcNAc-utilization capacity and ethanol productivity of yeasts, which are the most commonly used microorganisms for industrial ethanol production, have not been quantitatively evaluated.