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Sharing our results, Engelhardt et al. (2015), reported that Listeria innocua NCTC 11288 was the most resistant bacterium to supernatant produced by the LAB species.
According to the width of the inhibition zone, the most susceptible bacterium was B. nigrifluens and the most resistant bacterium was Pseudomonas tolaasii.
Relatively high MIC values are observed for P. aeruginosa, which is the most resistant bacterium to all C x-50 copolyoxetanes.
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Results suggested that the photochemical processes could enhance disinfection efficiency, especially for photo-assisted Fenton-like process in most resistant bacteria.
Over this temperature, L. monocytogenes was again the most resistant bacteria in chicken broth.
S. enteritidis was the most resistant bacteria isolate with diameters of inhibition zones ranging between 8.01 - 8.5 mm.
E. coli was found to be the most resistant bacteria with the MIC of 12.5 mg/ml for the most effective fraction and 50 mg/ml for the least effective fraction.
The tested samples, the samples were also tested in the presence of PAβN at a final concentration of 20 μg/mL as previously described [ 46] against nine of the most resistant bacteria strains.
The most resistant bacteria to the solution of 1.0% Minncare (0.45% peracetic acid plus 2.2% of hydrogen peroxide) were B. stearothermophilus, B. subtilis and E. coli, which showed 2 3 times higher D-values than the more sensitive strains of A. calcoaceticus, E. cloacae and S. aureus, which presented similar resistance.
Based on these data, E. coli was the most heat resistant bacterium when the temperature was increased to about 58.8°C, the temperature at which the TDT curves of E. coli and L. monocytogenes intersected.
Most frequently, resistant bacteria are spread from person to person via direct contact, environmental surfaces, water and food, but it is clear that taking antibiotics unnecessarily also presents its own risks.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com