Drug resistance and plasmids of Bacillus isolated from locally fermented foods

Please use this identifier to cite or link to this item: http://adhlui.com.ui.edu.ng/jspui/handle/123456789/1752

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DC Field	Value	Language
dc.contributor.author	EBIGWE, S. I	-
dc.contributor.author	OLUKOYA, D. K	-
dc.date.accessioned	2022-01-14T12:19:39Z	-
dc.date.available	2022-01-14T12:19:39Z	-
dc.date.issued	1993-11-02	-
dc.identifier.citation	Afr. J. Med. Med. Sci. (1993) 22. No. 2: 13-17	en_US
dc.identifier.issn	1116-4077	-
dc.identifier.uri	http://adhlui.com.ui.edu.ng/jspui/handle/123456789/1752	-
dc.description	Article	en_US
dc.description.abstract	In an epidemiological survey of antibiotic resistance in this environment. Bacillus bacteria were isolated from commonly consumed fermented foods. The fifty strains isolated were tested for susceptibility to antibiotics and screened for the presence of plasmids. A majority (72%) were resistant to Cloxacillin and Penicillin (70%) while 40% harbour plasmids ranging from 3.0kb - 36.3kb in molecular weight. A 4.6kb plasmid was found to be common to all plasmid-bearing strains. The implication for the epidemiology of antibiotic resistance is discussed.	en_US
dc.description.sponsorship	College of Medicine, University of Ibadan	en_US
dc.language.iso	en	en_US
dc.publisher	Spectrum Books Limited	en_US
dc.subject	Drug resistance	en_US
dc.subject	Antibiotic resistance	en_US
dc.subject	Epidemiological survey	en_US
dc.subject	Plasmids	en_US
dc.title	Drug resistance and plasmids of Bacillus isolated from locally fermented foods	en_US
dc.type	Article	en_US
Appears in Collections:	African Journal of Medicine and Medical Sciences

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