Insight Into the Resistome and Quorum Sensing System of a Divergent Acinetobacter Pittii Isolate from 1 an Untouched Site Of
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Insight Into the Resistome and Quorum Sensing System of a Divergent Acinetobacter Pittii Isolate from an Untouched Site of the Lechuguilla Cave
bioRxiv preprint doi: https://doi.org/10.1101/745182; this version posted August 28, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. Insight into the resistome and quorum sensing system of a divergent Acinetobacter pittii isolate from an untouched site of the Lechuguilla Cave Han Ming Gan1,2,3*, Peter Wengert4 ,Trevor Penix4, Hazel A. Barton5, André O. Hudson4 and Michael A. Savka4 1 Centre for Integrative Ecology, School of Life and Environmental Sciences, Deakin University, Geelong 3220 ,Victoria, Australia 2 Deakin Genomics Centre, Deakin University, Geelong 3220 ,Victoria, Australia 3 School of Science, Monash University Malaysia, Bandar Sunway, 47500 Petaling Jaya, Selangor, Malaysia 4 Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY, USA 5 Department of Biology, University of Akron, Akron, Ohio, USA *Corresponding author Name: Han Ming Gan Email: [email protected] Key words Acinetobacter, quorum sensing, antibiotic resistance Abstract Acinetobacter are Gram-negative bacteria belonging to the sub-phyla Gammaproteobacteria, commonly associated with soils, animal feeds and water. Some members of the Acinetobacter have been implicated in hospital-acquired infections, with broad-spectrum antibiotic resistance. Here we report the whole genome sequence of LC510, an Acinetobacter species isolated from deep within a pristine location of the Lechuguilla Cave. Pairwise nucleotide comparison to three type strains within Acinetobacter assigned LC510 as an Acinetobacter pittii isolate. Scanning of the LC510 genome identified two genes coding for β-lactamase resistance, despite the fact that LC510 was isolated from a portion of the cave not previously visited by humans and protected from anthropogenic input. -
Epidemiological and Molecular Analysis of Virulence and Antibiotic Resistance in Acinetobacter Baumannii
UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE VETERINARIA DEPARTAMENTO DE BIOQUÍMICA Y BIOLOGÍA MOLECULAR IV TESIS DOCTORAL Epidemiological and Molecular Analysis of Virulence and Antibiotic Resistance in Acinetobacter baumannii Análisis Epidemiológico y Molecular de la Virulencia y la Antibiorresistencia en Acinetobacter baumannii MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Elias Dahdouh DIRECTORA Mónica Suárez Rodríguez Madrid, 2017 © Elias Dahdouh, 2016 UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE VETERINARIA DEPARTAMENTO DE BIOQUIMICA Y BIOLOGIA MOLECULAR IV TESIS DOCTORAL Análisis Epidemiológico y Molecular de la Virulencia y la Antibiorresistencia en Acinetobacter baumannii Epidemiological and Molecular Analysis of Virulence and Antibiotic Resistance in Acinetobacter baumannii MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Elias Dahdouh Directora Mónica Suárez Rodríguez Madrid, 2016 UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE VETERINARIA Departamento de Bioquímica y Biología Molecular IV ANALYSIS EPIDEMIOLOGICO Y MOLECULAR DE LA VIRULENCIA Y LA ANTIBIORRESISTENCIA EN Acinetobacter baumannii EPIDEMIOLOGICAL AND MOLECULAR ANALYSIS OF VIRULENCE AND ANTIBIOTIC RESISTANCE IN Acinetobacter baumannii MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Elias Dahdouh Bajo la dirección de la doctora Mónica Suárez Rodríguez Madrid, Diciembre de 2016 First and foremost, I would like to thank God for the continued strength and determination that He has given me. I would also like to thank my father Abdo, my brother Charbel, my fiancée, Marisa, and all my friends for their endless support and for standing by me at all times. Moreover, I would like to thank Dra. Monica Suarez Rodriguez and Dr. Ziad Daoud for giving me the opportunity to complete this doctoral study and for their guidance, encouragement, and friendship. -
Food Microbiology
Food Microbiology Food Water Dairy Beverage Online Ordering Available Food, Water, Dairy, & Beverage Microbiology Table of Contents 1 Environmental Monitoring Contact Plates 3 Petri Plates 3 Culture Media for Air Sampling 4 Environmental Sampling Boot Swabs 6 Environmental Testing Swabs 8 Surface Sanitizers 8 Hand Sanitation 9 Sample Preparation - Dilution Vials 10 Compact Dry™ 12 HardyCHROM™ Chromogenic Culture Media 15 Prepared Media 24 Agar Plates for Membrane Filtration 26 CRITERION™ Dehydrated Culture Media 28 Pathogen Detection Environmental With Monitoring Contact Plates Baird Parker Agar Friction Lid For the selective isolation and enumeration of coagulase-positive staphylococci (Staphylococcus aureus) on environmental surfaces. HardyCHROM™ ECC 15x60mm contact plate, A chromogenic medium for the detection, 10/pk ................................................................................ 89407-364 differentiation, and enumeration of Escherichia coli and other coliforms from environmental surfaces (E. coli D/E Neutralizing Agar turns blue, coliforms turn red). For the enumeration of environmental organisms. 15x60mm plate contact plate, The media is able to neutralize most antiseptics 10/pk ................................................................................ 89407-354 and disinfectants that may inhibit the growth of environmental organisms. Malt Extract 15x60mm contact plate, Malt Extract is recommended for the cultivation and 10/pk ................................................................................89407-482 -
Prepared Culture Media
PREPARED CULTURE MEDIA 121517SS PREPARED CULTURE MEDIA Made in the USA AnaeroGRO™ DuoPak A 02 Bovine Blood Agar, 5%, with Esculin 13 AnaeroGRO™ DuoPak B 02 Bovine Blood Agar, 5%, with Esculin/ AnaeroGRO™ BBE Agar 03 MacConkey Biplate 13 AnaeroGRO™ BBE/PEA 03 Bovine Selective Strep Agar 13 AnaeroGRO™ Brucella Agar 03 Brucella Agar with 5% Sheep Blood, Hemin, AnaeroGRO™ Campylobacter and Vitamin K 13 Selective Agar 03 Brucella Broth with 15% Glycerol 13 AnaeroGRO™ CCFA 03 Brucella with H and K/LKV Biplate 14 AnaeroGRO™ Egg Yolk Agar, Modified 03 Buffered Peptone Water 14 AnaeroGRO™ LKV Agar 03 Buffered Peptone Water with 1% AnaeroGRO™ PEA 03 Tween® 20 14 AnaeroGRO™ MultiPak A 04 Buffered NaCl Peptone EP, USP 14 AnaeroGRO™ MultiPak B 04 Butterfield’s Phosphate Buffer 14 AnaeroGRO™ Chopped Meat Broth 05 Campy Cefex Agar, Modified 14 AnaeroGRO™ Chopped Meat Campy CVA Agar 14 Carbohydrate Broth 05 Campy FDA Agar 14 AnaeroGRO™ Chopped Meat Campy, Blood Free, Karmali Agar 14 Glucose Broth 05 Cetrimide Select Agar, USP 14 AnaeroGRO™ Thioglycollate with Hemin and CET/MAC/VJ Triplate 14 Vitamin K (H and K), without Indicator 05 CGB Agar for Cryptococcus 14 Anaerobic PEA 08 Chocolate Agar 15 Baird-Parker Agar 08 Chocolate/Martin Lewis with Barney Miller Medium 08 Lincomycin Biplate 15 BBE Agar 08 CompactDry™ SL 16 BBE Agar/PEA Agar 08 CompactDry™ LS 16 BBE/LKV Biplate 09 CompactDry™ TC 17 BCSA 09 CompactDry™ EC 17 BCYE Agar 09 CompactDry™ YMR 17 BCYE Selective Agar with CAV 09 CompactDry™ ETB 17 BCYE Selective Agar with CCVC 09 CompactDry™ YM 17 BCYE -
Update on the Epidemiology, Treatment, and Outcomes of Carbapenem-Resistant Acinetobacter Infections
Review Article www.cmj.ac.kr Update on the Epidemiology, Treatment, and Outcomes of Carbapenem-resistant Acinetobacter infections Uh Jin Kim, Hee Kyung Kim, Joon Hwan An, Soo Kyung Cho, Kyung-Hwa Park and Hee-Chang Jang* Department of Infectious Diseases, Chonnam National University Medical School, Gwangju, Korea Carbapenem-resistant Acinetobacter species are increasingly recognized as major no- Article History: socomial pathogens, especially in patients with critical illnesses or in intensive care. received 18 July, 2014 18 July, 2014 The ability of these organisms to accumulate diverse mechanisms of resistance limits revised accepted 28 July, 2014 the available therapeutic agents, makes the infection difficult to treat, and is associated with a greater risk of death. In this review, we provide an update on the epidemiology, Corresponding Author: resistance mechanisms, infection control measures, treatment, and outcomes of carba- Hee-Chang Jang penem-resistant Acinetobacter infections. Department of Infectious Diseases, Chonnam National University Medical Key Words: Acinetobacter baumannii; Colistin; Drug therapy School, 160, Baekseo-ro, Dong-gu, Gwangju 501-746, Korea This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial TEL: +82-62-220-6296 License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, FAX: +82-62-225-8578 distribution, and reproduction in any medium, provided the original work is properly cited. E-mail: [email protected] INTRODUCTION species by their phenotypic traits is difficult, and identi- fication of individual species by use of current automated Acinetobacter species are aerobic gram-negative bacilli or manual commercial systems will require further con- that are ubiquitous in natural environments such as soil firmation testing. -
22092 Tryptic Soy Broth (TSB, (Tryptone Soya Broth, CASO Broth, Soybean Casein Digest Broth, Casein Soya Broth)
22092 Tryptic Soy Broth (TSB, (Tryptone Soya Broth, CASO Broth, Soybean Casein digest Broth, Casein Soya Broth) The medium will support a luxuriant growth of many fastidious organisms without the addition of serum. Used for confirmation of Campylobacter jejuni by means of the motility test. Composition: Ingredients Grams/Litre Casein peptone (pancreatic) 17.0 Soya peptone (papain digest.) 3.0 Sodium chloride 5.0 Dipotassium hydrogen phosphate 2.5 Glucose 2.5 Final pH 7.3 +/- 0.2 at 25°C Store prepared media below 8°C, protected from direct light. Store dehydrated powder, in a dry place, in tightly-sealed containers at 2-25°C. Directions : Suspend 30 g of dehydrated media in 1 litre of purified filtered water. Sterilize at 121°C for 15 minutes. Cool to 45- 50°C. Mix gently and dispense into sterile Petri dishes or sterile culture tubes. Principle and Interpretation: Casein peptone and Soya peptone provide nitrogen, vitamins and minerals. The natural sugars from Soya peptone and Glucose promote organism growth. Sodium chloride is for the osmotic balance, while Dipotassium hydrogen phosphate is a buffering agent. Tryptone Soya Broth is often for the tube dilution method of antibiotic susceptibility testing. The addition of a small amount of agar ( approx. 0.05-0.2% 05040, add before sterilisation) renders the broth suitable for the cultivation of obligatory anaerobes, such as Clostridium species. The superior growth-promoting properties of Tryptic Soy Broth make it especially useful for the isolation of organisms from blood or other body fluids. Anticoagulants such as sodium polyanetholesulfonate (81305) or sodium citrate (71635) may be added to the broth prior to sterilisation. -
A Comparative Study of Culture Methods and Polymerase Chain Reaction for Salmonella Detection in Egg Content
A comparative study of culture methods and polymerase chain reaction for Salmonella detection in egg content M. A. Soria ,* M. C. Soria ,*† and D. J. Bueno *1 * Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Concepción del Uruguay, Casilla de Correo No. 6, 3260, Entre Ríos, Argentina; and † Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina Downloaded from https://academic.oup.com/ps/article-abstract/91/10/2668/1561306 by guest on 06 December 2019 ABSTRACT The present work compared 2 culture tion rates. All selective plating media did not show any methods and a PCR assay applied with 2 enrichment statistical differences in the parameters of performance methods for the detection of motile and nonmotile Sal- studied. Kappa coefficients showed that there was an monella strains using artificially contaminated egg con- excellent agreement between the bacteriological meth- tent. The specificity (Sp) was 1 in all methods. The ods for all Salmonella strains. The agreement was very sensitivity (Se), accuracy (Ac), positive predictive value good and good between the PCR methods, for motile (PPV), and negative predictive value (NPV) were 1 in and nonmotile strains, respectively. However, there both culture methods for motile and nonmotile strains. was a poor agreement when the PCR and bacteriologi- In reference to the PCR methods, Se and PPV were cal methods were compared for motile and nonmotile between 0 and 1, whereas Ac and NPV were between Salmonella strains. The TT and MKTTn methods are 0.14 and 1. The detection level of motile and nonmo- similar in terms of Ac, Se, Sp, PPV, and NPV for dif- tile strains was 5 to 54 cfu per 25 mL for both culture ferent Salmonella strains in egg content. -
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S Rdna Cloning
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning Fred Breidt, Eduardo Medina, Doria Wafa, Ilenys P´erez-D´ıaz, Wendy Franco, Hsin-Yu Huang, Suzanne D. Johanningsmeier, and Jae Ho Kim Abstract: Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fermentations can result in significant economic loss for industrial producers. The microbiota that result in spoilage remain incompletely defined. Previous studies have implicated yeasts, lactic acid bacteria, enterobacteriaceae, and Clostridia as having a role in spoilage fermentations. We report that Propionibacterium and Pectinatus isolates from cucumber fermentation spoilage converted lactic acid to propionic acid, increasing pH. The analysis of 16S rDNA cloning libraries confirmed and expanded the knowledge gained from previous studies using classical microbiological methods. Our data show that Gram-negative anaerobic bacteria supersede Gram-positive Fermincutes species after the pH rises from around 3.2 to pH 5, and propionic and butyric acids are produced. Characterization of the spoilage microbiota is an important first step in efforts to prevent cucumber fermentation spoilage. Keywords: pickled vegetables, Pectinatus, Propionibacteria, secondary cucumber fermentation, spoilage M: Food Microbiology Practical Application: An understanding of the microorganisms that cause commercial cucumber fermentation spoilage & Safety may aid in developing methods to prevent the spoilage from occurring. Introduction cucumbers fermented at 2.3% NaCl (Fleming and others 1989). Commercial cucumber fermentations are typically carried out In this fermentation tank, the initial lactic acid fermentation was in large 40000 L outdoor tanks (reviewed by Breidt and others completed within 2 wk, with 1.2% lactic acid formed (pH 3.6) 2007). -
TRYPTIC SOY BROTH W/ 15% GLYCEROL
TRYPTIC SOY BROTH w/ 15% GLYCEROL INTENDED USE Remel Tryptic Soy Broth w/ 15% Glycerol is a liquid medium recommended for use in long-term storage of bacteria. SUMMARY AND EXPLANATION This medium is recommended in Clinical Microbiology Procedures Handbook and by Clinical and Laboratory Standards Institute for the maintenance of stock cultures.1,2 When inoculated into Tryptic Soy Broth w/ 15% Glycerol and frozen at or below -40°C, suspensions of bacteria remain viable for several months. PRINCIPLE Casein and soy peptones provide amino acids and nitrogenous compounds for the growth of bacteria. Sodium chloride is a source of essential electrolytes and maintains osmotic equilibrium. Dipotassium phosphate is a pH buffer. Dextrose is a carbon energy source. Glycerol is a cryoprotective agent that provides intracellular and extracellular protection against freezing and promotes long-term preservation. REAGENTS (CLASSICAL FORMULA)* Casein Peptone........................................................... 17.0 g Dipotassium Phosphate ................................................2.5 g Sodium Chloride............................................................ 5.0 g Dextrose ........................................................................2.5 g Soy Peptone.................................................................. 3.0 g Glycerol .....................................................................150.0 ml Demineralized Water.................................................850.0 ml pH 7.3 ± 0.2 @ 25°C *Adjusted as required to meet performance standards. PROCEDURE 1. Inoculate the medium with a pure culture using a sterile inoculating loop or swab. 2. Place the tube with cap tightened at or below -40°C. 3. Organisms that have been inoculated and frozen in this medium should be thawed and checked for viability at appropriate intervals, following established laboratory guidelines. QUALITY CONTROL All lot numbers of Tryptic Soy Broth w/ 15% Glycerol have been tested using the following quality control organisms and have been found to be acceptable. -
Inactivation of Staphylococcus Aureus and Salmonella Enteritidis in Tryptic Soy Broth and Caviar Samples by High Pressure Processing
Brazilian Journal of Medical and Biological Research (2005) 38: 1259-1265 High pressure effects on pathogens in caviar 1259 ISSN 0100-879X Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing F. Fioretto1-3, C. Cruz1, 1ERAP, IUT Périgueux, Bordeaux IV, Périgueux, France A. Largeteau2, T.A. Sarli3, 2Groupe Hautes Pressions, Institut de Chimie de la Matière Condensée de Bordeaux G. Demazeau2 and et Ecole Nationale Supérieure de Chimie et de Physique de Bordeaux, Pessac, France A. El Moueffak1 3Department of Inspection of Foods from Animal Origin, University “Federico II” of Naples, Naples, Italy Abstract Correspondence We studied the action of high pressure processing on the inactivation Key words F. Fioretto of two foodborne pathogens, Staphylococcus aureus ATCC 6538 and • High pressure processing ERAP, IUT Périgueux Salmonella enteritidis ATCC 13076, suspended in a culture medium • Staphylococcus aureus Bordeaux IV, and inoculated into caviar samples. The baroresistance of the two • Salmonella enteritidis Rue Paul Mazy, 39 pathogens in a tryptic soy broth suspension at a concentration of 108- • Tryptic soy broth 24019 Périgueux Cedex • 109 colony-forming units/ml was tested for continuous and cycled Caviar France • Pressure cycles Fax: +33-5-5306-3143 pressurization in the 150- to 550-MPa range and for 15-min treatments E-mail: [email protected] at room temperature. The increase of cycle number permitted the reduction of the pressure level able to totally inactivate both microor- Presented at the 3rd International ganisms in the tryptic soy broth suspension, whereas the effect of Conference on High Pressure different procedure times on complete inactivation of the microorgan- Bioscience and Biotechnology, isms inoculated into caviar was similar. -
Identification, Molecular Epidemiology, and Antibiotic Resistance Characterization of Acinetobacter Spp
FACULTY OF HEALTH SCIENCES DEPARTMENT OF MEDICAL BIOLOGY UNIVERSITY HOSPITAL OF NORTH NORWAY DEPARTMENT OF MICROBIOLOGY AND INFECTION CONTROL REFERENCE CENTRE FOR DETECTION OF ANTIMICROBIAL RESISTANCE Identification, molecular epidemiology, and antibiotic resistance characterization of Acinetobacter spp. clinical isolates Nabil Karah A dissertation for the degree of Philosophiae Doctor June 2011 Acknowledgments The work presented in this thesis has been carried out between January 2009 and September 2011 at the Reference Centre for Detection of Antimicrobial Resistance (K-res), Department of Microbiology and Infection Control, University Hospital of North Norway (UNN); and the Research Group for Host–Microbe Interactions, Department of Medical Biology, Faculty of Health Sciences, University of Tromsø (UIT), Tromsø, Norway. I would like to express my deep and truthful acknowledgment to my main supervisor Ørjan Samuelsen. His understanding and encouraging supervision played a major role in the success of every experiment of my PhD project. Dear Ørjan, I am certainly very thankful for your indispensible contribution in all the four manuscripts. I am also very grateful to your comments, suggestions, and corrections on the present thesis. I am sincerely grateful to my co-supervisor Arnfinn Sundsfjord for his important contribution not only in my MSc study and my PhD study but also in my entire career as a “Medical Microbiologist”. I would also thank you Arnfinn for your nonstop support during my stay in Tromsø at a personal level. My sincere thanks are due to co-supervisors Kristin Hegstad and Gunnar Skov Simonsen for the valuable advice, productive comments, and friendly support. I would like to thank co-authors Christian G. -
BD Industry Catalog
PRODUCT CATALOG INDUSTRIAL MICROBIOLOGY BD Diagnostics Diagnostic Systems Table of Contents Table of Contents 1. Dehydrated Culture Media and Ingredients 5. Stains & Reagents 1.1 Dehydrated Culture Media and Ingredients .................................................................3 5.1 Gram Stains (Kits) ......................................................................................................75 1.1.1 Dehydrated Culture Media ......................................................................................... 3 5.2 Stains and Indicators ..................................................................................................75 5 1.1.2 Additives ...................................................................................................................31 5.3. Reagents and Enzymes ..............................................................................................75 1.2 Media and Ingredients ...............................................................................................34 1 6. Identification and Quality Control Products 1.2.1 Enrichments and Enzymes .........................................................................................34 6.1 BBL™ Crystal™ Identification Systems ..........................................................................79 1.2.2 Meat Peptones and Media ........................................................................................35 6.2 BBL™ Dryslide™ ..........................................................................................................80