Characterization of virulence potential of Pseudomonas aeruginosa isolated from bovine meat, fresh fish, and smoked fish-Reference-Cited by-同舟云学术

Characterization of virulence potential of Pseudomonas aeruginosa isolated from bovine meat, fresh fish, and smoked fish

Published:2017-03 Issue:1 Volume:7 Page:55-64
ISSN:2062-509X
Container-title:European Journal of Microbiology and Immunology
language:en
Short-container-title:European Journal of Microbiology and Immunology

Author:

Benie Comoé Koffi Donatien¹²,Dadié Adjéhi¹²,Guessennd Nathalie²³,N’gbesso-Kouadio Nadège Ahou¹,Kouame N’zebo Désiré¹,N’golo David Coulibaly²,Aka Solange¹,Dako Etienne⁴,Dje Koffi Marcellin¹,Dosso Mireille²³

Affiliation:

1. Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire

2. Department of Bacteriology and Virology, Institut Pasteur of Côte d’Ivoire (IPCI), 01 BP 490, Abidjan 01, Côte d’Ivoire

3. Faculty of Medical Sciences, University of Félix Houphouët Boigny, 01 BP V4, Abidjan 01, Côte d’Ivoire

4. School of Food Science, Nutrition and Family Studies Faculty of Health Sciences and Community Services, University of Moncton, Moncton, NB E1A 3E9, Canada

Publisher

Akademiai Kiado Zrt.

Link

https://www.akademiai.com/doi/pdf/10.1556/1886.2016.00039

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