Parmak Peynirinden İzole Edilen Staphylococcus Türlerinin Virulans Faktörleri ve Antibiyotik Dirençliliği

Author:

GÜLSEREN Büşra,TANIŞ Hüseyin

Publisher

Osmaniye Korkut Ata University J Natural Applied Sciences

Subject

General Agricultural and Biological Sciences

Reference35 articles.

1. [1] Anonymous, ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,2019

2. [2] Madigan, M. ve Martinko, J. (eds). 2005. Brock Biology of Microorganisms (11th ed.). Prentice Hall. ISBN 978-0-13-144329-7

3. [3] Foster T. Staphylococcus, Medical Microbiology. 4th edition, Ed. Baron S., University of Texas Medical Branch at Galveston 1996.

4. [4] Topçu AW, Söyletir, G. ve Doğanay M. 2002. İnfeksiyon Hastalıkları ve Mikrobiyolojisi. Nobel Tıp Kitabevleri, İstanbul . [5] Le Loir Y., Baron, F. ve Guatier, M. Staphylococcus aureus and food poisoning. Genet Mol Res. 2003. 2: 63-76.

5. [6] Götz, Friedrich. Micro Review Staphylococcus and biofilms, Molecular Microbiology (2002) 43(6), 1367–1378

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