329 results about "Staphylococcus xylosus" patented technology

The present invention relates to nanosilver-containing antibacterial and antifungal granules ("NAGs"). The NAGs have longlasting inhibitory effect on a broad-spectrum of bacteria and fungi, which include, but are not limited to, Escherichia coli, Methicillin resistant Staphylococcus aureus, Chlamydia trachomatis, Providencia stuartii, Vibrio vulnificus, Pneumobacillus, Nitrate-negative bacillus, Staphylococcus aureus, Candida albicans, Bacillus cloacae, Bacillus allantoides, Morgan's bacillus (Salmonella morgani), Pseudomonas maltophila, Pseudomonas aeruginosa, Neisseria gonorrhoeae, Bacillus subtilis, Bacillus foecalis alkaligenes, Streptococcus hemolyticus B, Citrobacter, and Salmonella paratyphi C. The NAGs contain ground stalk marrow of the plant Juncus effusus L. which has been dispersed with nanosilver particles. The nanosilver particles are about 1-100 nm in diameter. Each of the nanosilver particles contain a metallic silver core which is surrounded by silver oxide. The present invention also provides a process for making the NAGs. The NAGs can be used in a variety of healthcare and industrial products. Examples of the healthcare products include, but are not limited to, ointments or lotions to treat skin trauma, soaking solutions or cleansing solutions for dental or women hygiene, medications for treating gastrointestinal bacteria infections, sexual related diseases, and eye diseases. Examples of industrial products include, but are not limited to, food preservatives, water disinfectants, paper disinfectants, construction filling materials (to prevent mold formation).

Disclosed are methods and compositions for treating or preventing a Staphylococcus bacterial infection using a non-toxigenic Protein A (SpA) variant.

DNA-based methods employing amplification primers or probes for detecting, identifying, and quantifying in a test sample DNA from (i) any bacterium, (ii) the species Streptococcus agalactiae, Staphylococcus saprophyticus, Enterococcus faecium, Neisseria meningitidis, Listeria monocytogenes and Candida albicans, and (iii) any species of the genera Streptococcus, Staphylococcus, Enterococcus, Neisseria and Candida are disclosed. DNA-based methods employing amplification primers or probes for detecting, identifying, and quantifying in a test sample antibiotic resistance genes selected from the group consisting of blatem, blarob, blashv, blaoxa, blaZ, aadB, aacC1, aacC2, aacC3, aacA4, aac6'-lla, ermA, ermB, ermC, mecA, vanA, vanB, vanC, satA, aac(6')-aph(2''), aad(6'), vat, vga, msrA, sul and int are also disclosed. The above microbial species, genera and resistance genes are all clinically relevant and commonly encountered in a variety of clinical specimens. These DNA-based assays are rapid, accurate and can be used in clinical microbiology laboratories for routine diagnosis. These novel diagnostic tools should be useful to improve the speed and accuracy of diagnosis of microbial infections, thereby allowing more effective treatments. Diagnostic kits for (i) the universal detection and quantification of bacteria, and/or (ii) the detection, identification and quantification of the above-mentioned bacterial and fungal species and/or genera, and/or (iii) the detection, identification and quantification of the above-mentioned antibiotic resistance genes are also claimed.

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

The invention relates to a kitchen garbage degrading composite microbial inoculum and a preparation method and application thereof. The kitchen garbage degrading composite microbial inoculum is prepared by mixing a mixed inoculum of bacillus amyloliquefaciens, radiation-resistant methylobacterium, dispersed pantoea, pseudomonas oryzihabitans, citrobacter freundii and staphylococcus cohnii and a carrier, wherein the mass of the mixed inoculum accounts for 15-25% of the total mass of the kitchen garbage-degrading composite microbial inoculum; the mass ratio of the bacillus amyloliquefaciens, the radiation-resistant methylobacterium, the dispersed pantoea, the pseudomonas oryzihabitans, the citrobacter freundii and the staphylococcus cohnii is (1.5-3):(1-1.5):(1-1.5): (1-1.5):(1-1.5):(1-1.5); the kitchen garbage-degrading composite microbial inoculum is used for degrading kitchen garbage. Compared with the prior art, the kitchen garbage degrading composite microbial inoculum has the advantages as follows: the kitchen garbage degrading composite microbial inoculum can effectively degrade common vegetables, grains, fish, poultry meat and other kitchen garbage, has the degradation rate being above 80%, is high in degradation speed rate and small in odor, does not produce pollutants or poisonous substances, and is low in cost and stable in performance.

This invention provides methods of treating patients having a Staphylococcus infection where the patient also has a low level of Pseudomonas aeruginosa. The methods comprise administering an antagonist of the Pseudomonas Type III Secretion System, e.g., an anti-PcrV antibody antagonist.

Co-administration of a lysostaphin or other anti-staphylococcal agent which cleaves cross-links of peptidoglycans of staphylococci cell walls such as lysostaphin and an antibiotic effective against staphylococci due to antibiotic activity mediated by cell-wall activity is effective against staphylococcal infection, even staphylococci that may be resistant to one or other of lysostaphin or the cell-wall active antibiotic. Co-administration simultaneously suppresses the generation of antibiotic-resistant mutant strains. Effective cell-wall active antibiotics include β-lactams and glycopeptides.

The invention discloses a fermentation agent and the application method for processing low histamine salami sausage, comprising the followings: 1. The selected strains of fermentation agent are CGMCCNo.1923-pediococcus pentosaceus and CGMCCNo.1572-staphylococcus xylosus both without decarboxylase activity; 2. The matching proportion between the CGMCCNo.1923-pediococcus pentosaceus and the CGMCCNo.1572-staphylococcus xylosus is 1:1; 3. The fermentation agent dosage of the pediococcus pentosaceus and the staphylococcus xylosus are 100kg respectively every 100g of mince when processing, the inoculated-pathogen quantity can be up to 1 x 10<7>cfu/g. The adding method is as follow: to make fermentation liquid by mixing the pediococcus pentosaceus fermentation agent and the staphylococcus xylosus fermentation agent with equal ratio and being dissolved in 500g water, spread the fermentation liquid uniformly on the mix mince surface, and mix the mince and the fermentation liquid thoroughly; 4. The preserved preparation used is as follow: the mass ratio to the material mince is salt 3.0%, glucose 1.5%, sodium nitrite 0.015%, and ascorbic acid 0.08%; 5. Using the fermentation agent, preserved preparation and processing technology, the histamine content of salami product is reduced by more than 40% and meets with the food histamine content limitation requirement of the European Union. The invention is tested according to the regulated hygienic standards of cured meat products in the GB2730-2005 hygienic standard for cured meat products, the hygienic state of products meets with the standard, the product flavor and the hygienic safety are better than the traditional technologic product evidently. The invention has the advantages of good application prospect in the aspects of quality improvement and new product development of salami products.

The present invention provides compositions and methods for prevention, amelioration and treatment of gram positive bacteria, particularly Staphylococcal bacteria, with combinations of lysin, particularly Streptococcal lysin, particularly the lysin PlySs2, and one or more antibiotic, including daptomycin, vancomycin, oxacillin, linezolid, or related antibiotic(s).

The invention provides a Staphylococcus xylosus YG-27 separated from salt fish and application thereof to preparation of a fish-fermented sausage. The stain is collected in the China General Microbiological Culture Collection Center with a collection number of CGMCCNo. XXXX in 2010. The invention has the advantages that: the Staphylococcus xylosus YG-27 separated from the salt fish and the application thereof to the preparation of the fish-fermented sausage are provided; and in the fish-fermented sausage produced by mixing the strain and lactic acid bacteria for fermentation, the flavor of the product is remarkably superior to that of a product which is synchronously produced and is only added with the lactic acid bacteria.

The invention belongs to the technical field of agricultural microorganisms and aquatic product processing, and particularly relates to a compound starter for lactobacillus plantarum and application thereof, wherein the compound starter is used as a microbial starter, is especially suitable for freshwater fish fermentation, and is composed of lactobacillus, pediococcus acidilactici and staphylococcus xylosus. A lactic acid bacterium, namely lactobacillus plantarum, suitable for freshwater fish fermentation is obtained through self separation and screening, and the preservation number in the China center for typical culture collection is CCTCC NO: M2012396. The compound microbial starter is prepared from lactobacillus plantarum, pediococcus acidilactici and staphylococcus xylosus, is suitable for fish product fermentation and particularly suitable for the application to preserved fish fermentation, has a sound fermenting property, has typical fermentation fragrance, and facilitates industrial production.