Biomaterial Database

Pseudomonas aeruginosa and its serologic and pyocine types in commercial perishable foods. 1983

K Nagasawa, and Y Morishita

UI	MeSH Term	Description	Entries
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
D011550	Pseudomonas aeruginosa	A species of gram-negative, aerobic, rod-shaped bacteria commonly isolated from clinical specimens (wound, burn, and urinary tract infections). It is also found widely distributed in soil and water. P. aeruginosa is a major agent of nosocomial infection.	Bacillus aeruginosus,Bacillus pyocyaneus,Bacterium aeruginosum,Bacterium pyocyaneum,Micrococcus pyocyaneus,Pseudomonas polycolor,Pseudomonas pyocyanea
D011709	Pyocins	Bacteriocins elaborated by mutant strains of Pseudomonas aeruginosa. They are protein or protein-lipopolysaccharide complexes lethal to other strains of the same or related species.	Pyocin,Pyocin 1-4,Pyocin 103,Pyocin F 1,Pyocin F 2,Pyocin F 3,Pyocin P 3,Pyocin R,Pyocin R 1,Pyocin R 2,Pyocin R1,Pyocin S 2,Pyocin 1 4
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D001430	Bacteriocins	Substances elaborated by specific strains of bacteria that are lethal against other strains of the same or related species. They are protein or lipopolysaccharide-protein complexes used in taxonomy studies of bacteria.	Bacteriocin,Lantibiotic,Lantibiotics
D012703	Serotyping	Process of determining and distinguishing species of bacteria or viruses based on antigens they share.	Serotypings

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