Search for dissertations about: "Bacterial phenotyping"

Found 3 swedish dissertations containing the words Bacterial phenotyping.

  2. 1. Towards Anti-Virulence Antimicrobials, Discovery and Development of Sortase A Inhibitors and Investigations of Bacterial Phenotypes

    Author : Patrick M. Wehrli; Göteborgs universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Sortase A; SrtA; Inhibitors; Anti-virulence; Bacterial analysis; FTIR spectroscopy; Bacterial phenotyping; Design of Experiment; Multivariate Data Analysis; PCA; ToF-SIMS; Time-of-flight secondary-ion-mass-spectrometry; Lipid analysis; ppGpp; Stringent response;

    Abstract : Antibiotic resistance is an emerging and serious threat to public health. Immediate actions are required to preserve current antibiotics while intensifying research efforts towards the development of new effective therapeutics. READ MORE

  4. 2. Colonization, infection and dissemination in intensive care patients

    Author : Christina Agvald-Öhman; Karolinska Institutet; Karolinska Institutet; []
    Keywords : Colonization; multi-resistant bacteria; dissemination; intensive care unit; invasive Candida infection;

    Abstract : Nosocomial infections are a substantial problem in hospitals all over the world and the incidence is among the highest in the intensive care unit, affecting mortality and morbidity for the individual patient and cost for the society. In order to prevent these infections it is important to gain knowledge about colonization and infection pathways as well as about bacterial dissemination between patients. READ MORE

  5. 3. Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications

    Author : Nerve Zhou; Molekylär cellbiologi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; aerobic fermentation; carbon metabolism; non-conventional yeasts; strain development;

    Abstract : Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovative food products. READ MORE