ANTIMICROBIAL RESISTANCE OF STAPHYLOCOCCUS AUREUS ISOLATED IN FRESH HANDMADE CHEESES MADE IN RURAL ZONES OF RIOBAMBA-ECUADOR

ANTIMICROBIAL RESISTANCE OF STAPHYLOCOCCUS AUREUS ISOLATED IN FRESH HANDMADE CHEESES MADE IN RURAL ZONES OF RIOBAMBA-ECUADOR

La investigación tuvo por objeto evaluar la calidad microbiológica de los quesos frescos artesanales mediante el recuento de staphylococcus aureus y aislar cepas de este microorganismo, para medir su resistencia a los antibióticos. Las queseras artesanales intervenidas están ubicadas en áreas rurale...

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Bibliographic Details
Main Author: Albuja Landi, Ana (author)
Other Authors: Escobar Arrieta, Sandra (author), Guevara Iñiguez, Luis (author), Andueza Leal, Félix (author), Yugcha Pilamunga, Pamela (author), Arguello Hernández, Paola (author)
Format: article
Language:spa
Published: 2018
Subjects:
antimicrobial resistance
fresh artisanal cheese
staphylococcus aureus
Microbiology
resistencia antimicrobiana
queso fresco artesanal
Microbiologia
Online Access:https://perfiles.espoch.edu.ec/index.php/perfiles/article/view/36
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