Şunu aradınız:: bongori (İngilizce - İspanyolca)

salmonella bongori
salmonella bongori (organismo)

salmonella bongori (organism)
s. v

salmonella choleraesuis subsp. bongori
s. v

salmonella cholerae-suis subsp. bongori
s. v

salmonella choleraesuis subsp. bongori le minor et al. 1985
s. v

salmonella bongori (le minor et al. 1985) reeves et al. 1989
s. v

salmonella enterica subsp. bongori (le minor et al. 1985) le minor and popoff 1987
s. v

1. introduction 1.1. salmonella nomenclature salmonella are gram-negative bacteria consisting of non-spore forming bacilli and are a member of the family enterobacteriaceae. the nomenclature of salmonella is quite complex and is based on both serotype and subspecies names. for example, salmonella enterica subspecies enterica serotype enteritidis is shortened to salmonella serotype enteritidis or salmonella enteritidis [1]. salmonella can be further subdivided onto biotype and phase type with biotype being a biochemical variation between two microorganisms of the same serotype, whereas the phase type is based on the differences in susceptibilities of two microorganisms of the same serotypes to a lytic bacteriophage [2,3]. salmonella are also classified by three distinct types of antigens including somatic o, flagella h, and capsular vi antigens. antigens have been used to isolate and identify more than 2500 serotypes of salmonella [4]. there are two species of salmonella, namely s. bongori and s. enterica. s. enterica is divided into six subspecies including enterica, salamae, arizonae, diarizonae, houtenae, and indica. the most common o-antigen serogroup within s. enterica subspecies are a, b, c1, c2, d, and e strains. this serogroup is numerically the most significant and causes approximately 99% of salmonella infections in humans and warm-blooded animals [5]. * corresponding author. current address: departments of poultry science and food science, and center for food safety, ifse, university of arkansas, 2650 n. young ave., fayetteville, ar 72704-5690, usa. tel.: þ1 479 575 4678; fax: þ1 479 575 6936. e-mail address: sricke@uark.edu (s.c. ricke). 1 current address: department of natural sciences, albany state university, albany, ga 31705, usa. 2 current address: departments of poultry science and food science, and center for food safety, ifse, university of arkansas, fayetteville, ar 72704-5690, usa. 3 current address: department of poultry science, the university of georgia, tifton, ga 31793, usa. contents lists available at sciencedirect anaerobe journal homepage: www.elsevier.com/locate/anaerobe 1075-9964/$ – see front matter  2008 elsevier ltd. all rights reserved. doi:10.1016/j.anaerobe.2008.05.007 anaerobe 15 (2009) 26–35
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