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Characterization of the virulence potential of Staphylococcus condimenti isolated from a patient with severe soft tissue infection
The coagulase-negative bacterium Staphylococcus condimenti and closely related species are commonly isolated from or found in starter cultures of fermented sausage as well as fish and soy sauces, and have traditionally been considered nonpathogenic. Recently, however, a case of catheter-related bact...
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| Veröffentlicht in: | New Microbes New Infect |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5406524/ https://ncbi.nlm.nih.gov/pubmed/28480044 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.nmni.2017.03.006 |
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