Tatumella ptyseos is the type species of the Tatumella genus (Enterobacteriaceae). This fermentative Gram-negative rod has only rarely been reported as a cause of human infections; there is very little information about it in the medical literature. We report here the first two Brazilian cases of T. ptyseos infections, both evolving to severe sepsis.

BACKGROUND Tatumella ptyseos is a rod-shaped, Gram-negative, facultative, and anaerobic bacteria categorized in the Enterobacteriaceae family. It is a rare food-borne opportunistic pathogen which causes neonatal sepsis, bacteremia, and urinary tract infections. T. ptyseos has been also cultured from various food sources around the world. OBJECTIVES It is difficult to determine the source of t...

One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. Positive isolates were further examined in liquid culture for their protease activities by hydrolysis of casein at different pH val...

conclusions the present study was the first report on the isolation and identification of t. ptyseos from pif in iran. t. ptyseos are frequently present in various kinds of foods; therefore, further investigation on these samples is required. it is necessary to track the t. ptyseos in a wide variety of foods and individuals especially in immunocompromised people such as human immunodeficiency v...

Heart disease is a leading cause of morbidity and mortality in the United States with diet being major contributor. As solution, fish rich omega-3 fatty acids recommended. In this study, impact brackish water on quality, was done by sampling canal Edinburg, Texas. Canal membrane filtered cultured bacteriological media. Pure cultures were phenotypically identified, isolates confirmed BD Phoenix ...

The aim of this study was to analyse the qualitative composition of Gram-negative microbes, mainly of the family Enterobacteriaceae, including pathogenic bacteria such as Salmonella, in the albumens and yolks and on the shells of hens' eggs, depending on their source and on the temperature and duration of their storage. A total of 375 table eggs were studied, from a large-scale poultry farm, a ...