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¿Qué tan peligrosa es la bacteria Serratia?
A pesar de que la bacteria no es peligrosa per se, es importante «mantener una buena higiene de manos», tanto por parte del personas sanitario como para los visitantes y familiares de pacientes.
¿Qué produce la bacteria Serratia?
Serratia marcescens es un bacilo gramnegativo que produce infecciones en pacientes con inmunidad disminuida bien por enfermedades sistémicas o por tratamientos médicos inmunosupresores. Describimos aquí un caso excepcional de infección extrahospitalaria en un paciente sin ninguna patología de base.
¿Qué tipos de bacteria es la Serratia?
La Serratia marcescens es un bacilo Gram negativo, anaerobio facultativo, oxidasa negativo, perteneciente a la familia enterobacteriacea. Se presenta como un agente nosocomial y la transmisión de persona a persona es la más importante forma de diseminación.
What is Serratia liquefaciens?
Thus, S. liquefaciens is a widespread bacteria found in the environment and capable of colonizing on soil, water, plants, and the digestive tracts of rodents, insects, fish, and humans. [3] However, it must be noted that S. liquefaciens is not a normal component of human fecal flora. [4] Not much is actually known about Serratia liquefaciens.
What are the antifungal properties of Serratia?
Serratia species – including S. liquefaciens – are known to have antifungal properties that benefit oilseed rape. The antifungal properties of the genus produce antibiotics, siderophores, and lytic enzymes like chitinase.
Does Serratia cause spoilage?
Serratia sp. cause food losses and waste due to spoilage; it is noteworthy that they represent a dominant population in seafood. The main spoilage associated species comprise S. liquefaciens, S. grimesii, S. proteamaculans and S. quinivorans, also known as S. liquefaciens -like strains.
What are the characteristics of Serratia species?
Serratia species are usually motile and have peritrichous flagella. S. liquefaciens is able to ferment glucose and other carbohydrates (i.e. sucrose, D-mannose,D- mannitol, maltose, salicin, and trehalose) as a source of carbon while producing acid as a byproduct.