Significance of Salmonella typhimurium
Salmonella typhimurium is a pathogenic, gram-negative bacterium that is commonly associated with foodborne illnesses and enteric infections. It serves as a key subject in studies evaluating the antibacterial properties of various extracts. This bacterium has been investigated for its susceptibility to different antimicrobial agents, including those derived from Ougeinia oojeinensis and Boerhavia diffusa L. Additionally, it is utilized in testing the mutagenicity of substances in the Ames test, illustrating its importance in antimicrobial research.
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The concept of Salmonella typhimurium in scientific sources
Salmonella typhimurium is a Gram-negative bacterium causing enteric infections, notably inhibited by Ougeinia oojeinensis extracts. It is also utilized in the Ames test to assess the mutagenicity of various substances.
From: The Malaysian Journal of Medical Sciences
(1) This is a microorganism that was not affected by any of the extracts tested, indicating a lack of antimicrobial activity against it.[1] (2) A type of foodborne pathogen that should be included in studies, as well as common antibiotic-resistant bacterial strains, in order to assess the antimicrobial activities.[2]