{"id":9633,"date":"2021-11-26T07:14:59","date_gmt":"2021-11-26T08:14:59","guid":{"rendered":"https:\/\/sorentt.ir\/microbiology-section\/"},"modified":"2021-11-26T18:35:03","modified_gmt":"2021-11-26T19:35:03","slug":"microbiology-section","status":"publish","type":"page","link":"https:\/\/sorentt.ir\/en\/microbiology-section\/","title":{"rendered":"Microbiology section"},"content":{"rendered":"[vc_row row_type=&#8221;row&#8221; text_align=&#8221;left&#8221; css_animation=&#8221;&#8221;][vc_column][vc_column_text]\n<h4 dir=\"ltr\" style=\"text-align: justify;\">In this section, bacteria, fungi and yeasts are identified using different microbiological methods.<br \/>\nThese methods include the use of specific media and types of reagents, antibiogram, application of different culture methods, serological identification and also the use of molecular biological techniques. In this department, preparation and standardization of bacterial strains and industrial bacteria are performed.<br \/>\nThe following bacteria are identified by microbial and molecular methods.<br \/>\n1 Campylobacter<br \/>\n2 Escherichia coli<br \/>\n3 Mycoplasma<br \/>\n4 Listeria<br \/>\n5 Listeria monocytogenes<br \/>\n6 Listeria seeligeri<br \/>\n7 Listeria innocua<br \/>\n8 Bacillus cereus<br \/>\n9 Staphylococcus<br \/>\n10 Staphylococcus aureus<br \/>\n11 Salmonella<br \/>\n12 Yersinia<br \/>\n13 Clostridium perfringnes<br \/>\n14 Aspergillus<br \/>\n15 penicillium<\/h4>\n<p dir=\"ltr\" style=\"text-align: justify;\">&#8230;&#8230;.<\/p>\n[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row row_type=&#8221;row&#8221; text_align=&#8221;left&#8221; css_animation=&#8221;&#8221;][vc_column][vc_gallery interval=&#8221;3&#8243; images=&#8221;8677,8679,8681,8683,9457,9459&#8243; img_size=&#8221;200&#215;100&#8243;][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row row_type=&#8221;row&#8221; text_align=&#8221;left&#8221; css_animation=&#8221;&#8221;][vc_column][vc_column_text] In this section, bacteria, fungi and yeasts are identified using different microbiological methods. These methods include the use of specific media and types of reagents, antibiogram, application of different culture methods, serological identification and also the use of molecular biological techniques&#8230;.<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/pages\/9633"}],"collection":[{"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/comments?post=9633"}],"version-history":[{"count":7,"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/pages\/9633\/revisions"}],"predecessor-version":[{"id":9663,"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/pages\/9633\/revisions\/9663"}],"wp:attachment":[{"href":"https:\/\/sorentt.ir\/en\/wp-json\/wp\/v2\/media?parent=9633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}