This will permit timely initiation of active surveillance for infected/colonized patients as well as investigations to identify the likely source of the bacterium, which will, in turn, allow implementation of appropriate infection control measures. Copyright Â© 2014 The Healthcare Infection Society.ancomycin, rifampicin, newer fluoroquinolones, piperacillin-tazobactam, minocycline and possibly tigecycline are preferred empirical choices for E. meningoseptica infection according to in-vitro susceptibility data.
Tempeh is a soyfood made by controlled fermentation of cooked soybeans with a Rhizopus molds (=tempeh starter). This fermentation binds the soybeans into a compact white cake.Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.empeh is a soyfood made by controlled fermentation of cooked soybeans with a Rhizopus molds (=tempeh starter). This fermentation binds the soybeans into a compact white cake.
Tempeh originated in today's Indonesia, probably on the island of Java. Soybean as the main tempeh ingredient has been recognized in Java and mentioned as kadele kadÃªlÃª in an Old javanese Manuscript Serat Sri tanjung around the 12th to 13th. Century the earliest known reference to tempeh appeared in 1815 in The Serat. centhiniempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.