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 is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. Many commercially prepared brands add other grains, such as barley, and also add spices and extra flavors.lthough tempeh is made from soy, it has a unique taste and is mildly flavorful on it's own, unlike tofu. See also: The best vegetarian tempeh recipes to try. If you aren't fond of tofu, tempeh is also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu.