Abstract:Methicillin-resistant Staphylococcus aureus (MRSA) infection has become a worldwide concern due to the increasing MRSA resistance to antibiotics. This condition encourages the continuous exploration of new anti-MRSA compounds. Thus, this study explored the effect of carbon (starch, glucose, sucrose, lactose) and nitrogen (casein, yeast extract, urea, peptone) sources for the fermentation medium to produce antibacterial and antibiofilm compounds from bacterial strain P-6B against MRSA 2983. The results showed t… Show more
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