Table 2 Species isolated in the two groups (dyspeptics and non-dyspeptics) with H. pylori infection
Micro-organisms | Dyspeptic (n = 21) | Non-dyspeptic (n = 53) |
|---|---|---|
Staphylococcus aureus | 8 (38.1%) | 5 (9.4%) |
Staphylococcus equorum | 1 (4.8%) | 0 |
Staphylococcus haemolyticus | 3 (14.3%) | 2 (3.8%) |
Staphylococcus auricularis | 1 (4.8%) | 0 |
Staphylococcus hominis | 2 (9.5%) | 3 (5.7%) |
Staphylococcus warneri | 4 (19.1%) | 0 |
Staphylococcus xylosus | 0 | 3 (5.7%) |
Streptococcus salivarius | 0 | 11 (20.8%) |
Streptococcus oralis | 1 (4.8%) | 4 (7.6%) |
Streptococcus sanguinis | 0 | 8 (15.1%) |
Streptococcus gordonii | 1 (4.8%) | 0 |
Streptococcus parasanguinis | 0 | 4 (7.6%) |
Lactobacillus brevis | 5 (23.8%) | 8 (15.1%) |
Lactobacillus paracasei | 5 (23.8%) | 0 |
Micrococcus luteus | 1 (4.8%) | 0 |
Enterococcus faecium | 1 (4.8%) | 0 |
Pseudomonas mosselii | 0 | 5 (9.4%) |
Escherichia coli | 0 | 8 (15.1%) |
Klebsiella pneumoniae | 0 | 11 (20.8%) |
Bacillus spp | 0 | 1 (1.9%) |
Total No. | 33 | 73 |