Table 1.

Primers for the rapid characterization of A. baumannii by multiplex PCR

No.	blaOXA-like enzymes of A. baumannii			Amplification conditions
1	blaOXA-51 F	5′-TAA TGC TTT GAT CGG CCT TG	353 bp	Initial denaturation at 94 °C for 5 min, followed by 30 cycles of 94 °C for 25 s, 52 °C for 40 s and 72 °C for 50 s, and a final elongation at 72 °C for 6 min
2	blaOXA-51R	5′-TGG ATT GCA CTT CAT CTT GG
3	blaOXA-23-F	5′-GAT CGG ATT GGA GAA CCA GA	501 bp
4	blaOXA-23-R	5′-ATT TCT GAC CGC ATT TCC AT
blaCTX-M genes
7	Group 1-F	5′-AAA AAT CAC TGC GCC AGT TC	415 bp	Initial denaturation at 94 °C for 5 min, followed by 30 cycles of 94 °C for 25 s, 52 °C for 40 s and 72 °C for 50 s, and a final elongation at 72 °C for 6 min
8	Group 1-R	5′-AGC TTA TTC ATC GCC ACG TT
9	Group 2-F	5′- CGA CGC TAC CCC TGC TAT T	552 bp
10	Group 2-R	5′-CCA GCG TCA GAT TTT TCA GG
11	Group 9-F	5′-CAA AGA GAG TGC AAC GGATG	205 bp
12	Group 9-R	5′-ATT GGA AAG CGT TCA TCA CC
13	Group 8F	5′-TCG CGT TAA GCG GAT GAT GC	666 bp
14	Group 8R	5′-AAC CCA CGA TGT GGG TAG C
15	Group 25F	5′-GCA CGA TGA CAT TCG GG	327 bp
16	Group 25R	5′-AAC CCA CGA TGT GGG TAG C
1	TEM-F	5′-CATTTCCGTGTCGCCCTTATTC	800 bp	Initial denaturation at 94 °C for 10 min, followed by 30 cycles at 94 °C for 40 s, 60 °C for 40 s, and 72 °C for 1 min, and a final elongation step at 72 °C for 7 min
2	TEM-R	5′-CGTTCATCCATAGTTGCCTGAC
3	SHV-F	5′-AGCCGCTTGAGCAAATTAAAC	713 bp
4	SHV-R	5′-ATCCCGCAGATAAATCACCAC
1	16S rRNA 8F	5′-GCG GAT CCG CGG CCG CTG CAG AGT TTG ATC CTG GCT CAG	797 bp	Initial denaturation at 94 °C for 5 min, followed by 35 cycles at 94 °C for 60 s, 55 °C for 30 s, and 72 °C for 60 s, and a final elongation step at 72 °C for 7 min
2	16S rRNA 805R	5′-GCG GAT CCG CGG CCG CGG ACT ACC AGG GTA TCT AAT