Influence of pH on the Heat Inactivation of Staphylococcal Enterotoxin A as Determined by Monkey Feeding and Serological Assay
The effect of pH on the thermal inactivation of staphylococcal enterotoxin A was investigated. Analysis of heated toxin by immunodiffusion in gel indicated that enterotoxin A in beef bouillon was inactivated faster at pH 5.3 than at pH 6.2. The z values (slopes) for the heat inactivation curves at p...
Guardat en:
| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1975
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC187267/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/950/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.30.5.755-758.1975 |
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