Egg Yolk Factor of Staphylococcus aureus II. Characterization of the Lipase Activity

Shah, D. B. (University of Wisconsin, Madison), and J. B. Wilson. Egg yolk factor of Staphylococcus aureus. II. Characterization of the lipase activity. J. Bacteriol. 89:949–953. 1965.—The staphylococcal egg yolk factor was characterized as a lipase. The enzyme had an optimal pH of 7.8, but the opti...

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Библиографические подробности

Опубликовано в::	J Bacteriol
Главные авторы:	Shah, D. B., Wilson, J. B.
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 1965
Предметы:	Microbial Physiology and Metabolism
Online-ссылка:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC277577/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/14276120/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.89.4.949-953.1965
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