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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| Yayımlandı: | J Bacteriol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1965
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| Konular: | |
| Online Erişim: | 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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