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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Pubblicato in:	J Bacteriol
Autori principali:	Shah, D. B., Wilson, J. B.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1965
Soggetti:	Microbial Physiology and Metabolism
Accesso online:	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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