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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Bibliografiske detaljer

Udgivet i:	J Bacteriol
Principais autores:	Shah, D. B., Wilson, J. B.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1965
Fag:	Microbial Physiology and Metabolism
Online adgang:	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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