Effect of pH, Protein Concentration, and Ionic Strength on Heat Inactivation of Staphylococcal Enterotoxin B

Heat treatment of highly purified staphylococcal enterotoxin B causes a more rapid loss of immunological activity at 70 to 80 C than at 90 to 100 C. Toxicological results based on intravenous injection of dogs paralleled the results obtained by immunological means (single gel diffusion). The loss of...

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Dettagli Bibliografici
Pubblicato in:Appl Microbiol
Autori principali: Jamlang, E. M., Bartlett, M. L., Snyder, H. E.
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 1971
Soggetti:
Food and Deterioration
Accesso online:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376481/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5137578/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.22.6.1034-1040.1971
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