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...

Celý popis

Podrobná bibliografie

Vydáno v:	Appl Microbiol
Hlavní autoři:	Jamlang, E. M., Bartlett, M. L., Snyder, H. E.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1971
Témata:	Food and Deterioration
On-line přístup:	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
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!