Effect of Heat (Arrhenius Effect) on Crude Hemolysin of Vibrio parahaemolyticus

Crude hemolysins prepared from various strains of Vibrio parahaemolyticus, which give positive Kanagawa phenomenon, were partly inactivated by heating at 60 C, but not inactivated significantly by heating at 80 to 90 C. The similar phenomenon has been reported as the Arrhenius effect in staphylococc...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Infect Immun
Hauptverfasser: Miwatani, Toshio, Takeda, Yoshifumi, Sakurai, Jun, Yoshihara, Akiko, Taga, Sekiko
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology (ASM) 1972
Schlagworte:
Pathogenic Mechanisms, Ecology, and Epidemiology
Online Zugang:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC419327/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4638496/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/iai.6.6.1031-1033.1972
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