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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...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
1972
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC419327/ https://ncbi.nlm.nih.gov/pubmed/4638496 |
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