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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Detalhes bibliográficos

Publicado no:	Infect Immun
Principais autores:	Miwatani, Toshio, Takeda, Yoshifumi, Sakurai, Jun, Yoshihara, Akiko, Taga, Sekiko
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1972
Assuntos:	Pathogenic Mechanisms, Ecology, and Epidemiology
Acesso em linha:	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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