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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Détails bibliographiques

Publié dans:	Infect Immun
Auteurs principaux:	Miwatani, Toshio, Takeda, Yoshifumi, Sakurai, Jun, Yoshihara, Akiko, Taga, Sekiko
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1972
Sujets:	Pathogenic Mechanisms, Ecology, and Epidemiology
Accès en ligne:	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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