ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A semipurified thermostable direct hemolysin (Kanagawa hemolysin) was prepared from a clinical isolate of Vibrio parahaemolyticus (strain 533- 72). Preliminary experiments determined that the hemolytic activity and mouse lethality of the hemolysin were inactivated at the same rate, that the rate was linear, and that the pH range of optimum thermal stability was pH 5.5-6.5. When approximately 256 rat erythrocyte units/g of Kanagawa hemolysin were heated at 115°, 120°, 125°, and 130°C, D values ranged from 46.5-13 min (zc= 27°C) in Tris buffer and 48.1-10.4 min (zc= 23.2°C) in shrimp homogenate, both at pH 7.0.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13702.x
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