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HEAT STABILITY OF STAPHYLOCOAGULASE MEASURED BY A CAPILLARY TUBE METHOD (1984)

OCASIO, WILFREDO ; FUNG, DANIEL Y. C. ; LAHELLEC, CECILE

Oxford, UK : Blackwell Publishing Ltd

Journal of food safety 6 (1984), S. 0

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ISSN: 1745-4565

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Staphylocoagulase is highly heat resistant. Inactivation profiles of crude staphylocoagulase at 80, 100 and 121°C showed that total inactivation occurred after heating for 5 h,2 h and 30 min, respectively. Heat treated coagulase has the ability to reactivate when placed at 25°C for 24 hrs similar to previous observations on staphylococcal enterotoxins B and C. Staphylocoagulase could be recovered from beef broth and chicken broth before or after heating at 80°C for 5 min. Coagulase activities were measured by a quantitative capillary tube method.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4565.1984.tb00480.x

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