肉毒梭菌62A毒素在牛肉汤中的热灭活曲线的建立。
Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth.
作者信息
Losikoff M E
出版信息
Appl Environ Microbiol. 1978 Aug;36(2):386-8. doi: 10.1128/aem.36.2.386-388.1978.
Abstract
A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.
摘要
描述了一种用于建立肉毒梭菌62A毒素在牛肉汤中的热灭活曲线的方法。阐述了毒素效价、pH值以及用于调节pH值的酸的类型对毒素热稳定性的影响。
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