利用生菜提取物从水中浓缩肠道病毒。

Concentration of enteric viruses from water with lettuce extract.

作者信息

Konowalchuk J, Speirs J L, Pontefract R D, Bergeron G

出版信息

Appl Microbiol. 1974 Oct;28(4):717-9. doi: 10.1128/am.28.4.717-719.1974.

DOI:10.1128/am.28.4.717-719.1974

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC186804/

Abstract

A method for recovering enteroviruses, adenovirus, and reovirus from water with lettuce extract is described. Lettuce extract at pH 8.5 was added to the sample and the pH was reduced stepwise with hydrochloric acid to 4.0 to 4.5. The flocculent lettuce-extract particles, and adsorbed virus, were readily removed from solution by low-speed centrifugation. Electron microscopy suggests that, under conditions suitable for adsorption, virus particles are coated with the lettuce-extract colloid.

摘要

描述了一种用生菜提取物从水中回收肠道病毒、腺病毒和呼肠孤病毒的方法。将pH值为8.5的生菜提取物加入样品中，并用盐酸逐步将pH值降至4.0至4.5。通过低速离心可轻松从溶液中去除絮凝的生菜提取物颗粒和吸附的病毒。电子显微镜显示，在适合吸附的条件下，病毒颗粒被生菜提取物胶体包裹。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/1d3b/186804/c229f8237f42/applmicro00016-0216-a.jpg

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本文引用的文献

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