影响金黄色葡萄球菌肠毒素A分泌的因素。
Factors affecting the secretion of staphylococcal enterotoxin A.
作者信息
Markus Z H, Silverman G J
出版信息
Appl Microbiol. 1970 Sep;20(3):492-6. doi: 10.1128/am.20.3.492-496.1970.
Abstract
The biosynthesis of enterotoxin A by replicating and nonreplicating cells was investigated. Unlike enterotoxin B, a secondary metabolite, enterotoxin A secretion resembled that of a primary metabolite by being secreted during the exponential phase of growth. The amount of toxin produced per unit of growth was not influenced by NaCl, NaNO(2), or NaNO(3). Several surfactants increased toxin secretion. Toxin secretion by nonreplicating cells was inhibited by chloramphenicol and 2, 4-dinitrophenol but not by streptomycin or penicillin G. The optimal pH for enterotoxin A production was 6.5 to 7.0. The findings suggest a number of possible reasons for the higher incidence of food poisonings caused by enterotoxin A as compared to enterotoxin B.
摘要
研究了复制细胞和非复制细胞产生肠毒素A的生物合成过程。与作为次级代谢产物的肠毒素B不同，肠毒素A的分泌类似于初级代谢产物，在生长指数期分泌。每单位生长产生的毒素量不受氯化钠、亚硝酸钠或硝酸钠的影响。几种表面活性剂可增加毒素分泌。氯霉素和2,4-二硝基苯酚可抑制非复制细胞的毒素分泌，但链霉素或青霉素G则无此作用。产生肠毒素A的最佳pH值为6.5至7.0。这些发现提示了与肠毒素B相比，由肠毒素A引起的食物中毒发生率较高的一些可能原因。
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Enterotoxin B production by nongrowing cells of Staphylococcus aureus.金黄色葡萄球菌非生长细胞产生肠毒素B
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Inhibition of staphylococcal enterotoxin B formation by cell wall blocking agents and other compounds.细胞壁阻断剂及其他化合物对葡萄球菌肠毒素B形成的抑制作用
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Effects of meat-curing salts and temperature on production of staphylococcal enterotoxin B.肉类腌制盐和温度对金黄色葡萄球菌肠毒素B产生的影响。
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