从引起“CAMP”反应的B族链球菌中分离出的一种物质的化学性质。
Chemical nature of a substance isolated from a group B streptococcus causing the "CAMP" reaction.
作者信息
Esseveld H, Monnier-Goudzwaard C, Van Eijk H G, Van Soestbergen M G
出版信息
Antonie Van Leeuwenhoek. 1975;41(4):449-54. doi: 10.1007/BF02565088.
PMID:769682
Abstract
A purification method for the "CAMP" factor is described. The purified preparation obtained is a peptide with a molecular weight of about 15 000. Amino acid analysis has shown that this peptide contains an appreciable amount of hydroxyproline.
摘要
描述了一种“CAMP”因子的纯化方法。所获得的纯化制剂是一种分子量约为15000的肽。氨基酸分析表明，这种肽含有相当数量的羟脯氨酸。
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