INFLUENCE OF TEMPERATURE AND GLUCOSE ON PRODUCTION OF THERMO STABLE ENTEROTOXIN OF YERSINIA ENTEROCOLITICA

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SOLTAN DALAL MOHAMMAD MAHDI

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Journal Paper

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Journal: Iranian Journal of Public Health Year:2000 | Volume:29 | Issue:1-4 Page(s): 29-36

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Information Journal Paper

Title

INFLUENCE OF TEMPERATURE AND GLUCOSE ON PRODUCTION OF THERMO STABLE ENTEROTOXIN OF YERSINIA ENTEROCOLITICA

Author(s)

SOLTAN DALAL MOHAMMAD MAHDI | Issue Writer Certificate

Keywords

YERSINIA ENTEROCOLITICA

ENTEROTOXIN

Abstract

YERSINIA ENTEROCOLITICA is newly included in the classification of both the invasive bacteria, e.g. Shigella, and the toxicogenic bacteria, e.g. Escherichia coli. Five human strains and 45 environmental strains were used to produce Y.enterocolitical ENTEROTOXIN at 40C, 240C and 370C using infant mouse assay. At 250C ENTEROTOXIN was produced by 10 environmental strains and by all of the 3 human strains. At 40C, ENTEROTOXIN was produced by only 3 environmental strains. At 370C, none of the strains produced ENTEROTOXIN. This ENTEROTOXIN was stable for 60 min at 1000C and 1210C (autoclave) for 20 min and did not lose its activity in infect mouse assay. Increased production on ENTEROTOXIN was observed following addition of 0.4% glucose in culture medium only at 250C, but not at 370C.

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APA: Copy

SOLTAN DALAL, MOHAMMAD MAHDI. (2000). INFLUENCE OF TEMPERATURE AND GLUCOSE ON PRODUCTION OF THERMO STABLE ENTEROTOXIN OF YERSINIA ENTEROCOLITICA. IRANIAN JOURNAL OF PUBLIC HEALTH, 29(1-4), 29-36. SID. https://sid.ir/paper/272089/en

Vancouver: Copy

SOLTAN DALAL MOHAMMAD MAHDI. INFLUENCE OF TEMPERATURE AND GLUCOSE ON PRODUCTION OF THERMO STABLE ENTEROTOXIN OF YERSINIA ENTEROCOLITICA. IRANIAN JOURNAL OF PUBLIC HEALTH[Internet]. 2000;29(1-4):29-36. Available from: https://sid.ir/paper/272089/en

IEEE: Copy

MOHAMMAD MAHDI SOLTAN DALAL, “INFLUENCE OF TEMPERATURE AND GLUCOSE ON PRODUCTION OF THERMO STABLE ENTEROTOXIN OF YERSINIA ENTEROCOLITICA,” IRANIAN JOURNAL OF PUBLIC HEALTH, vol. 29, no. 1-4, pp. 29–36, 2000, [Online]. Available: https://sid.ir/paper/272089/en

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