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|Type:||Artigo de periódico|
|Title:||Effect Of Temperature, Ph And Sodium Chloride Concentrations On Production Of Staphylococcal Enterotoxins A And B|
|Abstract:||Staphylococcus aureus strain S-6 was used to produce enterotoxins A (SEA) and B (SEB) by the sac culture technique using casein hydrolysate medium, NZ-Amine NAK, enriched with thiamine and niacine, under the following conditions: incubation temperatures of 20 to 45°C, pH values of 4.5 to 9.0 and NaCl concentrations of 0 to 125%. The highest enterotoxin production was obtained at the optimum growth conditions, 39.4°C and pH 7.0. Production of the two enterotoxins was completely inhibited at 20°C, above 45°C, at pH 4.5 and by 12% NaCl. Increases in the NaCl concentration resulted in a decrease in enterotoxin production, with a more pronounced effect on SEB production than on SEA production. Production of the enterotoxins in 4% NaCl was not observed at pH 6.0 and 6.5 after 18 h of incubation at 37Γ. The results show no major differences with those obtained using a different strain for each toxin, indicating that the behavior is inherent to the specific enterotoxin and not to the strain that produces it.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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