Heat-Stable Enterotoxin(s) of Yersinia enterocolitica in Foods

摘要

The heat-stable enterotoxin of Yersinia enterocolitica (YST) was partially purified by (NH4) SO4 precipitation, XAD-2 chromatography, and gel permeation chromatography. Most strains of Y. enterocolitica can produce YST. Production was optimal at 26 C, occurred at refrigerator temperatures, and was not observed at 37 C. YST was produced throughout the pH range of 6.0-8.5.