PMID- 30866245
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230308
IS  - 1944-9097 (Electronic)
IS  - 0362-028X (Linking)
VI  - 45
IP  - 7
DP  - 1982 May
TI  - Proteolytic Inactivation of Thermonuclease Activity of Staphylococcus aureus 
      During Recovery from Thermal Injury.
PG  - 624-626
LID - 10.4315/0362-028X-45.7.624 [doi]
AB  - Staphylococcus aureus cells were injured thermally by exposure to 55 degrees C for 15 min 
      and allowed to recover for various lengths of time at 37 degrees C in Trypticase Soy 
      Broth. During recovery, thermostable nuclease (TNase) production was measured 
      using a turbidimetric-spectrophotometric method. Production increased during 
      recovery until approximately 2 h after injury when the amount of TNase began to 
      decrease unexpectedly. Protease(s) was thought to be degrading the TNase, and 
      positive results of gelatin agar diffusion tests and heat inactivation 
      experiments supported this hypothesis. Protease inhibitor studies with ethylene 
      diamine tetraacetate (EDTA) and phenyl methyl sulfonyl fluoride (PMSF) confirmed 
      the involvement of protease(s) in the observed decrease in TNase activity. 
      Implications of TNase inactivation in screening of foods for enterotoxigenic 
      staphylococci are discussed.
FAU - Zayaitz, Anne E K
AU  - Zayaitz AEK
AD  - Department of Food Science, Cornell University, Ithaca, New York 14853.
FAU - Ledford, R A
AU  - Ledford RA
AD  - Department of Food Science, Cornell University, Ithaca, New York 14853.
LA  - eng
PT  - Journal Article
PL  - United States
TA  - J Food Prot
JT  - Journal of food protection
JID - 7703944
EDAT- 1982/05/01 00:00
MHDA- 1982/05/01 00:01
CRDT- 2019/03/15 06:00
PHST- 2019/03/15 06:00 [entrez]
PHST- 1982/05/01 00:00 [pubmed]
PHST- 1982/05/01 00:01 [medline]
AID - S0362-028X(23)01337-6 [pii]
AID - 10.4315/0362-028X-45.7.624 [doi]
PST - ppublish
SO  - J Food Prot. 1982 May;45(7):624-626. doi: 10.4315/0362-028X-45.7.624.