Agglutininbildung durch verschiedene Proteinfraktionen vonSalmonella ballerup


The author has examined the agglutinogenic property of nucleoprotein and its components, the nucleic acid and proteins fromS. ballerup. The nucleoprotein was obtained by the extraction of fresh bacteria desintegrated by means of glass powder at pH 8.4 and precipitated with acetic acid at pH 4.6, and its components by splitting the nucleoprotein with 0.5… (More)
DOI: 10.1007/BF02158398


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