An evaluation of the egg-yolk reaction as a test for lecithinase activity.


Bacterial lecithinases are of special interest because of the possible role these enzymes play in pathogenicity (reviewed by Macfarlane, 1955, and Van Heyningen, 1950, 1955). In studying lecithinase distribution and function, the eggyolk reaction, so called because lecithinase2 acting on an egg-yolk emulsion causes turbidity to appear and a curd of fat to… (More)


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