THERMAL INACTIVATION STUDIES OF A CORONAVIRUS, TRANSMISSIBLE GASTROENTERITIS VIRUS
THERMAL INACTIVATION STUDIES OF A CORONAVIRUS, TRANSMISSIBLE GASTROENTERITIS VIRUS
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DOI：
10.1099/0022-1317-56-2-235
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发表时间：
1981-01-01
影响因子：
3.8
通讯作者：
LAUDE, H
中科院分区：
文献类型：
--
作者：
LAUDE, H
在31 - 55 ℃之间研究了传染性胃肠炎病毒（TGEV）的热不稳定性。C使用2种不同的菌株。除最高温度外，感染性丧失遵循一级动力学。热力学参数的值表明，在45 ℃以上和以下的机制涉及。C明显不同。失活率在碱性比在中性pH值，但反应的性质似乎没有变化。使用4个独立的诱变病毒原种，在38 ℃下通过存活选择来选择耐热突变体。C失败了耐热突变体在54 ℃下稳定地获得。C.后者在38 ℃下没有显示出任何增加的稳定性。C，证实了在高温和生理温度下发生不同的灭活过程的事实。
The thermolability of transmissible gastroenteritis virus (TGEV) was studied between 31-55.degree. C using 2 different strains. The loss of infectivity followed 1st order kinetics except at the highest temperature. The values of the thermodynamic parameters indicated that the mechanisms involved above and below 45.degree. C are clearly distinct. The rates of inactivation were greater at alkaline than at neutral pH, yet the nature of the reaction appeared unchanged. Using 4 independent stocks of mutagenized virus, selection of thermal-resistant mutants by survivor selection at 38.degree. C failed. Thermal-resistant mutants were consistently obtained at 54.degree. C. The latter did not show any increased stability at 38.degree. C, confirming the fact that a different inactivation process takes place at high and at physiological temperatures.