Plasmid-Determined Ability of a Salmonella tennessee Strain to Ferment Lactose and Sucrose

The ability of a Salmonella tennessee strain to ferment both lactose and sucrose was attributed to a conjugally transmissible plasmid, deoxyribonucleic acid molecular weight 164 × 10(6), bearing the genetic determinants of both fermentation characters.

Dades bibliogràfiques

Publicat a:	J Bacteriol
Autors principals:	Johnson, E. M., Wohlhieter, J. A., Placek, Bruce P., Sleet, R. B., Baron, L. S.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1976
Matèries:	Genetics and Molecular Biology
Accés en línia:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC233379/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1107317/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.125.1.385-386.1976
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