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.
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| Published in: | J Bacteriol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
American Society for Microbiology (ASM)
1976
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| Subjects: | |
| Online Access: | 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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