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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Autors principals: Johnson, E. M., Wohlhieter, J. A., Placek, Bruce P., Sleet, R. B., Baron, L. S.
Format: Artigo
Idioma:Inglês
Publicat: 1976
Matèries:
Genetics and Molecular Biology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC233379/
https://ncbi.nlm.nih.gov/pubmed/1107317
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