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.

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Johnson, E. M., Wohlhieter, J. A., Placek, Bruce P., Sleet, R. B., Baron, L. S.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1976
Konular:
Genetics and Molecular Biology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC233379/
https://ncbi.nlm.nih.gov/pubmed/1107317
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller