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Temperature-Dependent Utilization of meso-Inositol: a Useful Biotyping Marker in the Genealogy of Salmonella typhimurium
Salmonella typhimurium strains from natural sources either ferment or do not ferment meso-inositol in peptone water in 24 hr at 37 C. Ninety-five percent of the strains that are designated inositol-nonfermenting on the basis of their phenotype at 37 C ferment inositol when incubated at 25 C. Two cla...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1972
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC251486/ https://ncbi.nlm.nih.gov/pubmed/4563975 |
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