Specific Effects of Heating of Transformable Streptococci on Their Ability to Discriminate Between Homospecific, Heterospecific, and Hybrid Deoxyribonucleic Acid
Heating competent bacteria of the Challis strain of Streptococcus at a temperature of 48 C causes them to lose their transformability and mainfest a slight retardation of growth rate without loss of viability. The heat-induced loss of transformability is due to diminution in the ability of the bacte...
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| Gepubliceerd in: | J Bacteriol |
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| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
American Society for Microbiology (ASM)
1972
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC285185/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4621682/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.109.2.616-625.1972 |
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