| Plasmid-Determined Ability of a Salmonella tennessee Strain to Ferment Lactose and Sucrose | |||||||||||
Abstract | |||||||||||
| 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 × 106, bearing the genetic determinants of both fermentation characters. | |||||||||||
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