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 x 10(6), bearing the genetic determinants of both fermentation characters.
D003227:Conjugation, Genetic; D004269:DNA, Bacterial / Q000032:analysis; D004270:DNA, Circular / Q000032:analysis; D004926:Escherichia coli / Q000032:analysis / Q000378:metabolism; D005111:Extrachromosomal Inheritance; D005285:Fermentation; D007785:Lactose / Q000378:metabolism*; D008970:Molecular Weight; D010957:Plasmids; D012475:Salmonella / Q000032:analysis / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism*
D004269:DNA, Bacterial; D004270:DNA, Circular; D013395:Sucrose; D007785:Lactose