[Fermentation of inositol by bacteria of the genus Salmonella].
The capacity for the fermentation of inositol varies in different Salmonella strains. At the same time this capacity forms the basis for the determination of biovars (e. g., in S. typhimurium) and sometimes serves as the only sign for distinguishing different Salmonella sero- and biovars (e. g., S. mission and S. isangi, etc.). The study of the capacity of wild Salmonella strains for the fermentation of inositol has revealed that the fermentation of inositol is controlled by chromosomal and, seemingly, plasmid genes. In the latter case the possibility of using this sign for the biochemical and epidemiological typing of Salmonella strains is questionable.
Borodulina
O V
OV
Domaradskiĭ
I V
IV
Barsanova
T G
TG
Osadchaia
A V
AV
Rudchenko
O N
ON
D005285:Fermentation; D007294:Inositol / Q000378:metabolism*; D008970:Molecular Weight; D010641:Phenotype; D010957:Plasmids; D012475:Salmonella / Q000145:classification / Q000201:enzymology* / Q000235:genetics; D014871:Water Microbiology
D007294:Inositol
Fermentatsiia inozita bakteriiami roda Salmonella.