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 classes of temperature-sensitive mutants were detected among the 712 strains of S. typhimurium examined. The occurrence of low-temperature fermentation of inositol among wild-type strains of S. typhimurium from biotypes 10 through 13 and FIRN suggested a genealogical relationship between these two groups, and that FIRN strains (fim(-)inl(ts)rha(-)) might have descended from ancestral types like biotype 10 through 13 strains (fim(+)inl(ts)rha(+)).
D005075:Biological Evolution; D003470:Culture Media; D005285:Fermentation; D005827:Genetics, Microbial; D007294:Inositol / Q000378:metabolism*; D009154:Mutation; D010461:Peptones; D010641:Phenotype; D012210:Rhamnose / Q000378:metabolism; D012486:Salmonella typhimurium / Q000145:classification* / Q000254:growth & development / Q000378:metabolism; D013696:Temperature; D014994:Xylose / Q000378:metabolism
D003470:Culture Media; D010461:Peptones; D007294:Inositol; D014994:Xylose; D012210:Rhamnose