Some fermentation reactions are specified by plasmids, e. g. the ability to ferment lactose (lac plasmid) and other carbohydrates in strains of the enteric bacteria Salmonella, Proteus and Yersinia.
The presence of the lac plasmid can cause confusion in diagnosing medically important bacteria, since the ability or inability to ferment lactose is often used in classifying clinical isolates.
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