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A genome-wide screen identifies Salmonella Enteritidis lipopolysaccharide biosynthesis and the HtrA heat shock protein as crucial factors involved in egg white persistence at chicken body temperature.
Raspoet, R; Shearer, N; Appia-Ayme, C; Haesebrouck, F; Ducatelle, R; Thompson, A; Van Immerseel, F.
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  • Raspoet R; Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.
Poult Sci ; 93(5): 1263-9, 2014 May.
Article in En | MEDLINE | ID: mdl-24795321
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Poultry Diseases / Salmonella enteritidis / Salmonella Infections, Animal / Bacterial Proteins / Serine Endopeptidases / Chickens / Lipopolysaccharides / Periplasmic Proteins / Egg White / Heat-Shock Proteins Type of study: Prognostic_studies Limits: Animals Language: En Journal: Poult Sci Year: 2014 Document type: Article Affiliation country: Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Poultry Diseases / Salmonella enteritidis / Salmonella Infections, Animal / Bacterial Proteins / Serine Endopeptidases / Chickens / Lipopolysaccharides / Periplasmic Proteins / Egg White / Heat-Shock Proteins Type of study: Prognostic_studies Limits: Animals Language: En Journal: Poult Sci Year: 2014 Document type: Article Affiliation country: Country of publication: