Acquisition of the lac operon by Salmonella enterica

BACKGROUND: Classical bacteriological characteristics of Salmonella enterica indicate that the members of this species are unable to utilize lactose as a carbon source. However, lactose-fermenting (Lac+) strains of several Salmonella serovars have been isolated from different foodborne outbreaks as...

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Detalles Bibliográficos
Autores principales: Leonard, Susan R., Lacher, David W., Lampel, Keith A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4549013/
https://www.ncbi.nlm.nih.gov/pubmed/26303940
http://dx.doi.org/10.1186/s12866-015-0511-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4549013/
https://www.ncbi.nlm.nih.gov/pubmed/26303940
http://dx.doi.org/10.1186/s12866-015-0511-8

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