<p><b>(A)</b><i>Salmonella</i> cultures of I<sub>A488</sub>/I<sub>A647-</sub>incorporated WT, <i>ompR</i> null mutant, and <i>ompR</i> null complemented with pWSK29-<i>ompR</i> (encoding <i>ompR</i>) were incubated at either acidic pH<sub>e</sub> (5.6) or neutral pH<sub>e</sub> (7.2) at indicated time points. Representative epifluorescence of the D/A ratio images are shown for WT <i>Salmonella</i>, the <i>ΔompR</i> mutant, and the <i>ΔompR</i> mutant with <i>ompR</i> provided in <i>trans</i>. Scale bar, 3 μm. <b>(B)</b> A plot of the intracellular pH of <i>Salmonella</i> WT at pH<sub>e</sub> 5.6 and pH<sub>e</sub> 7.2, an <i>ompR</i> null mutant at pH<sub>e</sub> 5.6 and pH<sub>e</sub> 7.2, and the <i>ompR</i> null mutant complemented with ...
Aims: The aim of the study was to investigate how stresses like low pH, which may be encountered in...
Instead of combating the acidification of the host cell vacuole, Salmonella acidifies its own cytopl...
One intrinsic property of foods, pH, can affect Salmonella survival in high-moisture foods, but its ...
<p>RAW264.7 macrophages infected with WT <i>Salmonella</i> and the <i>ΔompR</i> null mutant containi...
<p><b>(A)</b><i>Salmonella</i> cultures of I<sub>A488</sub>/I<sub>A647-</sub>incorporated WT, <i>env...
<p>Wild-type (WT) <i>Salmonella</i> was electroporated with 6 μM I-switch and recovered in SOC for 1...
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their ...
<p>(<i>A</i>) Log<sub>2</sub> enrichment ratio (ChIP/input) is plotted on the <i>y</i>-axis and the ...
Macrophages destroy bacteria by engulfing them in intracellular compartments, which they then acidif...
Bacteria survive and respond to diverse environmental conditions and during infection inside the hos...
This thesis concentrates on elucidating the mechanisms involved in the adaptation of exponentially g...
Salmonella typhimurium, as well as other enteric bacteria, experiences significant fluctuations in H...
Bacteria survive and respond to diverse environmental conditions and during infection inside the hos...
<p>Members of the OmpR regulon in has evolved since the divergence of these closely-related species....
During the course of infection, Salmonella has to face several potentially lethal environmental cond...
Aims: The aim of the study was to investigate how stresses like low pH, which may be encountered in...
Instead of combating the acidification of the host cell vacuole, Salmonella acidifies its own cytopl...
One intrinsic property of foods, pH, can affect Salmonella survival in high-moisture foods, but its ...
<p>RAW264.7 macrophages infected with WT <i>Salmonella</i> and the <i>ΔompR</i> null mutant containi...
<p><b>(A)</b><i>Salmonella</i> cultures of I<sub>A488</sub>/I<sub>A647-</sub>incorporated WT, <i>env...
<p>Wild-type (WT) <i>Salmonella</i> was electroporated with 6 μM I-switch and recovered in SOC for 1...
Microbial cells respond to sub-lethal stresses with several physiological changes to increase their ...
<p>(<i>A</i>) Log<sub>2</sub> enrichment ratio (ChIP/input) is plotted on the <i>y</i>-axis and the ...
Macrophages destroy bacteria by engulfing them in intracellular compartments, which they then acidif...
Bacteria survive and respond to diverse environmental conditions and during infection inside the hos...
This thesis concentrates on elucidating the mechanisms involved in the adaptation of exponentially g...
Salmonella typhimurium, as well as other enteric bacteria, experiences significant fluctuations in H...
Bacteria survive and respond to diverse environmental conditions and during infection inside the hos...
<p>Members of the OmpR regulon in has evolved since the divergence of these closely-related species....
During the course of infection, Salmonella has to face several potentially lethal environmental cond...
Aims: The aim of the study was to investigate how stresses like low pH, which may be encountered in...
Instead of combating the acidification of the host cell vacuole, Salmonella acidifies its own cytopl...
One intrinsic property of foods, pH, can affect Salmonella survival in high-moisture foods, but its ...