Oxidation-reduction potential regulates RpoS levels in Salmonella Typhimurium

Journal of Applied Microbiology

Volumn 96, Issue 2, 2004, Pages 271-278

  Komitopoulou, E ^a,b   Bainton, N J ^a   Adams, M R ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Entry into stationary phase; Gene expression; Heat resistance; Oxidation reduction potential; RpoS induction; Salmonella Typhimurium

Indexed keywords

FOOD SAFETY; GENE EXPRESSION; HEAT RESISTANCE; OXIDATION; REDOX REACTIONS;

ENTRY INTO STATIONARY PHASE; GENES EXPRESSION; OXIDATION REDUCTION; OXIDATION-REDUCTION POTENTIALS; REDOX POTENTIALS; REDOXPOTENTIAL; RPO-INDUCTION; S. TYPHIMURIUM; SALMONELLA TYPHIMURIUM; STATIONARY PHASE;

SALMONELLA;

BACTERIUM;

ARTICLE; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIUM CULTURE; CELL GROWTH; EVALUATION; GENE ACTIVITY; HEAT; NONHUMAN; OXIDATION REDUCTION REACTION; REPORTER GENE; SALMONELLA TYPHIMURIUM; STATISTICAL SIGNIFICANCE;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 1242306680     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.02152.x     Document Type: Article

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