Effect of pH on the pathogenic functions of Salmonella typhimurium.
D000818:Animals; D002021:Buffers; D002642:Chick Embryo; D002645:Chickens; D003470:Culture Media; D004731:Endotoxins; D005321:Extraembryonic Membranes; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007928:Lethal Dose 50; D008070:Lipopolysaccharides / Q000032:analysis / Q000302:isolation & purification; D010636:Phenols; D012481:Salmonella Infections, Animal / Q000401:mortality; D012486:Salmonella typhimurium / Q000032:analysis / Q000166:cytology / Q000254:growth & development / Q000472:pathogenicity*; D012997:Solvents; D013696:Temperature; D014774:Virulence; D014867:Water
D002021:Buffers; D003470:Culture Media; D004731:Endotoxins; D008070:Lipopolysaccharides; D010636:Phenols; D012997:Solvents; D014867:Water