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. Author manuscript; available in PMC: 2012 Dec 16.
Published in final edited form as: ACS Chem Biol. 2011 Oct 6;6(12):1348–1356. doi: 10.1021/cb200298g

Figure 4.

Figure 4

P. vulgaris (green bean) maceration by P. syringae. Green beans were inoculated with 10 μl of an overnight culture (~1×105 CFU/ml) of wild-type P. syringae or P. syringae (ΔahlI) and the indicated concentration of AHL, and incubated for 72 h (see Methods). (A) Image of green beans inoculated with (left to right): (1) wild-type P. syringae, (2) P. syringae (ΔahlI), (3) buffer alone. (B) Maceration of green bean with wild-type P. syringae (grey bar) or with P. syringae (ΔahlI) and varying concentrations of OHHL (5) (white bars). Results are expressed as the average macerated mass +/− the standard error of the mean (n=9).