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. 2012 Apr;9(4):331–337. doi: 10.1089/fpd.2011.0984

FIG. 1.

FIG. 1.

Number of genes/loci belonging to different functional categories (y-axis) up-regulated (positive numbers on x-axis) and down-regulated (negative numbers on x-axis) in Salmonella enterica Enteritidis NalR (black bars) and Salmonella enterica Kentucky 3795 (gray bars) in response to a 10-min exposure to tryptic soy broth (TSB) adjusted to pH 4.5 with HCl (A); pH 5.5 with HCl (B); and pH 5.5 with acetic acid (C).