Table 1.
Salmonella enterica strains selected for this study and the morphotype produced under different incubation temperatures tested in this study (6 °C and 22 °C).
| Morphotype | ||
|---|---|---|
| Serotype/subspecies | 6 °C | 22 °C |
| S. Typhimurium Lhica T1 | SACW | RADR |
| S. Typhimurium Lhica T4 | SACW | RADR |
| S. Typhimurium Lhica T5 | SACW | RADR |
| S. Typhimurium Lhica T6 | SACW | RADR |
| S. Enteritidis Lhica ET1 | SACW | RADR |
| S. Bardo Lhica B2 | SACW | RADR |
| S. Newport Lhica N5 | SACW | RADR |
| S. Infantis Lhica I4 | SACW | RADR |
| S. Infantis Lhica I5 | SACW | RADR |
| S. enterica subsp. arizonae serovar 48:z4,z23,z32:-Lhica AZ2 | SACW | SAW |
| S. enterica subsp. arizonae serovar 48:z4,z23:-Lhica AZ6 | SACW | SAW |
| S. enterica subsp. salamae serovar 4,12:b:-Lhica SA3 | SACW | RADR |
| S. enterica subsp. salamae serovar 6,8:g,m,t:-Lhica SA2 | SACW | RADR |
RDAR, red, dry, and rough; SAW, smooth and white; SACW, soft and completely white.