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dc.contributor.advisorRicke, Steven
dc.creatorChuri, Asawari Shreeniwas
dc.date.accessioned2005-02-17T21:02:57Z
dc.date.available2005-02-17T21:02:57Z
dc.date.created2004-12
dc.date.issued2005-02-17
dc.identifier.urihttps://hdl.handle.net/1969.1/1490
dc.description.abstractThe effect of heat shock was observed on the expression of hilA in Salmonella Typhimurium by creating a fluorescence-based reporter strain of Salmonella and by realtime reverse transcriptase polymerase chain reaction (RT-PCR). The hilA gene in Salmonella is known to play an important role in its pathogenesis. hilA is known to be activated when the bacteria encounter stress-inducing conditions. A number of factors have been identified that affect hilA expression, such as, pH, osmolarity, oxygen tension. When Salmonella enter their warm-blooded hosts, they encounter an increase in temperature. Therefore, heat is another stressor that is encountered by Salmonella during infection of their hosts. A fluorescence-based strain of Salmonella was created to study the effect of heat shock. The gene for green fluorescent protein (gfp) was placed under the control of the promoter of hilA on a plasmid. This plasmid was used to transform Salmonella cells to create a fluorescent strain. In this strain, when the hilA promoter is activated, gfp is transcribed, which encodes the green fluorescent protein. This protein can be measured by a fluorescence assay. The results of this study indicated that at 45ºC, hilA is activated. RT-PCR was used to look at hilA expression at different temperature. The results of this study indicated that, compared to 37ºC, higher temperatures like 45ºC and 55ºC significantly activate hilA.en
dc.format.extent3425411 bytesen
dc.format.mediumelectronicen
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherTexas A&M University
dc.subjectSalmonellaen
dc.subjecthilAen
dc.subjectheat shocken
dc.subjectgfpen
dc.subjectRT-PCRen
dc.titleEffect of heat shock on hilA expression in Salmonella Typhimuriumen
dc.typeBooken
dc.typeThesisen
thesis.degree.departmentPoultry Scienceen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorTexas A&M Universityen
thesis.degree.nameMaster of Scienceen
thesis.degree.levelMastersen
dc.contributor.committeeMemberByrd, Allen
dc.contributor.committeeMemberKeeton, Jimmy
dc.type.genreElectronic Thesisen
dc.type.materialtexten
dc.format.digitalOriginborn digitalen


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