<description>&lt;p dir="ltr"&gt;Today on TWiM, a charcuterie invasion, and how that acid in your stomach may protect from the invading hordes of microbes.&lt;/p&gt; &lt;p&gt;Hosts: &lt;a href= "http://academicdepartments.musc.edu/immunology/Faculty/schmidt.html" target="_blank" rel="noopener"&gt;Michael Schmidt&lt;/a&gt;, &lt;a href= "https://biology.wustl.edu/people/petra-levin" target="_blank" rel= "noopener"&gt;Petra Levin&lt;/a&gt; and &lt;a href= "https://twitter.com/umichmichele?lang=en" target="_blank" rel= "noopener"&gt;Michele Swanson&lt;/a&gt;.&lt;/p&gt; &lt;p&gt;Become a &lt;a href="http://www.microbe.tv/contribute" target= "_blank" rel="noopener"&gt;patron&lt;/a&gt; of TWiM.&lt;/p&gt; &lt;h2&gt;&lt;strong&gt;Links for this episode&lt;/strong&gt;&lt;/h2&gt; &lt;ul&gt; &lt;li&gt;&lt;a href= "https://urldefense.com/v3/__https://www.cdc.gov/salmonella/charcuterie-meats-01-24/index.html*:*:text=Charcuterie*20meat*20products*20were*20recalled,Lidl*2C*20Publix*2C*20Salumi*20Artigianali.__;I34lJSUlJSUlJSU!!Ab1_Rw!EMC8pvJxo0OKUYW4FYXFYKl9L4tEXLN1x8karB79Y6fspEJaIXJuF8i_SaWfV-otPzfJukEKlH_byPmQgB5p$" target="_blank" rel="noopener"&gt;2024 Salmonella outbreak linked to charcuterie meats &lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href="https://journals.asm.org/doi/10.1128/jb.00354-23" target="_blank" rel="noopener"&gt;Multitier regulation of the E. coli extreme acid stress response by CsrA&lt;/a&gt;&lt;/li&gt; &lt;li&gt;Commentary: Peeling the onion: &lt;a href= "https://journals.asm.org/doi/10.1128/jb.00069-24" target="_blank" rel="noopener"&gt;additional layers of regulation in the acid stress response&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href="https://asm.org/twimpoll" target="_blank" rel= "noopener"&gt;Take the TWiM Listener surve&lt;/a&gt;&lt;a href= "https://asm.org/twimpoll" target="_blank" rel= "noopener"&gt;y!&lt;/a&gt;&lt;/li&gt; &lt;/ul&gt; &lt;p&gt;&lt;strong id= "docs-internal-guid-681db015-7fff-2708-2fe6-dba8e13f9a38" style= "caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); font-style: normal; font-variant-caps: normal; letter-spacing: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration: none; font-weight: normal;"&gt; &lt;span style= "font-size: 12pt; font-family: Arial, sans-serif; color: rgb(0, 0, 0); background-color: transparent; font-weight: 400; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-variant-alternates: normal; font-variant-numeric: normal; font-variant-east-asian: normal; font-variant-position: normal; font-variant-emoji: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"&gt; Send your microbiology questions and comments (email or recorded audio) to &lt;a href= "mailto:twim@microbe.tv"&gt;twim@microbe.tv&lt;/a&gt;&lt;br /&gt;&lt;/span&gt;&lt;/strong&gt;&lt;/p&gt;</description>

This Week in Microbiology

Vincent Racaniello

309: Stomach Acid Can Be Your Friend

APR 26, 202445 MIN
This Week in Microbiology

309: Stomach Acid Can Be Your Friend

APR 26, 202445 MIN

Description

Today on TWiM, a charcuterie invasion, and how that acid in your stomach may protect from the invading hordes of microbes.

Hosts: Michael Schmidt, Petra Levin and Michele Swanson.

Become a patron of TWiM.

Links for this episode

Send your microbiology questions and comments (email or recorded audio) to [email protected]