publication . Article . Other literature type . 2016

The Influence of Sporulation Conditions on the Spore Coat Protein Composition of Bacillus subtilis Spores.

Wishwas R. Abhyankar; Wishwas R. Abhyankar; Kiki Kamphorst; Bhagyashree N. Swarge; Bhagyashree N. Swarge; Henk van Veen; Nicole N. van der Wel; Stanley Brul; Chris G. de Koster; Leo J. de Koning;
Open Access English
  • Published: 13 Oct 2016
Abstract
Spores are of high interest to the food and health sectors because of their extreme resistance to harsh conditions, especially against heat. Earlier research has shown that spores prepared on solid agar plates have a higher heat resistance than those prepared under a liquid medium condition. It has also been shown that the more mature a spore is, the higher is its heat resistance most likely mediated, at least in part, by the progressive cross-linking of coat proteins. The current study for the first time assesses, at the proteomic level, the effect of two commonly used sporulation conditions on spore protein presence. N-14 spores prepared on solid Schaeffer's-g...
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doi: 10.3389/fmicb.2016.01636 , 10.3389/fmicb.2016.01636/full
handle: 11245.1/defe7b02-e346-4dda-8035-7f486782ed79
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Subjects
Medical Subject Headings: fungi
free text keywords: Microbiology, Original Research, Bacillus, sporulation conditions, spores, proteomics, quantitative proteomics, Microbiology (medical), Spores, Bacterial, Sporulation medium, QR1-502, Food science, MOPS, chemistry.chemical_compound, chemistry, Chemically defined medium, Bacillus subtilis, biology.organism_classification, biology, Composition (visual arts), Dipicolinic acid, Coat, Agar plate, Spore
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