Determination of heat shock proteins in certain Bacillus species

Authors : Elçin YENİDÜNYA KONUK

Pages : 62-68

Doi:10.51753/flsrt.1110386

View : 14 | Download : 8

Publication Date : 2022-08-30

Article Type : Research Paper

Abstract :In this study, the effects of four different temperatures on the sporulation and development of 6 Bacillus species, 2 native and 4 reference were investigated. The SDS PAGE analysis emerged that two different proteins, 40 and 39 kilodalton insert ignore into journalissuearticles values(kDa);, were produced by Bacillus sphaericus ATCC 2362 after 24 and 48, respectively hours at 48°C, by local isolate 4 after 24 and 48 hours at 42°C and by local isolate 31 after 24 and 48 hours at 48°C. Additionally Bacillus firmus insert ignore into journalissuearticles values(ATCC 14573); produced a 40 kDa protein after 48 hours at 52°C and Bacillus thuringiensis var. israelensis produced a 42 kDa protein after 48 hours at 42°C. At temperatures of 48 and 52°C, after 12, 24 and 48 hours incubation, vegetative and heat resistant spore counts were determined to reduce by 104-106 fold according to bacterial counts. As a result, the data revealed that at 48 and 52°C spore vitality fell by a significant degree. Additionally, SDS PAGE analysis results showed that high temperature resistance was provided by different heat shock proteins a 40 kDa protein produced by B. firmus ATCC insert ignore into journalissuearticles values(14573);, 40-39 kDa proteins produced by B. sphaericus insert ignore into journalissuearticles values(ATCC 2362);, and local isolates 4 and 31 and 42 kDa protein produced by B. thuringiensis var. israelensis.
Keywords : Bacillus spp, electrophoretic, SDS PAGE, sporulation, heat shock protein