DETERMINATION OF HEAT SHOCK PROTEINS IN SOME BACILLUS SPECIES

Abstract

This study investigated the effects of four different temperatures on the sporulation and development of 6 Bacillus species, 2 native and 4 reference. The SDS PAGE analysis showed that two different proteins, 40 and 39 kilodaltons, were produced by B. sphaericus ATCC 2362 after 24 and 48 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 B. firmus ATCC 14573 produced a 40 kDa protein after 48 hours at 52 °C and B. 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. In conclusion, the data obtained in this study showed that at 48 and 52 °C spore vitality fell by a significant degree. Additionally the SDS PAGE analysis results revealed different heat shock proteins providing high temperature resistance with a 40 kDA protein produced by B. firmus ATCC 14573, 40-39 kDa proteins produced by B. sphaericus ATCC 2362, and local isolates 4 and 31 and 42kDA protein produced by B. thuringiensis var. israelensis.