Effects of heat‐, CaCl2‐ and ethanol‐treatments on activation ofBacillus spores*

摘要

The effects of heat, CaCl2, and ethanol on activation ofBacillusspores were determined by monitoring the absorbance decrease during germination in inosine.Bacillus cereusT,B. subtilisA andB, megateriumQM B1551 spores were activated by heat‐ and CaCI2‐treatments. Ethanol activatedB. megateriumandB. subtilisspores yet did not activateB. cereusspores. CaCl2‐ and ethanol‐activations were less effective than heat‐activation as judged by optimal germination rates and germination extents. The presence of CaCl2during heat‐treatment inhibited heat‐activation of all threeBacillusspores without affecting viability or dipicolinic acid content of the spores. The electrophoretic patterns of coat plus outer membrane proteins extracted fromBacillusspores treated with CaCl2and heat in the presence of CaCl2were similar to each other and were distinctively different from the patterns of proteins from unactivated spores or the spores treated with heat a