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Effects of temperature and heat activation on germination of individual spores of Bacillus subtilis
Leuschner, R.G.K.; Lillford, P.J. (1999). Effects of temperature and heat activation on germination of individual spores of Bacillus subtilis. Letters in Applied Microbiology 29(4): 228-232. https://dx.doi.org/10.1046/j.1365-2672.1999.00604.x
In: Letters in Applied Microbiology. Blackwell: Oxford. ISSN 0266-8254; e-ISSN 1472-765X
Peer reviewed article  
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Trefwoord
    Bacillus subtilis Cohen, 1872 [WoRMS]
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  • Leuschner, R.G.K.
  • Lillford, P.J.
Abstract
    Phase intensity changes of individual germinating spores of Bacillus subtilis were determined by phase‐contrast light microscopy and image analysis. Two germination phases were investigated. The length of the time period before a change in phase brightness was evident and the duration of the phase intensity change until a constant greylevel was maintained. The incubation temperature (37 and 20 °C) and heat activation (10 min at 65 °C) had a distinct effect on both phases. At 37 °C, spores of B. subtilis 604 started to show a decrease in brightness in l‐alanine buffer after 3–39 min and needed 10–39 min to complete the phase change. At 20 °C, lag times of 10–100 min were observed and the spores needed 30–100 min to reach a constant greylevel. Heat activation and subsequently exposure to l‐alanine buffer at 20 °C reduced the lag phase to 6–90 min and the phase change was finished after 30–60 min. Our results indicate enzymatic involvement before and during the phase intensity change of germinating spores.
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