The former condition mimics the industrial settings while the latter conditions mimic the routine laboratory environment wherein spores are developed. 14N spores prepared on solid Schaeffer’s-glucose (SG) agar plates and 15N metabolically labeled spores prepared in shake flasks containing 3-( N-morpholino) propane sulfonic acid (MOPS) buffered defined liquid medium differ in their coat protein composition as revealed by LC-FT-MS/MS analyses. The current study for the first time assesses, at the proteomic level, the effect of two commonly used sporulation conditions on spore protein presence. 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. Earlier research has shown that spores prepared on solid agar plates have a higher heat resistance than those prepared under a liquid medium condition. Spores are of high interest to the food and health sectors because of their extreme resistance to harsh conditions, especially against heat. 3Department of Cell Biology and Histology, Electron Microscopy Centre Amsterdam, Academic Medical Center, Amsterdam, Netherlands.
2Department of Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, Netherlands.1Department of Mass Spectrometry of Bio-macromolecules, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, Netherlands.Abhyankar 1,2*, Kiki Kamphorst 1, Bhagyashree N.
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