Effect of ethanol perturbation on viscosity and permeability of an inner membrane in Bacillus subtilis spores

In this work, we investigated how a combination of ethanol and high temperature (70°C), affect the properties of the inner membrane of Bacillus subtilis spores. We observed membrane permeabilization for ethanol concentrations ≥50%, as indicated by the staining of the spores' DNA by the cell impermeable dye Propidium Iodide. The loss of membrane integrity was also confirmed by a decrease in the peak corresponding to dipicolinic acid using infrared spectroscopy. Finally, the spore refractivity (as measured by phase contrast microscopy) was decreased after the ethanol-heat treatment, suggesting a partial rehydration of the protoplast. Previously we have used fluorescent lifetime imaging microscopy (FLIM) combined with the fluorescent molecular rotor Bodipy-C12 to study the microscopic viscosity in the inner membrane of B. subtilis spores, and showed that at normal conditions it is characterized by a very high viscosity. Here we demonstrate that the ethanol/high temperature treatment led to a decrease of the viscosity of the inner membrane, from 1000cP to 860cP for wild type spores at 50% of ethanol. Altogether, our present work confirms the deleterious effect of ethanol on the structure of B. subtilis spores, as well as demonstrates the ability of FLIM — Bodipy-C12 to measure changes in the microviscosity of the spores upon perturbation. [Display omitted] •The modification of inner membrane of Bacillus spores by ethanol was investigated.•Staining with a molecular rotor was used to follow changes in microviscosity.•Wild type and coteE gerE show membrane permeabilization with ≥50% ethanol.•A significant decrease in spore's inner membrane viscosity was observed by FLIM.