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Summary: Flagella from Bacillus firmus RAB, an alkalophilic bacterium, were purified to homogeneity. The flagella were shown to consist of a single protein subunit (flagellin) with an apparent molecular weight of 40000. The amino acid composition of B. firmus RAB flagellin was similar to that of other bacilli except that the former had far fewer basic amino acids. The paucity of basic amino acics may render the flagella more stable at external pH values as high as 11.0.

Purification and Characterization of Flagella from the Alkalophile Bacillus firmus RAB