Hanina Mohd NoorHairul Shahril MuhamadSalina Mat RadziMaryam Mohamed Rehan2024-05-282024-05-2820159789384422110010.15242/IICBE.C0315037https://iicbe.org/upload/2225C0315037.pdfhttps://oarep.usim.edu.my/handle/123456789/5822International Conference on Chemical, Environmental and Biological Sciences (CEBS-2015) March 18-19, 2015 Dubai (UAE)Stressful environment especially in the presence of antimicrobial agents could increase the levels of protein produced by bacteria. Therefore, this study aims to explore the potential of natural antimicrobial compound, Allium sativum at low concentration in producing protein by Bacillus subtilis ATCC11774. The bacterial cells were exposed to 0.01 MIC of A. sativum in fermentation process at 30 °C and 37 °C for 12 h, 24 h, 48 h and 72 h. Analysis by Sodium Dodecyl Sulfate-polyacrylamide Gel Electrophoresis (SDS-PAGE) showed that new intracellular proteins with approximate size of ~13 kDa and ~38 kDa, each was produced by B. subtilis after being treated with A. Sativum at 37 °C for 24 h and at 30 °C for 72 h respectively. Besides, new extracellular proteins approximately ~20 kDa and ~36 kDa in size, each was synthesized by B. subtilis prior to treatment with A. sativum at 37 °C for 48 h and 72 h subsequently. However, the proteins were expressed differently in which some were highly expressed, while some were repressed based on the intensity of protein bands appeared. Thus, protein production by B. subtilis ATCC11774 could be enhanced in the presence of 0.01MIC of A. sativum.en-USProtein, Allium sativum, Bacillus subtilis ATCC11774Article610