Surface hydrophilic amino acids of sucrose-6-phosphate hydrolase SacA play a key role in high acid production rates in Lacticaseibacillus casei

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成果类型：

期刊论文

作者：

Li, Xiaoxia;Shi, Shaoqi;Hao, Yangling;Zhai, Zhengyuan;Zhao, Zhi;...

通讯作者：

Wang, R

作者机构：

[Zhao, Zhi; Wang, Ran; Li, Xiaoxia; Shi, Shaoqi; Wang, R; Zhao, Liang; Hao, Yangling; Yang, Jianjun] China Agr Univ, Dept Nutr & Hlth, Key Lab Funct Dairy, Coconstructed Minist Educ & Beijing Govt, Beijing 100190, Peoples R China.

[Wang, Ran; Li, Xiaoxia; Zhao, Liang] China Agr Univ, Res Ctr Probiot, Beijing 100190, Peoples R China.

[Feng, Xin; Zhai, Zhengyuan] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China.

[Luo, Jie] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Peoples R China.

[Sang, Yue; Ge, Shaoyang; Zhang, Yongxiang] Hebei Engn Res Ctr Anim Prod, Sanhe 065200, Hebei, Peoples R China.

通讯机构：

[Wang, R ] C

China Agr Univ, Dept Nutr & Hlth, Key Lab Funct Dairy, Coconstructed Minist Educ & Beijing Govt, Beijing 100190, Peoples R China.

语种：

英文

关键词：

Lacticaseibacillus casei;Sucrose-6-phosphate hydrolase SacA;Hydrophilic amino acid;Acid production rate

期刊：

LWT

ISSN：

0023-6438

年：

2025

卷：

218

页码：

117465

DOI：

10.1016/j.lwt.2025.117465

基金类别：

National Natural Science Foundation of China [32401993]

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Lacticaseibacillus casei is the most widely used starter in fermented dairy beverages. The ability to metabolize sucrose, which is directly influenced by the amino acid profile and structure of sucrose hydrolase, governs the fermentation properties. However, research on how the amino acid composition of sucrose-6-phosphate hydrolase SacA affects enzyme activity and acid production rate of L. casei is lacking. This study assessed the enzyme activity and investigated the role of hydrophilic amino acids on the structural surface of SacA through comparative genomic analysis, homologous overexpress...

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Surface hydrophilic amino acids of sucrose-6-phosphate hydrolase SacA play a key role in high acid production rates in Lacticaseibacillus casei

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