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Updated: Feb 28, 2026

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F_oF₁-ATPase-Mediated Proton Homeostasis 是Streptococcus thermophilus后酸性化背后的主导机制

Jianjun Yang¹, Yihui Liu¹, Yangyang Yu¹

¹Research Center for Probiotics, Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing 100190, China.

Foods (Basel, Switzerland)

|February 27, 2026

概括

更强大的Streptococcus thermophilus菌株在酸奶储存期间更好地管理质子平衡. 这涉及到增强的F0F1-ATPase活性和特定的基因调节,减少过度后酸化和提高质量.

科学领域:

食品微生物学食品微生物学
分子生物学分子生物学
生物化学生物化学

背景情况:

过度的后酸化是酸奶生产中的一个关键质量问题.
在Streptococcus thermophilus中驱动菌株特定后酸化的机制尚未完全理解.

研究的目的:

为了比较强 (FS) 和弱 (FW) S. thermophilus菌株的酸化后能力.
阐明F0F1-ATPase在酸奶储存期间的质子稳态中的作用.

主要方法:

综合生理和分子分析 (包括转录组学).
测试乳酸积累,细胞内pH值,F0F1-ATPase活性和ATP水平.
膜脂肪酸组成的分析 (UFA/SFA比率).

主要成果:

与FW菌株相比,FS菌株显示出优越的质子稳态和在储存期间更高的乳酸积累.
FS菌株表现出更高的F0F1-ATPase活性和ATP水平,较低的UFA/SFA比率表明膜刚度增加.
转录组学揭示FS菌株加强了F0F1-ATPase流量通路,并表现出节能转录特征,包括CcpA上调.

结论:

通过F0F1-ATPase介导的质子稳态对于控制酸奶中后酸化至关重要.
在S. thermophilus菌株中,特定的调节通路和膜特性影响它们在压力下管理质子平衡的能力.
这些发现为选择初始培养提供了分子标,以提高酸奶质量.

关键词:

这是一种FoF1-ATPase酶.这种菌株是Streptococcus thermophilus.酸冷压力酸冷压力在酸性化后的过程中.质子恒温是质子恒温.转录组分析转录组分析

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