FoF1-ATPase-Mediated Proton Homeostasis Is the Dominant Mechanism Underlying Post-Acidification of Streptococcus thermophilus
Jianjun Yang, Yihui Liu, Yangyang Yu, Qingyue Li, Ran Wang, Jing Zhan, Shaoyang Ge, Yongxiang Zhang, Kai Yao, Yue Sang, Yixuan Li, Xiaoxia Li

TL;DR
This study identifies how proton homeostasis via FoF1-ATPase helps Streptococcus thermophilus strains resist post-acidification in yogurt.
Contribution
The study reveals FoF1-ATPase-mediated proton homeostasis as the key mechanism behind strain-specific post-acidification in S. thermophilus.
Findings
FS strain accumulates more lactic acid and maintains intracellular pH better than FW under acid–cold stress.
FS shows higher FoF1-ATPase activity and ATP levels, indicating better proton homeostasis.
Transcriptomics show FS uses integrated regulatory pathways to sustain proton stability and reduce post-acidification.
Abstract
Excessive post-acidification remains a major quality concern in yogurt production, yet the strain-specific mechanisms in Streptococcus thermophilus starter cultures are unclear. This study compared the post-acidification capacity of FS (strong) and FW (weak) strains through integrated physiological and molecular analyses to elucidate the dominant role of FoF1-ATPase–mediated proton homeostasis during storage. Although both strains exhibited similar acidification and lactose consumption during fermentation, FS accumulated more lactic acid during storage (6.89 vs. 6.49 g/L) and showed a smaller decrease in intracellular pH (ΔpHi 0.08 vs. 0.26), indicating superior proton homeostasis under acid–cold stress. Physiological assays revealed that FS showed higher FoF1-ATPase activity (1.17 μmol Pi/min/mg protein) and ATP levels (0.39 μmol/mg protein) at the storage endpoint. FS also maintained…
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Click any figure to enlarge with its caption.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsProbiotics and Fermented Foods · Oral microbiology and periodontitis research · Bacterial Genetics and Biotechnology
