Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from H arbin dry sausages and molecular docking between protease and meat protein

BACKGROUND Microbial protease can interact with meat protein in fermented meat products at a certain pH and temperature. To investigate the effects of various pH values and temperatures on the structural characteristics of Lactobacillus fermentum R6 protease, which was isolated from Harbin dry sausages, spectroscopy techniques and molecular dynamics were utilized to evaluate structural changes. RESULTS The protease exhibited a stable spatial...