Cuixia Zhou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Cuixia Zhou has a total of 29 co-authors. Here are the top co-authors by number of shared publications:
- Hongbing Fan
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
3 shared publications - Chuanhe Zhu
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
2 shared publications Huiyao Zhang
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
2 shared publicationsNa Zhang
School of Biology and Brewing Engineering, Taishan University, Taian 271018, PR China
2 shared publicationsWeishuai Qin
School of Biology and Brewing Engineering, Taishan University, Taian 271018, PR China
2 shared publicationsXiaoshen Feng
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
2 shared publications
Latest Publications
- 14 October 2026
- Published by Springer Nature in Bioprocess and Biosystems Engineering
- p. 1-11
Construction of an industrial host for the efficient active expression of protein glutaminase (PG) in Bacillus licheniformis
Protein glutaminase (PG), a specific deaminase derived from C. proteolyticum, has been shown to hold significant potential for improving plant protein functionality. However, its industrial application is hindered by low expression level, inefficient activation from its proenzyme form (pro-PG), and high production costs in native or common heterologous hosts. To develop an effective industrial host for active expression of PG based on food-grade strain, the Bacillus licheniformis BL-LKT strain originated from enterprises was systematically modified and engineered. First, the extracellular polysaccharide (EPS) gene cluster was knocked out to alleviate cell aggregation, thereby enhancing cell growth and fermentation performance. Subsequently, a series of single and double knockout mutants of key extracellular protease genes (aprE, bpr, epr, vpr, wpr) were constructed to reduce the risk of PG hydrolysis by these proteases, while retaining sufficient proteolytic activity for pro-PG activation. The PG was then expressed in these engineered hosts using the shuttle vector pLY-3-PG. Among the constructed strains, the mutant EPE, which lacks eps, aprE, and epr, exhibited the highest PG activity of 0.537 U/mL, representing a 5.33-fold increase compared with the original strain. Fed-batch fermentation in a 5-L bioreactor ultimately yielded a PG activity of 2.35 U/mL, a 337.6% increase largely attributable to the activation by endogenous proteases. These findings provide a strong foundation for utilizing engineered B. licheniformis as an efficient and industrially viable chassis for the cost-effective production of active PG.
- 14 October 2026
- Published by Springer Nature in Bioprocess and Biosystems Engineering
- p. 1-11
Construction of an industrial host for the efficient active expression of protein glutaminase (PG) in Bacillus licheniformis
Protein glutaminase (PG), a specific deaminase derived from C. proteolyticum, has been shown to hold significant potential for improving plant protein functionality. However, its industrial application is hindered by low expression level, inefficient activation from its proenzyme form (pro-PG), and high production costs in native or common heterologous hosts. To develop an effective industrial host for active expression of PG based on food-grade strain, the Bacillus licheniformis BL-LKT strain originated from enterprises was systematically modified and engineered. First, the extracellular polysaccharide (EPS) gene cluster was knocked out to alleviate cell aggregation, thereby enhancing cell growth and fermentation performance. Subsequently, a series of single and double knockout mutants of key extracellular protease genes (aprE, bpr, epr, vpr, wpr) were constructed to reduce the risk of PG hydrolysis by these proteases, while retaining sufficient proteolytic activity for pro-PG activation. The PG was then expressed in these engineered hosts using the shuttle vector pLY-3-PG. Among the constructed strains, the mutant EPE, which lacks eps, aprE, and epr, exhibited the highest PG activity of 0.537 U/mL, representing a 5.33-fold increase compared with the original strain. Fed-batch fermentation in a 5-L bioreactor ultimately yielded a PG activity of 2.35 U/mL, a 337.6% increase largely attributable to the activation by endogenous proteases. These findings provide a strong foundation for utilizing engineered B. licheniformis as an efficient and industrially viable chassis for the cost-effective production of active PG.
- 10 July 2026
- Published by Elsevier in Food Chemistry
- Vol. 525 (Pt 1) , 150332
Concentration-dependent gelation, water-holding, and emulsifying performance of soybean peptide–hawthorn pectin Maillard hydrogels
- 10 July 2026
- Published by Elsevier in Food Chemistry
- Vol. 525 (Pt 1) , 150332
Concentration-dependent gelation, water-holding, and emulsifying performance of soybean peptide–hawthorn pectin Maillard hydrogels
- 4 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 507, 148281
Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release
- 4 February 2026
- Published by Elsevier in Food Chemistry
- Vol. 507, 148281
Microwave time tunes broccoli-stem pectin fine structure and calcium gelation for sustained resveratrol release
- 16 September 2025
- Published by Elsevier in Journal of Biotechnology
- Vol. 408, 232-243
Synergistic strategy for high-yield 2,3-butanediol and acetoin production in Bacillus licheniformis MW03 based on metabolic engineering
- 16 September 2025
- Published by Elsevier in Journal of Biotechnology
- Vol. 408, 232-243
Synergistic strategy for high-yield 2,3-butanediol and acetoin production in Bacillus licheniformis MW03 based on metabolic engineering
- 21 August 2025
- Published by Elsevier in Food Research International
- Vol. 221 (Pt 2) , 117349
Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids
- 21 August 2025
- Published by Elsevier in Food Research International
- Vol. 221 (Pt 2) , 117349
Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids
- 20 February 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 306 (Pt 1) , 140868
Transcriptomic analysis of Bacillus licheniformis 2709 reveals the molecular mechanism of alkaline protease biosynthesis regulated by the DegS/DegU two-component system
- 20 February 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 306 (Pt 1) , 140868
Transcriptomic analysis of Bacillus licheniformis 2709 reveals the molecular mechanism of alkaline protease biosynthesis regulated by the DegS/DegU two-component system