Identification of “Hot Spots” to Improve Maturation of the moxSAASoti Fluorescent Protein at 37°C

A search for amino acid residues, whose replacement could contribute to the optimal maturation of the moxSAASoti fluorescent protein at 37°C, is carried out. For many other fluorescent proteins, this characteristic was improved by chance through many rounds of random mutagenesis; however, we managed to find two positions, 74 and 125, which clearly affect the process of moxSAASoti maturation, which is verified by introducing substitutions at these positions by site-directed and site-saturation mutagenesis.