Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food

Abstract

Umami peptides are important non-volatile compounds produced by protein degradation, contributing to food umami flavor and enhancing product quality. Microbial fermentation promotes the production of taste peptides, including umami peptides, which act as key flavor substances and precursors. Microbial-derived umami peptides are cost-effective, easy to produce, and a major source of umami peptide production. Although microbial fermentation of umami peptides has been extensively studied in preparation, screening, and evaluation, a systematic review of microbial fermentation is still lacking. Therefore, this paper aims to address the following aspects: (1) umami peptide taste characteristics, influencing factors, and preparation methods; (2) microbial sources of umami peptides; (3) the current application status of microbial fermentation-derived umami peptides in various foods; and (4) future directions for microbial fermentation of umami peptides. Consequently, this literature review seeks to offer insights for advancing microbial fermentation in umami peptide production.