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

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2025-03-10 DOI:10.1016/j.fm.2025.104769
Yuhang Fan , Renjie Gan , Ziyuan Zhang, Jiayu Xu, Sitong Liu, Yuyang Bu, Chuanai Cao, Qian Liu, Xiufang Xia, Baohua Kong, Fangda Sun
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引用次数: 0

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.
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
期刊最新文献
Editorial Board Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food Efficient degradation of alternariol in food by a novel isolate, Bacillus pacificus ANSB901 Impact of kdcA, pdhD, and codY gene regulation in Lactococcus lactis 408 on 3-methylbutanal formation during cheddar cheese ripening Assessment of antimicrobial properties of a curcumin-loaded nano-emulsion in reducing pathogen loads on cantaloupe surface (Cucumis melo L.)
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