Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Umami peptides play important roles in the flavor of fermented broad bean paste (FBBP), and proteases produced by microorganisms contributed to the production of umami peptides. In order to reveal the formation of umami peptides and their relationships with protease-producing microorganisms during t...

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Bibliographic Details
Main Authors: Yuqing Xie, Jianhua Zhao, Binbin Zhou, Ping Liu, Jie Zhao, Min Xu, Jiaxin Chen, Hongbin Lin, Jie Tang
Format: Article
Language:English
Published: Tsinghua University Press 2025-07-01
Series:Food Science and Human Wellness
Subjects:
peptidomics
virtual screening
macrogenomics
umami peptide
proteases
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2024.9250296
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https://www.sciopen.com/article/10.26599/FSHW.2024.9250296

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