期刊论文

Sun, Weifeng

英文

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

0950-5423

2020

55

4

1825-1832

10.1111/ijfs.14468

This work was supported by the National Natural Science Foundation of China (31601418, 31601444 and 21506172), the School level project of Hengyang Normal University (18D14), the Applied Basic Research Programs of Science and Technology Department of Sichuan Province (2019YJ0390), the Key Project of Xihua University of China (z1420524) and (z1420525), the Department of Education of Sichuan Province of China (15205445), the Key Laboratory program of Food and Biotechnology of Xihua University of China (szjj2015‐013) and (szjj2015‐014), Undergraduate Training Program for Innovation (201510623003) and (201510623053).

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Preparation of flavour peptides with microorganisms is an attractive choice for its large-scale production. However, beefy meaty peptide (BMP), as a research hotspot in the field of umami peptide, has been studied in few microorganisms, and furthermore, the safe preparation of BMP has not yet been reported. In this study, multi-copy BMP (8BMP) was successfully expressed and produced in the ‘generally recognized as safe’ Bacillus subtilis (B. subtilis). Firstly, 8BMP with the potentially intense umami was screened out based on molecular dockin...