Safe preparation of beefy meaty peptide with Bacillus subtilis |
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| Authors: | Yuanming Wu Xiaohua Chen Li Wang Lunjie Wu Lu Lin Wenwu Ding Zhenming Che Jianfeng Wang Jianzhou Li Yi Liu Weifeng Sun |
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| Affiliation: | 1. College of Life Science and Environment, Hengyang Normal University, Hengyang, 421008 China;2. School of Food and Biotechnology, Xihua University, Chengdu, 610039 China;3. Faculty of Biology, East China University of Technology, Nanchang, 330013 China |
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| Abstract: | 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 docking analysis. Then, it was successfully expressed in the B. subtilis 168 and verified through sensory evaluation. Finally, the scaling capacity of 8BMP was evaluated in a 5-L fermenter, with the highest yield (0.84 g L−1) 6.4 times than that of shake flask, which is conductive for industrial production of BMP and other food peptides. |
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| Keywords: | Bacillus subtilis beefy meaty peptide fermentation molecular docking safe preparation |
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