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Safe preparation of beefy meaty peptide with Bacillus subtilis
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-30 , DOI: 10.1111/ijfs.14468 Yuanming Wu 1 , Xiaohua Chen 2 , Li Wang 1 , Lunjie Wu 1 , Lu Lin 1 , Wenwu Ding 1 , Zhenming Che 1 , Jianfeng Wang 3 , Jianzhou Li 2 , Yi Liu 1 , Weifeng Sun 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-30 , DOI: 10.1111/ijfs.14468 Yuanming Wu 1 , Xiaohua Chen 2 , Li Wang 1 , Lunjie Wu 1 , Lu Lin 1 , Wenwu Ding 1 , Zhenming Che 1 , Jianfeng Wang 3 , Jianzhou Li 2 , Yi Liu 1 , Weifeng Sun 1
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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 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.
中文翻译：
用枯草芽孢杆菌安全制备肉厚肽
用微生物制备风味肽是大规模生产的诱人选择。但是，作为鲜味肽领域中的研究热点的强筋肉肽（BMP）已经在很少的微生物中进行了研究，此外，还没有安全制备BMP的报道。在这项研究中，多拷贝BMP（8BMP）在“一般公认的安全”枯草芽孢杆菌（B. subtilis）中成功表达并产生。首先，基于分子对接分析筛选出具有潜在浓烈鲜味的8BMP。然后，它在枯草芽孢杆菌168中成功表达，并通过感官评估得到验证。最后，在5L发酵罐中评估了8BMP的结垢能力，产量最高（0.84 g L-1）是摇瓶的6.4倍，对工业生产BMP和其他食品肽具有导电性。
更新日期：2020-01-30
中文翻译：
用枯草芽孢杆菌安全制备肉厚肽
用微生物制备风味肽是大规模生产的诱人选择。但是，作为鲜味肽领域中的研究热点的强筋肉肽（BMP）已经在很少的微生物中进行了研究，此外，还没有安全制备BMP的报道。在这项研究中，多拷贝BMP（8BMP）在“一般公认的安全”枯草芽孢杆菌（B. subtilis）中成功表达并产生。首先，基于分子对接分析筛选出具有潜在浓烈鲜味的8BMP。然后，它在枯草芽孢杆菌168中成功表达，并通过感官评估得到验证。最后，在5L发酵罐中评估了8BMP的结垢能力，产量最高（0.84 g L-1）是摇瓶的6.4倍，对工业生产BMP和其他食品肽具有导电性。
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