Fermentation-derived umami peptides from animal-based foods: Mechanistic insights, nutritional benefits, and technological innovations.

Umami peptides are short bioactive sequences released during protein hydrolysis. They are increasingly recognized as important contributors to the characteristic savory taste of meat and meat products. Fermentation provides a sustainable and cost-effective approach for generating these taste-active peptides. This process is primarily driven by microbial metabolism and proteolytic enzyme systems. Key microorganisms involved in meat fermentation include lactic acid bacteria such as Lactobacillus spp. (L. plantarum, L. sakei, and L. curvatus) and Pediococcus spp., drive proteolysis and umami peptide release. Staphylococcus spp. (S. carnosus and S. xylosus) contribute to flavor formation and peptide development via enzymatic activity. Micrococcus spp. act as supportive microbiota, enhancing sensory quality and biochemical transformations in fermented meat systems. This review synthesizes the current knowledge of the mechanistic pathways underlying umami peptide formation during fermentation, including enzymatic proteolysis, peptide release, and interactions with umami taste receptors. In addition to flavor enhancement, umami peptides offer diverse nutritional and physiological benefits, including appetite regulation, gut health, and antioxidant activity, thereby broadening their functional importance. Furthermore, recent technological advances, including peptidomics, machine learning, and precision fermentation, have revolutionized the identification, characterization, and targeted production of umami peptides, offering new avenues for improving product quality and consumer acceptability. By integrating mechanistic insights, nutritional perspectives, and technological innovations, this review highlights the efficacy of fermentation-based umami peptides as multifunctional components for developing healthier and more flavorful meat products. Future research directions are proposed to bridge fundamental discoveries with industrial applications, ultimately advancing the contribution of fermentation to sustainable food systems.