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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 269advantages such as strong specificity, a wide range of materials, and a considerable yield. In relevant domestic studies and experiments, the most outstanding one is the experiment by Zeng Songrong and others who used Pichia pastoris to efficiently express 16 copies of beef flavor peptide. Finally, they obtained 16 copies of the target product BMP through the experiment, and the expression amount can reach 172 mg/L [25].6. CONCLUSION AND FUTUREAs a new type of natural umami agent, umami peptide has natural and mellow flavor characteristics, along with strong freshening and flavoring effects. It meets consumers%u2019 psychological needs to pursue the natural attributes of products. With the rapid development of the condiment market and the continuous upgrading of the condiment industry, umami peptide is bound to be widely used. Currently, flavor peptides are generally prepared by enzymatic hydrolysis. However, in the proteolysis process, bitter peptides with relatively low molecular weight are easy to form, which affects food quality. On the other hand, using genetic engineering methods to specifically express peptide-containing flavors and fragrances has advantages that current enzymatic hydrolysis methods cannot compare with, such as large yield, high efficiency, low cost, and safety. At the same time, it overcomes the uncertainty of the composition of flavors and fragrances (like the existence of bitter substances). This method has been adopted by the world%u2019s flavors and fragrances companies and some research units. At present, research on umami peptide in our country is still in the laboratory stage. The preparation technology of umami peptide is not yet mature. In particular, the efficient production of umami peptide by bioengineering technology still needs to be developed, and the fresh mechanism of umami peptide still needs to be further improved [26].