“…A wide variety of peptides derived from proteins have been found in various foodstuffs and fermentation products, such as miso (salted and fermented soybean paste) [18], soy sauce [19,20], fish sauce [21], natto (fermented soybeans) [22], katsuobushi (dried fish flakes) [23], cheese [24 -27], and sake [28,29]. Hydrolysis of proteins by proteolytic enzymes is also usually accompanied by the formation of a bitter taste [30 -33].…”