Abstract:The goose bones were used as raw materials to optimize the fermentation process for preparing umami peptides from goose bones through a response surface experimental design using the dual criteria of soluble peptide content and umami intensity，and the properties and composition of the umami peptides from goose bones were analyzed using nano-liquid chromatography-tandem mass spectrometry（nanoLC-MS/MS）.The results showed that using Lactobacillus plantarum LP-12 for fermentation，with an inoculation amount of 3%，a substrate addition amount of 8%，a fermentation temperature of 36 ℃，and fermentation for 24 h，had the best effect.Under these conditions，the soluble peptide content obtained by fermentation was 45.86 mg/g，and the umami intensity was 14.03.By comparing with protein databases，various proteins such as collagen were retrieved.