Lactobacillus mucosae isolated from eggshell surfaces improves egg quality and extends egg shelf life

Area of Science:

• Microbiology
• Food Science
• Animal Science

Background:

• Microbial contamination impacts egg quality and food safety.
• The specific role of gut microbiota in regulating egg quality is not fully understood.

Purpose of the Study:

• To investigate the association between gut microbiota, specifically Lactobacillus mucosae, and egg quality in laying hens.
• To explore the potential of Lactobacillus mucosae and its metabolites as bio-coatings to improve egg quality and shelf life.

Main Methods:

• Observed changes in Lactobacillus mucosae abundance in gut and on eggshells following trace element intervention.
• Conducted in vitro experiments with Lactobacillus mucosae on eggshells.
• Performed metabolomic analysis to identify key metabolites.
• Applied ricinoleic acid as an eggshell coating.

Main Results:

• Lactobacillus mucosae abundance correlated with improved egg quality.
• In vitro, Lactobacillus mucosae inhibited pathogenic microbes and enhanced yolk index, Haugh unit, and eggshell strength.
• Ricinoleic acid abundance positively correlated with antimicrobial activity.
• Ricinoleic acid coating dose-dependently improved yolk index and Haugh unit.

Conclusions:

• Lactobacillus mucosae contributes to enhanced egg quality and extended shelf life.
• Ricinoleic acid produced by Lactobacillus mucosae is a key factor in its beneficial effects.
• Findings support the development of Lactobacillus-based bio-coatings for eggs.