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Updated: Feb 3, 2026
04:40
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
9.4K
Improving the thermal fluidity of pasteurized egg white through lactic acid Bacteria fermentation: Rheological,
Zhuoer Tian1, Wenqi Ge1, Jiajing Liu1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Chemistry
|February 1, 2026
Summary
Fermenting liquid egg white (LEW) with lactic acid bacteria (LAB) before pasteurization significantly reduces viscosity and improves fluidity. This process enhances processing efficiency and maintains the quality of pasteurized LEW.
Area of Science:
- Food Science
- Biotechnology
- Protein Chemistry
Background:
- Liquid egg white (LEW) is advantageous for storage and transport.
- Pasteurization increases LEW viscosity due to protein denaturation, causing processing issues and quality loss.
Purpose of the Study:
- To investigate the use of lactic acid bacteria (LAB) fermentation to reduce LEW viscosity.
- To maintain the functionality of pasteurized LEW.
Main Methods:
- LEW was fermented with LAB prior to pasteurization.
- Rheological properties, surface hydrophobicity, and disulfide bond content were analyzed.
- Emulsifying activity and foaming ability were assessed.
Main Results:
- Fermentation significantly reduced pasteurized LEW viscosity by up to 68.46% at a 1 s⁻¹ shear rate.
- Reduced surface hydrophobicity and disulfide bond content impeded thermal protein aggregation.
- Emulsifying activity and foaming ability of pasteurized LEW were enhanced.
Conclusions:
- LAB fermentation is an effective strategy to improve the processing efficiency of pasteurized LEW.
- Fermentation treatment enhances the quality and functionality of pasteurized LEW.
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