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Review Article | Open Access

Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products

Ziqi Shang§, Danrong Yu§, Jinjing Zhang, Fan Yang, Chen Yang, Yuchen Zhang, Xiaoyu Zhang, Ling Ma( ), Zhihui Yu( )
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China

§These authors contributed equally to this article.

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Graphical Abstract

Abstract

Eggs, as a high-nutritional food, face challenges such as limited flavor diversity and high cholesterol content in their processed products. Lactic acid bacteria (LAB) fermentation has been introduced as a method to address these issues by reducing pH, producing organic acids, and facilitating enzymatic hydrolysis, thereby enhancing the flavor and nutritional quality of egg products. This review explores the effects of lactic acid fermentation on the physicochemical, flavor, and nutritional characteristics of egg products. Research indicates that LAB can effectively improve the flavor of egg products, reduce pH, and enhance protein solubility and gel characteristics. During fermentation, LAB regulate the production of flavor compounds through enzymatic systems while promoting protein breakdown to generate bioactive peptides, which confer health benefits such as immune enhancement and lipid reduction. Furthermore, extending fermentation time significantly influences the pH and flavor compounds of egg products. This review provides a theoretical foundation for the further development of fermented egg products and is of considerable importance in meeting consumer demand for healthier foods.

Keywords

fermented egg productslactic acid bacteriaphysicochemical propertiesflavor improvementnutritional enhancement

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240112
DOI: 10.26599/FSAP.2025.9240112
Cite this article:
Shang Z, Yu D, Zhang J, et al. Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products. Food Science of Animal Products, 2025, 3(2): 9240112. https://doi.org/10.26599/FSAP.2025.9240112

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Received: 01 September 2024
Revised: 06 December 2024
Accepted: 18 December 2024
Published: 28 March 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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