Desugarization of egg white by microorganismsстатья
Статья опубликована в журнале из списка RSCI Web of Science
Информация о цитировании статьи получена из
Scopus
Статья опубликована в журнале из перечня ВАК
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 28 мая 2015 г.
Аннотация:Glucose was eliminated from egg whites, using microorganisms, to prevent melanoidin formation which may damage the product. Desugarization was achieved by means of Acetobacter xylinum, Streptococcus lactis, Propionibacterium shermanii, Pr. petersonii and propionicacid cocci. Optimal conditions of desugarization were found, depending on the physiological characteristics of the above microorganisms. Propionibacterium shermanii may be well used to ferment a liquid egg white. These bacteria have no proteolytic properties and make no use of the egg white. They enrich the egg white with vitamin B12 and propionate, a preserving agent, during fermentation.