Studies on the Fermentation of Egg by Lactic Acid Bacteria -I. Change of Lactic Acid Bacterial Cell Counts, Titrable Acidity and pH in Fermented Egg-

유산균(乳酸菌)에 의(依)한 란(卵)의 발효(醱酵)에 관(關)한 연구(硏究) -제(第) 1 보(報) : 발효란중(醱酵卵中)의 유산균수(乳酸菌數), 적정산도(滴定酸度) 및 pH 변화(變化)-

  • Kim, Chang-Han (Department of Animal Husbandary Manufacturing, Kon-Kuk University) ;
  • Ha, Jung-Uk (Department of Food Science and Technology, Kyung Nam University) ;
  • Kim, Si-Goan (Korean Ginseng & Tobacco Research Institute)
  • 김창한 (건국대학교 축산가공학과) ;
  • 하정욱 (경남대학교 식품공학과) ;
  • 김시관 (한국인삼연초연구소)
  • Published : 1983.01.01


The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at $58^{\circ}C$ for 30min and then incubated for 24 hrs after inoculating with S. lactis, L. casei and S. faecalis to investigate the changes in lactic acid bacterial cell counts, titable acidity and pH. Fresh eggs were not contaminated with common bacteria and Salmonella, Proliferation of L. casei was the best among those microorganisms in pasteurized whole egg without sugar added, and titrable acidity was the highst and pH the lowest in the eggs fermented with L. casei. However, lactic acid bacterial cell counts, titrable acidity and pH were changed significantly by the addition of sugar, especially the growth of S. faecalis was better than two other organisms, and lactic acid bacterial cell counts, titrable acidity and pH of the eggs fermented with S. faecalis were $2.5{\times}10^{10}$, 0.70 and 4.8 respectively after 24 hrs fermentation.