Bujna Erika

Csehi Barbara

Mourad Reem

Tóth Zsombor

English

University of Szeged

85  FERMENTATION OF EGG WHITE DRINK BY BIFIDOBACTERIUM WITH DIFFERENT CARBOHYDRATE SOURCES Reem Mourad1,2*, Zsombor Tóth4, Barbara Csehi3, Erika Bujna4 1Department of Livestock Products and Food Preservation Technology, Doctoral School of Food Sciences, Hun-garian University of Agriculture and Life Sciences, Budapest, Hungary. 2Department of Bioengineering and Alcoholic Drink Technology, Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. 3Department of Livestock Products and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. 4Department of Bioengineering and Alcoholic Drink Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary. *Corresponding author e-mail: Reemmd91@gmail.com  Egg white drink is a good alternative for consumers who suffer from lactose intolerance or have severe milk protein allergy. The aim of our research is to investigate the usability of egg white for fermentation by probiotic bifidobacteria.  The growth of Bifidobacterium longum Bb46 and Bifidobacterium longum DSM 16603 in en-zyme-treated egg white drink was investigated. 3 different carbohydrate sources, monosaccha-rides (glucose and fructose) and disaccharides (saccharose) were added separately to egg white at a concentration of 2% and fermented samples without adding carbohydrates were served as a control. Afterward, the pH value, the cell count, as well as the cell yield was measured in the final products, additionally, the changes in protein profile were also evaluated by SDS gel elec-trophoresis. After 24 hours of fermentation, a reduction in pH value was observed particularly when carbo-hydrate sources were added to egg white drink compared to control samples.  Generally, the total cell count was greater than 8.3 log10 CFU/mL, and the cell count of B. longum DSM 16603 was considerably higher than B. longum Bb46 in egg with supplemented with glucose and saccharose.  Following SDS protein profile analysis of all studied samples, ovalbumin, ovoflavoprotein, and ovomucoid were detected in all studied samples, although their associated bands were fainter when carbohydrates were added but still visible in the gel. To sum up B. longum DSM 16603 can be applied for production of fermented probiotic egg white drink.       

Fermentation of egg white drink by bifidobacterium with different carbohydrate sources : [abstract]

http://acta.bibl.u-szeged.hu/84202/1/wellmann_abstracts_2023_085.pdf

Fermentation of egg white drink by bifidobacterium with different carbohydrate sources : [abstract]

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University of Szeged