# Review finds egg-fermentation effects vary across food systems > A Food Chemistry: X review describes how lactic acid fermentation changes egg proteins, emulsions and foams. Results vary between studies, while direct evidence of health benefits from fermented egg products remains absent. URL: https://foodradar.org/review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations Language: en Author: FoodRadar Editorial Published: 2026-10-19T06:00:10.000Z Updated: 2026-10-24T20:45:34.586Z Source publication date: 2026-08-08 Category: Ingredients Türkçe: https://foodradar.org/tr/review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations Español: https://foodradar.org/es/review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations Deutsch: https://foodradar.org/de/review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations Italiano: https://foodradar.org/it/review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations Русский: https://foodradar.org/ru/review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations ## Different matrices produce different responses A review in Food Chemistry: X reports contrasting changes in egg texture during lactic acid fermentation. Studies of diluted egg systems found increases in hardness, while some systems with higher protein content became softer. The authors describe these as tentative patterns across studies, rather than established concentration thresholds. The review covers egg white, yolk and whole egg, including powders, isolated proteins and mixtures with milk. The authors note differences in matrix composition, bacterial strains, added carbohydrates, pretreatment and analytical methods, and caution against direct quantitative comparisons between studies. ## Protein and surface changes vary between studies Some studies reported smaller peptides and more free amino acids after fermentation; others found no significant change in protein profiles. Some comparisons involved enzyme-treated samples before a subsequent fermentation step. The review attributes the variation to differences in substrate and experimental conditions. The authors also report opposing changes in particle size, surface hydrophobicity and the absolute value of zeta potential. Their conceptual framework links changes in protein structure and aggregation with these functional properties. Changes in exposed sulfhydryl groups likewise differed among the studies reviewed. ## Solubility, water retention and viscosity are distinct measurements The review describes increased protein solubility in selected egg-white and egg-yolk studies. Separate studies of liquid egg and egg white reported decreases in water-holding capacity. The authors discuss protein breakdown, aggregation and gel structure as explanations for these findings. Apparent viscosity also changed in different directions. Some whole-egg systems became more viscous, whereas other studies of egg white or yolk reported decreases. The authors state that proposed concentration-related patterns require validation under standardised conditions because the underlying studies used different formulations and methods. ## Emulsion formation and foam persistence can diverge The review distinguishes the emulsifying activity index, which concerns coverage of the oil–water interface, from the emulsifying stability index, which concerns resistance to droplet coalescence. One cited yolk study reported increased emulsifying activity while stability first increased and then declined; another reported decreases in both indices. Foaming capacity and foam stability were also separate outcomes. One cited egg-white study found increased foam formation without a significant change in stability, while other results differed by protein component. Sensory studies covered specific milk–egg mixtures, cakes and mayonnaise; mayonnaise acceptance differed between the bacterial strains reported. ## Health effects remain to be demonstrated The authors explicitly state that direct evidence for health-promoting effects of lactic-acid-fermented egg products is absent. Most studies examined physicochemical changes rather than effects in living organisms. The review discusses organic acids, peptides and amino acids as a rationale for further research into possible biological activity. The review also identifies limited research on how egg components affect bacterial physiology. The authors describe further investigations as planned research. Reported reductions in egg-white allergenicity were dependent on strain and conditions, and residual or new allergenic potential could remain. ## Food-safety and storage research gaps According to the review, biogenic amine production during lactic acid fermentation of egg liquid had not been specifically monitored, and Salmonella inhibition in these egg systems had not been systematically evaluated. The authors also identify strain-level safety, transferable antimicrobial resistance, undesirable volatile compounds and storage stability as areas requiring further investigation. The review calls for shelf-life criteria covering microbiological, chemical and sensory properties. It was supported by Sichuan University of Science and Engineering under grant 2024RC079. The authors declared no known competing financial interests or relevant personal relationships. They disclosed using DeepSeek to improve readability and language, followed by author review and editing. ## Sources and rights - [Interactions, transformation, and functionality: Lactic acid bacteria fermentation of egg liquid as a novel food matrix](https://doi.org/10.1016/j.fochx.2026.104292?utm_source=foodradar.org&utm_medium=referral&utm_campaign=editorial&utm_content=review-lactic-acid-bacteria-fermentation-of-egg-liquid-drives-structural-and-functional-transformations-en). Food Chemistry: X. Yang Zhou, Zhiwen Deng, Siyu Dai, Ruohan Yang, Yutong Xue and Huanhuan Wei (2026). Interactions, transformation, and functionality: Lactic acid bacteria fermentation of egg liquid as a novel food matrix. Food Chemistry: X 38:104292. DOI: 10.1016/j.fochx.2026.104292. © 2026 The Authors. CC BY 4.0. Edited and translated by FoodRadar. 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