Stoianova L G, Vorob'eva L I, Lobzov K I
Prikl Biokhim Mikrobiol. 1976 Jul-Aug;12(4):629-35.
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.
利用微生物去除蛋清中的葡萄糖，以防止可能损害产品的类黑精形成。通过木醋杆菌、乳酸链球菌、谢氏丙酸杆菌、彼得森丙酸杆菌和丙酸球菌实现脱糖。根据上述微生物的生理特性，找到了最佳脱糖条件。谢氏丙酸杆菌可很好地用于发酵液态蛋清。这些细菌没有蛋白水解特性，也不利用蛋清。它们在发酵过程中使蛋清富含维生素B12和防腐剂丙酸盐。
