Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products

Eggs, as a high-nutritional food, face challenges such as limited flavor diversity and high cholesterol content in their processed products. Lactic acid bacteria (LAB) fermentation has been introduced as a method to address these issues by reducing pH, producing organic acids, and facilitating enzymatic hydrolysis, thereby enhancing the flavor and nutritional quality of egg products. This review explores the effects of lactic acid fermentation on the physicochemical, flavor, and nutritional characteristics of egg products. Research indicates that LAB can effectively improve the flavor of egg products, reduce pH, and enhance protein solubility and gel characteristics. During fermentation, LAB regulate the production of flavor compounds through enzymatic systems while promoting protein breakdown to generate bioactive peptides, which confer health benefits such as immune enhancement and lipid reduction. Furthermore, extending fermentation time significantly influences the pH and flavor compounds of egg products. This review provides a theoretical foundation for the further development of fermented egg products and is of considerable importance in meeting consumer demand for healthier foods.