Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin

Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin

The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from go...

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Bibliographic Details
Main Authors: Nurliyani, M. Z. Abidin, I. Kandarina
Format: Article
Language:English
Published: IPB University 2025-01-01
Series:Tropical Animal Science Journal
Subjects:
egg ovalbumin
fermentation
microbiological properties
physicochemical properties
protein profile
Online Access:https://journal.ipb.ac.id/index.php/tasj/article/view/55046
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