Fermentation, as a simple, safe and environmentally friendly technology, is promising in the modification of proteins. In this study, the liquid whole egg (LWE) was fermented at 37 °C by Lactiplantibacillus plantarum 90 (L. plantarum 90) which the dose of inoculation was about 8 Log 10 CFU mL⁻¹. During the process, the total aerobic mesophilic count (TAM) and the number of lactic acid bacteria (LAB) of LWE increased at 3 h and then decreased, consistent with the changes in protein solubility. Besides, the T₂ relaxation time of fermented egg gels moved to low relaxation time (T₂₂ shifted from 2154.44 ms (0 h) to 1232.85 ms (9 h)), indicating that the water retention of fermented egg gels was enhanced. After fermentation, it could be seen intuitively that the porous structure of the gel surface almost disappeared, along with the improved springiness and brightness by texture and color measurement. This study suggested that moderate fermentation (L. plantarum 90, 1% v/v, 9 h) could effectively improve the gel property of LWE, and thus had a potential to expand the application of LWE in the food industry.

发酵作为一种简单、安全、环保的技术，在蛋白质修饰方面具有广阔的应用前景。在本研究中，液态全蛋 (LWE) 在 37 °C 下由植物乳杆菌90 ( L. plantarum 90)发酵，接种剂量约为 8 Log 10 CFU mL ^-1。在此过程中，LWE 的总需氧嗜温菌数 (TAM) 和乳酸菌 (LAB) 数在 3 h 时增加然后减少，与蛋白质溶解度的变化一致。此外，发酵蛋凝胶的 T ₂弛豫时间移动到低弛豫时间（T ₂₂从 2154.44 ms (0 h) 变为 1232.85 ms (9 h))，表明发酵蛋凝胶的保水性增强。发酵后，可以直观地看出凝胶表面的多孔结构几乎消失，同时通过质地和颜色测量提高了弹性和亮度。本研究表明，适度发酵（L. plantarum 90, 1% v /v, 9 h）可以有效提高LWE的凝胶性能，从而有可能扩大LWE在食品工业中的应用。