Bacteriological Studies on the “Natural” Fermentation Process of Preparing Egg White for Drying

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Abstract
Bacteriological studies of fermenting egg white show that normal natural fermentations occur only when bacteria of the Aerobacter or Escherichia genera are present in predominating numbers. All bacteria of the genus Escherichia found in commercial fermenting egg whites were citrate-positive and Eijkman''s test-negative. When spp. of proteolytic bacteria of the genera Serratia, Proteus, or Pseudomonas were abundant the resulting dried white was of inferior quality. No aciduric types were found. With spp. of Aerobacter and Escherichia the sugar content of the liquid white is reduced to a low level before marked proteolytic changes occur. In the digestion of the sugar the pH is lowered to about 6.25. The acid and gas produced during fermentation bring about a physical separation of the proteins so that the thin liquid fraction is made up predominantly of albumen and the mucin and mucoids coagulate in a gelatinous scum.

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