Lactobacillus mucosae isolated from eggshell surfaces improves egg quality and extends egg shelf life
文献类型： 外文期刊
作者： Zhu, Jiahao 1 ; Yang, Songfeng 1 ; Li, Longlong 1 ; Xi, Qianyun 1 ; Fan, Yaotian 1 ;
作者机构： 1.South China Aricultural Univ, State Key Lab Livestock & Poultry Breeding, Guangdong Prov Key Lab Anim Nutr Control, Natl Engn Res Ctr Breeding Swine Ind,Coll Anim Sci, 483 Wushan Rd, Guangzhou 510642, Peoples R China
关键词： Egg quality; Egg preservation; Lactobacillus mucosae; Ricinoleic acid
期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：5.3 ）
ISSN： 0168-1605
年卷期： 2025 年 442 卷
页码：
收录情况： SCI
摘要： The microbes from the environment and maternal sources are a critical factor influencing egg quality and foodborne outbreaks. However, the role of gut microbiota in regulating egg quality remains unclear. In this study, we observed that changes in the abundance of Lactobacillus mucosae in the gut and on eggshell surfaces of laying hens subjected to organic trace element intervention were closely associated with egg quality. In vitro experiments showed that Lactobacillus mucosae loaded on the eggshell surfaces significantly inhibited pathogenic microbial proliferation while enhancing the yolk index, Haugh unit, and eggshell strength during storage (P < 0.05). Metabolomic analysis revealed that the abundance of ricinoleic acid produced by Lactobacillus mucosae positively correlated with its antimicrobial activity. Furthermore, ricinoleic acid coating on eggshell surfaces improved the yolk index and Haugh unit in a dose-dependent manner (P < 0.05). These results elucidate the contribution of Lactobacillus mucosae to improving egg quality and extending egg shelf life, and provide theoretical support for developing Lactobacillus-based bio-coating technologies.
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