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. 2024 Jun 19;8(1):35.
doi: 10.1038/s41538-024-00281-y.

Microbial lysates repurposed as liquid egg substitutes

Kyeong Rok Choi  1   2   3 , Da-Hee Ahn  1 , Seok Yeong Jung  1 , Yu Hyun Lee  1   2 , Sang Yup Lee  4   5   6   7
Affiliations

Microbial lysates repurposed as liquid egg substitutes

Kyeong Rok Choi et al. NPJ Sci Food. .

Erratum in

Abstract

Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to liquid eggs. These characteristics make them an excellent alternative to animal-derived liquid eggs, contributing to sustainable food production and consumption while maintaining high nutritional value. Their versatility positions microbial lysates as promising ingredients in culinary applications, offering a sustainable and nutritious substitute.

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Conflict of interest statement

The authors declare competing financial interests as a patent (Korean Patent Application No. 10-2023-0064831 and 10-2024-0020345) of commercial interest entitled “Production of microbial-based alternative egg liquid and milk and uses thereof” is filed on this technology by Korea Advanced Institute of Science and Technology. S.Y.L., K.R.C., D.-H.A., and S.Y.J. are the inventors of this patent that covers the entire content of this manuscript.

Figures

Fig. 1
Fig. 1. Macroscopic appearance and microscopic structures of the heat-treated microbial cell pellets and lysates.
a Appearance of the heat-treated (100 °C for 10 min) cell pellet and lysate samples of E. coli, B. subtilis, S. cerevisiae and C. jadinii. b A schematic describing hypothetical mechanisms for the heat-induced transformation of microbial cell pellets and lysates into fluid and gel forms, respectively. c Scanning electron micrographs of the heat-treated (100 °C for 10 min) and freeze-dried cell pellet and lysate samples of E. coli, B. subtilis, S. cerevisiae, and C. jadinii. d Scanning electron micrographs of the heat-treated (100 °C for 10 min) and freeze-dried samples of whole egg, egg white and egg yolk. Scale bars represent 1 µm.
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