Microbial lysates repurposed as liquid egg substitutes

Kyeong Rok Choi; Da-Hee Ahn; Seok Yeong Jung; Yu Hyun Lee; Sang Yup Lee

doi:10.1038/s41538-024-00281-y

npj Science of Food (Jun 2024)

Microbial lysates repurposed as liquid egg substitutes

Kyeong Rok Choi,
Da-Hee Ahn,
Seok Yeong Jung,
Yu Hyun Lee,
Sang Yup Lee

Affiliations

Kyeong Rok Choi: Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), Korea Advanced Institute of Science and Technology (KAIST)
Da-Hee Ahn: Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), Korea Advanced Institute of Science and Technology (KAIST)
Seok Yeong Jung: Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), Korea Advanced Institute of Science and Technology (KAIST)
Yu Hyun Lee: Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), Korea Advanced Institute of Science and Technology (KAIST)
Sang Yup Lee: Metabolic and Biomolecular Engineering National Research Laboratory, Systems Metabolic Engineering and Systems Healthcare Cross-Generation Collaborative Laboratory, Department of Chemical and Biomolecular Engineering (BK21 four), Korea Advanced Institute of Science and Technology (KAIST)

DOI: https://doi.org/10.1038/s41538-024-00281-y
Journal volume & issue: Vol. 8, no. 1
pp. 1 – 6

Abstract

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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.

Published in npj Science of Food

ISSN: 2396-8370 (Online)
Publisher: Nature Portfolio
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.nature.com/npjscifood/

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