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Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin

Tropical Animal Science Journal · Vol. 48 No. 1 (2025) · hlm. 45–56

DOI
10.5398/tasj.2025.48.1.45
ISSN
2615-790X, 2615-787X
Terbit
2025-01-22
Penerbit
Faculty of Animal Science, IPB University
Bahasa
eng

Abstrak

The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from goat milk and yeast Kluyveromyces marxianus KFA9 obtained from kefir. The OVA and fermented OVA were characterized by analyzing its electrophoresis and spectral profile on FTIR, amino acid profile, and microbiological and physicochemical properties. The findings indicated that the chicken and duck OVA showed a molecular weight between 45-55 kDa. The amount of LAB in OVA before and after fermentation was not significantly different. However, the amount of yeast decreased after fermentation. The concentrations of soluble protein, total free amino acids, and alcohol in the fermented chicken OVA were higher than those in fermented duck OVA. The OVA of chicken and duck eggs showed a comparable pattern in specific bands within the FTIR spectrum. However, there were several different bands in the FTIR spectra between OVA and fermented OVA. Specific carbohydrate-containing bands were notably absent in the fermented OVA. After fermentation, the chicken OVA indicated an increase in all types of amino acid concentrations. Conversely, the amino acid concentrations were constant before and after fermentation in duck OVA. The changes in the secondary structure of protein may affect its functional characteristics, which needs further studies. It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods.

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  • Universitas Gadjah Mada
  • Ehime University
  • Padjadjaran University
  • Universiti Malaysia Terengganu
  • Universitas Islam Malang
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  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Yuny ErwantoUniversitas Gadjah Mada2
Anggia Risty AmaryllisUniversitas Gadjah Mada1
Almira Tsania AflahUniversitas Gadjah Mada1
Nur VeraUniversitas Gadjah Mada1
Dicky Tri UtamaPadjadjaran University1
AgussalimUniversitas Gadjah Mada1
UstadiAfiliasi tidak diketahui1
Ali AgusUniversitas Gadjah Mada1
Nafiatul UmamiUniversitas Gadjah Mada1
Wan Iryani Wan IsmailUniversiti Malaysia Terengganu1
Dewi MasyithohUniversitas Islam Malang1
Rusman RusmanUniversitas Gadjah Mada1
Jamhari JamhariUniversitas Gadjah Mada1
Thoyib Rohman HakimUniversitas Gadjah Mada1
Arby'in PratiwiUniversitas Gadjah Mada1
Nanung Agus FitriyantoUniversitas Gadjah Mada1
Dellen Naomi MatulessyUniversitas Gadjah Mada1
Eni HarmayaniUniversitas Gadjah Mada1
Rizka MulyaniUniversitas Gadjah Mada1
Kosuke NishiEhime University1
Momoko IshidaEhime University1
Takuya SugaharaEhime University1
Widodo .Afiliasi tidak diketahui1
Kurniawati SaputriUniversitas Gadjah Mada1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.ipb.ac.id/index.php/tasj/oai, pertama di-harvest 10 Nov 2026, terakhir terlihat 10 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin</dc:title>
	<dc:creator xml:lang="en">Nurliyani</dc:creator>
	<dc:creator xml:lang="en">Abidin, M. Z.</dc:creator>
	<dc:creator xml:lang="en">Kandarina, I.</dc:creator>
	<dc:subject xml:lang="en">egg ovalbumin</dc:subject>
	<dc:subject xml:lang="en">fermentation</dc:subject>
	<dc:subject xml:lang="en">microbiological properties</dc:subject>
	<dc:subject xml:lang="en">physicochemical properties</dc:subject>
	<dc:subject xml:lang="en">protein profile</dc:subject>
	<dc:description xml:lang="en">The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from goat milk and yeast Kluyveromyces marxianus KFA9 obtained from kefir. The OVA and fermented OVA were characterized by analyzing its electrophoresis and spectral profile on FTIR, amino acid profile, and microbiological and physicochemical properties. The findings indicated that the chicken and duck OVA showed a molecular weight between 45-55 kDa. The amount of LAB in OVA before and after fermentation was not significantly different. However, the amount of yeast decreased after fermentation. The concentrations of soluble protein, total free amino acids, and alcohol in the fermented chicken OVA were higher than those in fermented duck OVA. The OVA of chicken and duck eggs showed a comparable pattern in specific bands within the FTIR spectrum. However, there were several different bands in the FTIR spectra between OVA and fermented OVA. Specific carbohydrate-containing bands were notably absent in the fermented OVA. After fermentation, the chicken OVA indicated an increase in all types of amino acid concentrations. Conversely, the amino acid concentrations were constant before and after fermentation in duck OVA. The changes in the secondary structure of protein may affect its functional characteristics, which needs further studies. It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, IPB University</dc:publisher>
	<dc:date>2025-01-22</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/tasj/article/view/55046</dc:identifier>
	<dc:identifier>10.5398/tasj.2025.48.1.45</dc:identifier>
	<dc:source xml:lang="en">Tropical Animal Science Journal; Vol. 48 No. 1 (2025): Tropical Animal Science Journal; 45-56</dc:source>
	<dc:source>2615-790X</dc:source>
	<dc:source>2615-787X</dc:source>
	<dc:source>10.5398/tasj.2025.48.1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/tasj/article/view/55046/30001</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Tropical Animal Science Journal</dc:rights>
</oai_dc:dc>