Lactobacillus mucosae isolated from eggshell surfaces improves egg quality and extends egg shelf life

Abstract

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.