LAUSR

Abstract Egg spoilage is a microecological phenomenon, involving several specific spoilage microorganisms, that is affected by numerous factors. The specific biological characteristics of egg spoilage microorganisms are particularly significant for their survival in eggs. This research focusses on the specific biological characteristics of 24 spoilage bacteria isolated from eggs. Their protease activities, alkalinity tolerance, egg white and lysozyme tolerance, and survival rates in egg whites were analysed. The results showed that the strains of Bacillus spp. had the strongest protease activity, the strains of Staphylococcus spp. had the strongest alkaline pH tolerance, and most of the spoilage bacteria could tolerate an egg white or lysozyme environment. Notably, the survival rate test of egg whites showed that only the strains of Dermacoccus spp. could survive and grow in egg whites. This study of the specific biological characteristics of spoilage microorganisms in eggs aims to extend eggs’ shelf life and provide theoretical guidance for controlling spoilage microorganisms during storage.