Abstract
The growth of Streptococcus faecalis var. liquefaciens in sterile liquid egg yolk for 48 hr at 25 C resulted in the separation of the homogeneous yolk into two components, which appeared as layers. The upper layer is clear, oily, and has a higher amount of lipids and cholesterol as compared to the viscous lower layer, which contains greater quantities of protein, phosphorus, calcium, and iron. This separation is related to the production of an extracellular factor, probably a protease, which because of limited proteolysis causes destabilization of the egg yolk system. This destabilization results in, or is due to, aggregation of the granules, which because of size, weight, and compositional differences, settled to constitute the lower layer. Evidently, these granules are responsible for opacity, as the yolk devoid of this settled material is clear and makes up the upper layer.
Published Version
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