This paper aims to promote the utilization of the lysozyme-free egg white (LFEW) solution after lysozyme extraction. The effects of different bacteria fermentation (Lactiplantibacillus plantarum LP90, Streptococcus thermophilus ST81, Lactobacillus bulgaricus LB42) on the desugarization, flavor and gel properties of LFEW were studied by determining the desugar rate, texture properties, water holding capacity (WHC), color difference, flavor substances. The experimental results showed that the removal of lysozyme could significantly improve the sugar removal rate of egg white in lactic acid bacteria fermentation. After fermentation treatment, the gel hardness of egg white reduced, the elasticity increased, the flavor was improved and a whiter color appeared. In comparison, the L. plantarum fermented LFEW gel showed the most appearing flavor. GC-MS identification showed that the contents of aromatic substances in the gel of LFEW fermented by L. plantarum decreased by 24.37%, while the total contents of alcohols and aldehyde increased by 10.29% and 10.89%, respectively. The main volatile substances were benzaldehyde, n-nonyl aldehyde and octanal. The study provides a new direction for the development and utilization of LFEW liquid.
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