Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2005-07

AUTHORS

Li-Jung Yin, Mei-Ling Chen, Shinn-Shuenn Tzeng, Tze-Kuei Chiou, Shann-Tzong Jiang

ABSTRACT

Pseudomonas fluorescens MACK-4, isolated from mackerel surface, has an ice-nucleating activity (INA). In addition to bacterial cells, this strain could also produce an extracellular ice-nucleating substance (INS) with a maximal INA at pH 6.0. The extracellular INS (EINS) was stable at pH 6–9 during 1-h incubation with 3–5% of saccharides including maltose, trehalose and sucrose at 15°C. However, glycerol dramatically lowered the INA in both bacterial cells and the EINS. The addition of either the EINS or bacterial cells significantly elevated the ice-nucleating temperatures of pure water, full-cream milk, and 10% starch solution, but not orange juice and mackerel mince. The EINS produced from this strain could serve as crystal nuclei and accelerate ice crystallization during freezing. More... »

PAGES

941

Identifiers

URI

http://scigraph.springernature.com/pub.10.1111/j.1444-2906.2005.01048.x

DOI

http://dx.doi.org/10.1111/j.1444-2906.2005.01048.x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1023812804


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