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Title: Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
Authors: Li-Jung Yin
Mei-Ling Chen
Shinn-Shuenn Tzeng
Tze-Kuei Chiou
Shann-Tzong Jiang
Contributors: 國立臺灣海洋大學:食品科學系
NTOU:Department of Food Science
Keywords: food freezing;ice-nucleating substances;Pseudomonas fluorescens MACK-4
Date: 2005
Issue Date: 2016-01-12T06:06:18Z
Publisher: Springer
Abstract: 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.
Relation: 4(71),pp.941-947
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37182
Appears in Collections:[食品科學系] 期刊論文

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