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Effects of ice-nucleation active bacteria on the freezing of some model food systems.

Author(s) : LI J. K., IZQUIERDO M. P., LEE T. C.

Type of article: Article

Summary

Cells of ice-nucleation active bacteria, Pseudomonas syringae and Erwinia herbicola, were cultured at 18 deg C with media of nutrient broth and/or yeast extract and harvested at late log phase for maximum ice nucleation activity. These cells were able to nucleate water to freeze at temperatures as high as -2 deg C. They were incorporated into model food systems, including sugar, protein solutions and oil/water suspensions, representing all major components of foods, to investigate their effects on freezing. The results suggest that with the application of bacterial ice nucleation, some current food freezing processes may be modified to operate at higher subzero temperatures to provide guaranteed freezing, energy savings and improvement of efficiency and product quality.

Details

  • Original title: Effects of ice-nucleation active bacteria on the freezing of some model food systems.
  • Record ID : 1998-1680
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 1
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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