ShareScreening, isolation, and identification of food-originated compounds enhancing the ice-nucleation activity of Xanthomonas campestris.
Author(s) : WATANABE M., WATANABE J.
Type of article: Article
Summary
An analysis of a mustard grain hot-water extract, showing a strong stimulating activity. The yellow crystals responsible for this activity are identified as 4-hydroxy-3-nitrophenylacetic acid. The addition of a purified preparation of this compound at the rates of 0.1 to 1 ppm in a culture medium favours the ice nucleation activity of X. campestris. This is of a definite interest for studying the use of Xanthomonas in order to optimize freeze-drying or freezing processes.
Details
- Original title: Screening, isolation, and identification of food-originated compounds enhancing the ice-nucleation activity of Xanthomonas campestris.
- Record ID : 1995-0942
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 1
- Publication date: 1994
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