摘要
冰核细菌是一类在较低温度(-2.5～-5)℃下具有很强冰核活性的细菌,目前在植物冻害防治、促冻杀虫、人工降雪、食品冷冻浓缩等领域已成为研究热点。本文介绍了冰核细菌的成冰机制和影响因素,以及在食品工业中的应用,井对未来冰核细菌的研究趋势作一展望。
Ice nucleation active bacteria have very strong ice - nucleation activity at a relatively high temperature (-2.5^-5)℃, they are taken seriously in decreasing plant freezing injury, accelerating insect body freezing to kill pests, man - made snow and freeze concentrating foods. We introduce the mechanism and influential factors of bacterial ice - nucleation activity and its applica - tion in food industry, and prospect the trend of ice nucleation active bacteria.
出处
《四川食品与发酵》
2003年第4期17-20,共4页
Sichuan Food and Fermentation
关键词
冰核细菌
食品工业
成冰机制
应用
ice nucleation active bacteria,bacterial ice- nucleation activity,food,application
