| 冰核细菌及其在食品工业中的应用 |
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| 引用本文： | 颜治,陈晶.冰核细菌及其在食品工业中的应用[J].四川食品与发酵,2003,39(4):17-20. |
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| 作者姓名： | 颜治 陈晶 |
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| 作者单位： | [1]西南农业大学食品科学学院，重庆400716 [2]西南师范大学生命科学学院，重庆400715 |
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| 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。
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| 关 键 词： | 冰核细菌 冰核活性 食品 应用 |
Ice Nucleation Active Bacteria and its Application in Food Industry |
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| YAN Zhi,CHEN Jing.Ice Nucleation Active Bacteria and its Application in Food Industry[J].Sichuan Food and Fermentation,2003,39(4):17-20. |
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| Authors: | YAN Zhi CHEN Jing |
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| Abstract: | 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. |
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| Keywords: | ice nucleation active bacteria bacterial ice- nucleation activity food application |
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