BACTERIAL ICE NUCLEATION AND ITS POTENTIAL APPLICATION IN THE FOOD-INDUSTRY

Extensive investigations of bacterial ice nucleation by strains of Pseudomonas, Erwinia and Xanthomonas have indicated that highly homologous proteins, each encoded by a single gene, are involved in the ice-nucleation active sites of either intact bacterial cells and/or cell-free ice nucleators. The application of these bacterial ice nucleators to the freezing of some model food systems and real foods, such as salmon, egg white protein and cornstarch gels, elevates nucleation temperatures, reduces freezing times and improves the quality (e.g. the flavor and textural properties) of frozen foods; this suggests that there may be profound potential for energy savings and quality improvement in the food industry. The use oi bacterial ice nucleators is a unique application of biotechnology, as it directly improves freezing processes. Further research is needed to gain a better understanding of the basic mechanisms, the practical applications and the safety of this particular material in the commercial freezing of food products.