Expression of Ice Nucleation Protein in Bacillus amyloliquefaciens and Its Application in Food Freezing Process.
Expression of Ice Nucleation Protein in Bacillus amyloliquefaciens and Its Application in Food Freezing Process.
复制标题
DOI：
10.3390/foods12213896
复制
发表时间：
2023-10-24
期刊：
影响因子：
5.2
通讯作者：
Chen, Yijie
中科院分区：
文献类型：
--
作者：
Song, Rong;Jiang, Cong;Zhu, Jing;Liu, Jia;Zhang, Li;Zuo, Jingnan;Zheng, Wei;Liu, Shilin;Huang, Qingrong;Wei, Xuetuan;Chen, Yijie
关键词：
为了制备食品级冰核，首次将从Pantoea agglomerans （Erwinia herglola）中分离到的一个3.77 kb的冰核基因（iceE）导入革兰氏阳性微生物解淀粉芽孢杆菌中。差示扫描量热法（DSC）结果表明，重组菌株B9-INP是控制低浓度蒸馏水过冷点的有效冰核剂。在B9-INP细胞存在的情况下，模型食品体系，包括蔗糖溶液和氯化钠溶液，不同pH的溶液在相对较高的零下温度下冻结，从而使过冷点提高了5.8~16.7℃。此外，B9-INP还有助于模型和实际食品系统在- 6°C下冻结。该重组菌株不仅提高了食品系统的冷冻温度，而且缩短了总冷冻时间，从而节能降耗。结果表明，B9-INP在冷冻食品行业具有很大的应用潜力。
To produce food-grade ice nucleators, a 3.77 kb ice nucleation gene (iceE) isolated from Pantoea agglomerans (Erwinia herbicola) was introduced into the Gram-positive microorganism Bacillus amyloliquefaciens for the first time. The differential scanning calorimetry (DSC) results indicated that recombined strain B9-INP was an effective ice nucleator for controlling the supercooling point of distilled water at low concentrations. In the presence of B9-INP cells, model food systems, including sucrose solution and sodium chloride solution, different pH solutions froze at a relatively high subzero temperature, thus increasing the supercooling point by 5.8~16.7 °C. Moreover, B9-INP also facilitated model and real food systems to freeze at −6 °C. This recombinant strain not only improved the freezing temperature of food systems but also shortened the total freezing time, thus saving energy and reducing consumption. The results suggest that B9-INP has great application potential in the frozen food industry.
登录
查看更多内容
DOI：
10.1175/amsmonographs-d-16-0006.1
发表时间：
2017-01-01
期刊：
ICE FORMATION AND EVOLUTION IN CLOUDS AND PRECIPITATION: MEASUREMENT AND MODELING CHALLENGES
影响因子：
--
作者：
Kanji, Zamin A.;Ladino, Luis A.;Kraemer, Martina
通讯作者：
Kraemer, Martina
影响因子：
4.9
作者：
Kunert, Anna T.;Poehlker, Mira L.;Froehlich-Nowoisky, Janine
通讯作者：
Froehlich-Nowoisky, Janine
影响因子：
3.5
作者：
Schmid, D;Pridmore, D;Jann, A
通讯作者：
Jann, A
影响因子：
48
作者：
Gibson, Daniel G.;Young, Lei;Smith, Hamilton O.
通讯作者：
Smith, Hamilton O.
DOI：
10.1080/00021369.1987.10868291
发表时间：
1987-07-01
期刊：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY
影响因子：
--
作者：
OBATA, H;SAEKI, Y;HIGASHI, Y
通讯作者：
HIGASHI, Y