抄録
Ice nucleation-active bacteria act as nuclei and are able to freeze water without supercooling to a great degree. They are known as a major cause of the frost damage to crops. We have been trying with success to positively apply these bacteria to freeze texturing of food materials, freeze concentration of fresh liquid foods, formation of new physical properties of foods by freezing, and so forth. The most useful species for these applications is Xanthomonas campestris which has recently been designated as a food additive by the Japan Ministry of Health and Welfare and produced on an industrial scale. This paper reviews these topics, with some practical examples quoted primarily from our studies.
