Method for lyophilizing food using xanthomonas campestris ferm B

Details Method for lyophilizing food using xanthomonas campestris ferm B Method for lyophilizing food using xanthomonas campestris ferm B

1997-06-23

1998-12-01

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

34284, 34298, 424 934, 426 61, 426 68, 426100, 426589, 426590, 426594, 426599, 435910, 4352521, A01N 6300, A23L 200, C12N 100, C12N 120

Patent

active

058435069

ABSTRACT:
The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. Further, a method for lyophilizing a food using the strain as an ice nucleus-forming substance is disclosed; wherein the method is carried out by adding the strain to the food, thereby freezing the food, and then vaporizing moisture from the frozen food to effect drying. The food types which may be lyophilized using the method include tea extracts, fruit juices, soy sauce, sauces, drippings, soups fermented soy bean paste and agar.

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Inserm Publication, Honma et al, "High Pressure Steril. of Xanhomonus Campestris INXC-1 As the Ice Nucl. . . ," 1992, abstr.

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