Expression of a bacterial ice nucleation gene in a yeast Saccharomyces cerevisiae and its possible application in food freezing processes

W. Z. Hwang, C. Coetzer, N. E. Tumer, T. C. Lee

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

A 3.6 kb ice nucleation gene (ina) isolated from Erwinia herbicola was placed under control of the galactose-inducible promoter (GAL1) and introduced into Saccharomyces cerevisiae. Yeast transformants showed increased ice nucleation activity over untransformed controls. The freezing temperature of a small volume of water droplets containing yeast cells was increased from approximately -13 °C in the untransformed controls to -6 °C in ina-expressing (Ina+) transformants. Lower temperature growth of Ina+ yeast at temperatures below 25 °C was required for the expression of ice nucleation activity. Shift of temperature to 5-20 °C could induce the ice nucleation activity of Ina+ yeast when grown at 25 °C, and maximum ice nucleation activity was achieved after induction at 5 °C for ∼12 h. The effects of Ina+ yeast on freezing and texturization of several food materials was also demonstrated.

Original languageEnglish (US)
Pages (from-to)4662-4666
Number of pages5
JournalJournal of agricultural and food chemistry
Volume49
Issue number10
DOIs
StatePublished - 2001

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • Activity
  • Cells
  • Nucleation
  • Transformants
  • Yeast

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