Food Science and Technology

Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria

X. Chen, J. Wu, et al.

Discover how researchers Xu Chen, Jinhong Wu, and their team developed a novel antifreeze peptide, rsfAFP, that enhances the survival and metabolism of *Streptococcus thermophilus*. This groundbreaking study reveals its potential applications in lactic acid bacteria cryopreservation and frozen food preservation.

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Abstract

This study developed a recombinant snow flea antifreeze peptide (rsfAFP) expression system. rsfAFP showed ice recrystallization inhibition, thermal hysteresis activity, and altered ice nucleation, improving the survival rate, acid-producing ability, freezing stability, and cellular metabolism activity of *Streptococcus thermophilus*. rsfAFP interacts with the membrane and ice crystals, forming a protective layer. This research provides a scientific basis for using rsfAFP as an effective antifreeze agent for lactic acid bacteria cryopreservation or other frozen food.

Publisher

npj Science of Food

Published On

Feb 03, 2022

Authors

Xu Chen, Jinhong Wu, Xiaozhen Li, Fujia Yang, Dan Huang, Jianlian Huang, Shaoyun Wang, Vincent Guyonnet

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