冻核活性物质期望成为高活性的冻结剂在食品冷冻浓缩等方面得到应用。
Ice nucleation active substance which was expected to be a high active freezing agent was applied in food freezing such as freeze concentration.
对冰核细菌的生物学特性、安全性及其在食品冷冻保鲜与冷冻浓缩中的应用进行了概述，并对其今后在食品工业中的应用前景进行了展望。
The biological characteristics, safety and application in food industry of ice nucleation active bacteria were summarized in this paper, moreover, its development in the future was also discussed.
核级受冷冻效果影响，变得在低倍镜下难以评估染色质模式和核的细节。
Nuclear grading was affected due to freeze effect, complicating the assessment of chromatin pattern and nucleolar details at low magnification.
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