Abstract
The entity of cell-free ice nuclei produced by a fungus, Fusarium sp. was attributed to protein, but not to sulfhydryl groups, lipids, and sugars, perhaps in their active regions. The activity was stable or sustainable from pH 1–12 and for 10 min up to 50°C. These results suggest that the properties of ice nuclei of Fusarium sp. are more similar to those of lichen rather than bacteria.