Abstract: The production of cis-dihydrodiol compounds of the formula ##STR1## where n is 0 or 1 (preferably 0) by the microbial oxidation of a diphenylaceylene compound of the formula ##STR2## using a mutant of a Pseudomonas bacteria at 25.degree. to 35.degree. C. and pH 6-8 is disclosed. The cis-dihydrodiol compound is in turn treated with an aqueous solution of a base to produce a corresponding 3-hydroxydiphenylacetylene compound or with an aqueous solution of an acid to produce a corresponding 2-hydroxyacetylene compound.

Abstract: Lactobacillus delbrueckii sub-species bulgaricus ATCC-55163, a strain of Lactobacillus delbrueckii sub-species bulgaricus that can produce essentially stereoisometrically pure L-(+)-lactic acid, and a process for producing essentially stereoisometrically pure L-(+)-lactic acid using the strain are disclosed. A method for producing a mutant strain of Lactobacillus that produces essentially stereoisometrically pure lactic acid is also disclosed.

Abstract: A process for producing a product with an intensified beer flavor is disclosed. The process comprises: steeping barley with water to produce steeped-out barley; treating the steeped-out barley with an enzyme promoter; preferably gibberellic acid; germinating the steeped-out barley to produce a green malt; heating the green malt to 70-89 C. for 0.5 to 3 hours while maintaining the moisture content of the green malt at 30-55 weight percent; drying the heated green malt to produce dried malt, the dried malt having a moisture content of 3.5-5.5 weight percent; making a mash from the dried malt by grinding and adding brewing water, thus producing a wort and a residue; separating the wort from the residue; boiling the wort to produce boiled wort; cooling and pitching the boiled wort with yeast to produce pitched wort; and fermenting the pitched wort to produce the product with an intensified beer flavor.

Abstract: A process for microbial conversion of benzocyclobutene to the corresponding 3,4-dihydrodiol followed by acid catalyzed dehydration to 4-hydroxybenzocyclobutene.

Abstract: The protection of food products from contamination by food pathogens, particularly Listeria monocytogenes, by incorporation of 6 to 50 ppm and preferably 6 to 15 ppm of beta-acids, as extracted from hops, into such food products.

Abstract: A natamycin producing Streptomyces species ferments to produce natamycin. A spore suspension of the Streptomyces species is propagated in a predetermined medium to obtain a quantity of Streptomyces cells. The Streptomyces cells ferment in a predetermined production medium having a controlled pH to produce a recoverable amount of natamycin.

Abstract: Improved production of ascorbic acid is obtained empolying Chlorella as a microorganism source and growing the culture under a controlled pattern of carbon source supply. Greatly improved ratios of ascorbic acid to total carbon supplied as well as enhanced ascorbic acid concentrations in the fermentor are obtained.C. pyrenoidosa UV101-158 was deposited at the A.T.C.C. on June 27, 1985 and given Accession No. 53170.