Abstract: A method for degrading linalool using Pseudomonas strains is described. Also described are novel Pseudomons putida strains which degrade linalool and in some instances geraniol and citronellol. A method for producing 6-methyl-5-heptene-2-one using certain novel strains is also described.

Abstract: Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried compositions incorporating milk solids or other drying aids to facilitate drying and rehydration of the polysaccharides are described. The compositions are useful as quality (e.g. texture, stability or thickness) improvers for foods.

Abstract: A process for degrading volatile halogenated aliphatic hydrocarbons containing 1 to 3 carbon atoms using Pseudomonas fluorescens NRRL-B-18296 is described. The method preferably uses a carbon source, such as glucose or molasses, which stimulates the bacterium to degrade the hydrocarbons and which is readily degraded in the environment so that the halogenated aliphatic hydrocarbon is degraded to carbon dioxide, water and hydrochloric acid so that no toxic residues are produced.

Abstract: A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster lactic acid producing bacteria lowers the pH to below about 4.9. The result is a fermented meat with an appealing red color which rapidly develops during processing.

Abstract: A segment of a bacteriophage encoding for a polysaccharide depolymerase which has been cloned and expressed in Escherichia coli is described. In particular, bacteriophage ERA103 was found to consist of five EcoRI fragments labeled: A, 7.5-kb; B, 5.0-kb; C, 2.7-kb; D, 2.1-kb and E, 1.8-kb. Fragment B encodes for the depolymerase and was cloned into the positive-selection vector pOP203(A.sub.2.sup.+), pBR322 and the expression vector pKK223-3. The depolymerase is applied to rosaceous plants to prevent Fireblight caused by Erwinia amylovora by depolymerizing a polysaccharide produced by this bacteria.

Abstract: A method for degrading linalool using Pseudomonas strains is described. Also described are novel Pseudomonas putida strains which degrade linalool and in some instances geraniol and citronellol. A method for producing 6-methyl-5-heptene-2-one using certain novel strains is also described.

Abstract: A method for inhibiting psychrotrophic bacteria in milk products such as Cottage cheese, particularly cream dressed Cottage cheese, using a Pediococcus is disclosed. The inhibition is produced by antimicrobial metabolites generated in the food without fermentation by live Pediococcus.

Abstract: A method and compositions for the treatment of fireblight disease in plants are described. The compositions include a phage for Erwinia amylovora which produces fireblight and an enzyme produced by the phage which depolymerizes a polysaccharide produced by Erwinia amylovora which is the cause of the fireblight disease. Purified enzyme preparations are described.

Abstract: Derived microorganisms containing foreign DNA encoding for nisin production and a method for producing the derived microorganisms by transferring DNA to a recipient microorganism are described. The recipient microorganisms are preferably bacteria lacking in the ability to produce nisin. Nisin inhibits the growth of spoilage bacteria and is used in various materials for preservation, including foods and particularly at refrigeration temperatures. Nisin is also used in animals for improving the health of the animal. The foreign DNA is obtained from a donor microorganism and encodes for nisin production when transferred to the recipient microorganism.

Abstract: Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.

Abstract: Derived microorganisms containing foreign DNA encoding for nisin production and a method for producing the derived microorganisms by transferring DNA to a recipient microorganism are described. The recipient microorganisms are preferably bacteria lacking in the ability to produce nisin. Nisin inhibits the growth of spoilage bacteria and is used in various materials for preservation, including foods and particularly at refrigeration temperatures. Nisin is also used in animals for improving the health of the animal. The foreign DNA is obtained from a donor microorganism and encodes for nisin production when transferred to the recipient microorganism.

Abstract: A method and compositions for the treatment of fireblight disease in plants are described. The compositions include a phage for Erwinia amylovora which produces fireblight and an enzyme produced by the phage which depolymerizes a polysaccharide produced by Erwinia amylovora which is the cause of the fireblight disease. Purified enzyme preparations are described.

Abstract: A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.

Abstract: A bacterial method and compositions for degrading isoprenoids using selected Pseudomonas strains, particularly strains of Pseudomonas putida, are described. Plasmid pSRQ50 in the selected Pseudomonas strains was isolated from an isoprenoid rich environment. pSRQ50 is not naturally transmissible by conjugation and was found to encode for isoprenoid degradation. In addition, a method and compositions utilizing vector plasmid pRO1742 (pRO1600:Tn904) or other Tn904 containing vectors for transferring pSRQ50 and other transfer related plasmids by conjugal mating is described. Isoprenoids, such as citronellol and geraniol, from citrus wastes are degraded by the Pseudomonas strains.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture having the rapid, low temperature fermentation characteristics of Lactobacillus casei NRRL-B-15,438 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein starch is not fermented by the culture. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: Cloning vectors are described which include the streptomycin resistance (Sm.sup.r) determinant derived from Tn904. A single site for the restriction endonuclease, AvaI, is present within the Tn904 determinant for Sm.sup.r. A method is described for preparing the Tn904 containing cloning vectors through transposition of Tn904 to a parent cloning vector and then cloning of the Sm.sup.r gene into another vector segment. The cloning vector is important for inserting deoxyribonucleic acid segments, which encode for various characteristics such as chemical production, antibiotic resistance or bacterial cell properties, in the Sm.sup.r gene AvaI cleaved site and which normally provides a marker for identification of transformed strains of bacteria.

Abstract: Wine having a reduced malic acid content is produced by inoculating wine or must with an activated bacterial culture that converts malic acid to lactic acid. The activated bacterial culture is produced by inoculating a concentrate of the bacteria into fruit juice to provide a high number of bacterial cells in the juice and holding the inoculated juice for a period without significant increase in cell population of the bacteria. The bacteria concentrate is a lyophilized or frozen culture concentrate of the bacteria that has been grown on a medium containing malic acid. When producing the frozen concentrate, a freeze stabilizing agent may be mixed with the bacteria.

Abstract: Bacterial concentrates of cells of a Lactobacillus having the essential identifying characteristics of Lactobacillus sp. NRRL-B-15,036 which are useful for food fermentations are described. Lactobacillus sp. NRRL-B-15,036 ferments dextrose, but not sucrose or lactose, to produce lactic acid in the food. Lactobacillus sp. NRRL-B-15,036 is particularly useful for meat fermentations.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: Selected new bacteria of the genus Pseudomonas, particularly the species Pseudomonas putida and Pseudomonas aeruginosa, which have the ability to utilize organic compounds from the generic groups aliphatic, cyclo aliphatic, aromatic and/or polynuclear aromatic hydrocarbons are described. The source of genetic materials facilitating degradation of the aromatic compounds are metabolic plasmids. In particular, Pseudomonas putida or other Pseudomonas obtained from soil samples and having a non-transmissible and stable ability to degrade hexane (as well as related aliphatic hydrocarbons) are used as starting strains to produce the new bacteria. Transconjugal mating and selection for these genetic traits resulted in the production of bacteria capable of utilizing representative compounds of all the generic groups of the previously listed organic compounds. The bacteria are useful for waste degradation.