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: An improved electrolytic reactor is provided with a sealed enclosure subdivided into separate solution chambers for an anolyte and for a catholyte by the interposition of an electrically insulating septum with a microporous matrix. The microporous membrane, or septum, permits the controlled passage of ionic species but prevents the gross intermixing of the separate electrolytes in respective contact with the cathode and the anode of the reactor. At least one of the chambers defined on either face of the microporous septum is filled with electrically conductive particulate material--stainless steel balls in one embodiment--acting as extensions of the electrode in that chamber, so as to increase the electrically charged, stable surface available for electrolytic mass transfer.

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: An improved apparatus for the plating of the contact elements of encapsulated electronic components - suitably of the type known as P-Dip strips - is provided with a continuous flexible parts-carrier belt of stainless steel, running in a horizontally aligned loop, with the web of the belt vertical. In the lower edge of the belt an array of flexible gripping fingers is formed, provided with projections, suitable for engagement by laterally disposed cams, on alternating sides of the belt for successive grip fingers. A loading device, co-ordinated with the operation of the cams, presents a part to be plated into the gripping fingers during an interval when the belt is stationary and the cams have been activated to separate the tips of the grip fingers. Upon retraction of the cams the parts are securely held by the grip fingers and moved through the plating stations upon the activation of belt motion. After plating, the parts are released by cam action on the grip fingers.

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 of treating aqueous liquid and semi-liquid wastes to render them fit for ultimate disposal in a sedentary mass, by admixing with the waste a solidification agent, encapsulating the admixture before solidification in an elongate, pliable, tubular membrane, sealing the ends of the membrane, and allowing the admixture to set to a sedentary mass.

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: An improved gene splicing and recombinant plasmid transformation method is described. The method includes mechanical fragmenting of chromosomal DNA followed by conventional digestion with a restriction enzyme and gene splicing into a vector to provide recombinant plasmids in a bank of at least about 100 different plasmids. The plasmids in the bank are provided for transformation into a suitable host, particularly a plasmid free bacterium of the same species from which the chromosomal DNA or the vector is derived. The method provides high transformation frequencies because of the presence of multiple "super coiled" or closed coiled recombinant plasmids in the bank. The method also allows for the direct selection of many different phenotypic traits in a pool of the transformed hosts. The selected hosts are useful for the production of various gene products.

Abstract: An improved apparatus for the plating of the projecting, bent contact elements of electronic components encapsulated in ceramic packages--suitably of the type known as C-Dips--is provided with a continuous flexible conveyor belt of stainless steel running in a vertically aligned loop with a web of the belt horizontal. The edges of the belt are bevelled to receive, pressed thereover, a gap between the ceramic package and the selvedge associated with the untrimmed lead frame of the contact elements in a frictional, reversible grip. The parts to be plated are forced onto the edge of the intermittently moving belt during its period of rest, and are carried through the treatment stations of the plating apparatus as the belt progresses from a loading station towards an unload station, after the parts have been plated, where the individual encapsulated electronic components are stripped from the belt into receiving trays or magazines.

Abstract: Non-sucrose fermenting strains of Pediococcus pentosaceus are described. The non-sucrose fermenting Pediococcus pentosaceus strains have been cured to remove a single, natural plasmid which has been found to control the fermentation of sucrose to produce lactic acid. The natural plasmid removed is between about 30 to 35 megadaltons in molecular weight. Compositions including the non-sucrose fermenting strains of Pediococcus pentosaceus are useful for food fermentations, particularly meat fermentations.

Abstract: Improved cloning vectors derived from pRO1614 are described. One of these vectors, pRO1727, is suitable for cloning using DNA cleaved with the restriction endonuclease, PstI, and allows selection for the recovery of recombinant plasmids using tetracycline resistance. The cloning efficiency observed for pRO1727 is higher than described previously for pRO1614 and the host range of this vector is now restricted to Pseudomonas bacteria. Another vector, designated pRO1729, is described and developed from pRO1727 by deletion of a portion of its DNA and incorporation of a segment of DNA which encodes for resistance to the antibiotic, chloramphenicol. The chloramphenicol resistance determinant has a cleavage site for restriction endonuclease EcoRI within its chloramphenicol resistance determinant. Thus, DNA cloned into this site results in the loss of chloramphenicol resistance which can be detected subsequent to a cloning experiment. Both pRO1727 and pRO1729 are more useful in Pseudomonas for cloning than pRO1614.

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.

Abstract: Plants susceptible to pathogenic fungi are contacted with a mutant strain of Pseudomonas putida, particularly Pseudomonas putida NRRL-B-12537 which produces iron complexing siderophores thereby affording protection from the fungi. The Pseudomonas competes with the fungi for iron found in the soil thereby inhibiting the fungi growth. The method is particularly effective in controlling Fusarium oxysporum Sp lycopersici on tomato plants.

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: The present invention relates to novel, broad bacterial host range small plasmid deoxyribonucleic acid rings which serve as cloning vehicles for DNA fragments, particularly those separated from other plasmid rings or from chromosones, recombined with the small plasmid rings and to the processes for recombining the plasmid rings and to processes for transferring them between host bacteria. In particular, the present invention relates to the aggregate plasmid ring RP1/pRO1600, to pRO1600 and plasmid ring derivatives thereof, particularly including pRO1601; pRO1613 and pRO1614, all of which are carried for reference purposes in Pseudomonas aeruginosa ATCC 15692 (also known as strain PAO1c) and are on deposit at the Northern Regional Research Laboratories (NRRL) of the United States Department of Agriculture at Peoria, Ill. The plasmid ring RP1 (also known as R1822) is deposited in Pseudomonas aeruginosa NRRL-B-12123 (and is a known plasmid ring). The pRO1600 portion of the aggregate is a new plasmid ring.

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: A palladium electroplating solution containing the palladium in the form of a soluble organopalladium complex of an inorganic palladium salt, an organic polyamine complexing agent, a cyclic imide and a nitrogen containing heterocyclic compound having a six-membered ring.

Abstract: A method for the preparation of naturally stabilized, thick bodied, fermented milk products by fermentation is described. Mixed cultures of milk fermenting, non-slime, lactic acid producing bacteria and slime producing Streptococcus lactis, Streptococcus cremoris or mixtures thereof having the thickening characteristics in milk of Streptococcus cremoris NRRL-B-12,361, 12,362 or 12,363 are used, preferably in addition with a diacetyl producing bacterium for flavor. The fermented milk products are thick bodied without any ropiness or sliminess and are stable to separation of whey from curd upon storage at refrigeration temperatures, with little or no added stabilizing agents such as gums and starches or thickening agents such as added non-fat milk solids. The preferred product is a thick bodied buttermilk.