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 U.S. Department of Agriculture at Peoria, Il. 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: 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 U. S. Dept. 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 vegetables by generating lactic acid in an acidic brine solution using selected cultures of Pediococcus pentosaceus which have rapid low temperature fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which effectively and rapidly removed brine carbohydrate thus lowering the pH at unusually low brine temperatures less than about 25.degree. C. (77.degree. F.) and at high salinity. A stimulatory food grade, metal salt, preferably a manganese salt, is provided in the acidic brine solution with the Pediococcus pentosaceus to accelerate growth and reduce the fermentation time. The method is particularly adapted to the controlled fermentation of cucumbers in making pickles.

Abstract: Naturally stabilized fermented milk products are prepared with a concentrate of Streptococcus thermophilus cells that produce a stabilizer in situ when cultured in milk. The concentrate is obtained by culturing the stabilizer-producing Streptococcus thermophilus in a growth medium including milk solids to obtain at least about 10.sup.8 cells per ml. The growth medium preferably contains maltose, sucrose, fructose or lactose which enhances stabilizer formation.

Abstract: A nest or hive for bee culture having spirally wound alternate layers of flat and corrugated materials respectively and contained within a predator and parasite resistant holder for attachment to a field support structure.

Abstract: An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

Abstract: A method and bacterial compositions are described for producing fermented meat by generating lactic acid using selected cultures of Pediococcus pentosaceus which have unique low temperature meat fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which is unusually rapid in lowering the pH at low meat temperatures. A stimulatory, edible metal salt, preferably a manganese salt, is provided in the meat with the Pediococcus pentosaceus to reduce or eliminate preservative inhibition and/or to accelerate growth at meat temperatures between 15.6.degree. C. (60.degree. F.) to 26.7.degree. C. (80.degree. F.). Preservatives to prevent spoilage and rancidity can be used in the meat and can include hydroxyaryl antioxidants, particularly butylated hydroxytoluene (BHT) and/or butylated hydroxyanisole (BHA). BHT and/or BHA together with other meat preservatives, particularly sodium chloride, severely inhibit NRRL-B-11,465 at low meat temperatures between 15.6.degree. C. (60.degree. F.

Abstract: A method and apparatus for cleaning bee culture nests or hives of the spirally wound type, which are formed by spirally wound strips of corrugated and separator material. Bee larvae are removed and the nests cleaned by unwinding and separating the corrugated and separator strips, mechanically cleaning the strips and rewinding them to form a hive for reuse. The mechanical cleaning of the corrugated strip is accomplished by a plurality of fingers arranged to move through the flutes on each side thereof to remove the bee larvae. Scrapers contact both sides of the separator strip to remove the remaining adherent nesting material or "debris".

Abstract: A plasma reactor includes a series of parallel disposed electrodes carried in a vacuum vessel chamber. The series of electrodes is adapted to have alternate polarities. Supporting brackets are provided for positioning workpieces, such as multilayer printed circuit boards, parallel to and between electrodes of alternate polarities. The supporting brackets are electrically isolated from the electrodes. Furthermore, a uniform gas flow is directed across the surfaces of the workpieces upon their being subjected to a gas discharge plasma, by providing the plasma reactor with a parabolically-shaped door defining a parabolic surface within the vacuum vessel chamber, as well as vertically disposed baffle plates and at least three radial gas inlets located equidistantly about said chamber. The radial gas inlets have discharge ends directed at the parabolic surface of the door and are located between the baffle plates and the parabolic door surface.

Abstract: A palladium electroplating solution contains the palladium in the form of a soluble organopalladium complex of an inorganic palladium salt and an organic polyamine complexing agent. The solution also preferably contains an imide and free complexing agent.

Abstract: A silver and silver alloy electroplating bath; electrolytic solution; water-soluble silver complex for incorporation therein; and the process for electrodeposition of silver and silver alloys; wherein the electrolytic solution and bath have a pH of at least 6, is free of cyanide, and comprises a water-soluble complex formed from the reaction of a silver salt or compound and an organic complexing agent selected from a pyrrolidine-2,5-dione or a 3-pyrroline-2.5-dione.

Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

Abstract: Storage stable, lyophilized, acid producing bacteria, such as lactic acid bacteria, are prepared by lyophilizing the bacteria in the presence of at least 5% by weight of the bacteria of a basic organic or inorganic buffering agent, preferably an alkali metal salt of glycerophosphate, to provide lyophilized bacteria containing less than 5% by weight water, and sealing the lyophilized bacteria in a container while in a vacuum or surrounded by a gaseous atmosphere substantially free of oxygen, preferably argon which is essentially free of oxygen.

Abstract: A biologically concentrated Streptococcus diacetylactis is used to develop in creamed cottage cheese a desirable diacetyl flavor and aroma when creamed cottage cheese is stored at refrigeration temperatures. The biologically concentrated Streptococcus diacetylactis is prepared without mechanical concentration by growing Streptococcus diacetylactis on a special media to produce at least about 10.sup.9 cells per ml.

Abstract: Bright gold or gold alloy electroplating employing a preformed fully neutralized salt of a cobalt or nickel metal organophosphorus chelate as the brightening agent.

Abstract: A novel mutant strain Streptococcus diacetilactis NRRL-B-8177 which is particularly adapted for the preparation of creamed Cottage cheese without fermentation (or prior incubation) of the creaming mixture or dressing is described. This strain produces about one-half of the acid produced by S. diacetilactis 18-16 which is regarded as the best bacterium that is commercially available for use in Cottage cheese. Improved flavor and prophylaxis against spoilage bacteria of the dressed Cottage cheese is preferably provided by blending a concentrate of the Streptococcus diacetilactis NRRL-B-8177 cells with a creaming mixture at less than about 50.degree. F. (10.degree. C.) and then mixing the cold cream mixture with dry Cottage cheese curd cooled to less than about 50.degree. F. and maintaining the temperature at less than about 50.degree. F.

Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

Abstract: An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

Abstract: A method is described which uses a composition including a small non-toxic amount (less then about 0.001 part per part of the composition) of a water soluble adhesive agent, particularly an alkali metal salt of carboxymethyl cellulose, with water and with nitrogen fixing bacteria for applying the bacteria on the surfaces of seeds of the plant family leguminosae or on particles surrounding the seeds including soil particles or combinations thereof. The nitrogen fixing bacteria are of a symbiotic species and are selectively isolated from effectively nodulated plants of the variety to be inoculated so that they are efficient in inducing effective root nodulation in the plants. Novel compositions are described which include the bacteria mixed with water and the adhesive agent and which are prepared by a manufacturer, frozen for shipment, and then thawed and substantially diluted with water by the farmer or other user for application.

Abstract: A non-cyanide silver and silver-alloy electroplating bath composed of silver salts with imides of organic dicarboxylic acids which form a useful complex. Alloy deposits of silver with up to 5 percent of Copper, Cadmium, Gold, Antimony, Palladium and similar related metals can be prepared.