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 treating liquid and semi-liquid wastes to render them fit for ultimate disposal, by first determining the ionic charge of the waste counter ions. An appropriate suspension of emulsified asphalt particles is then selected having an opposite particle charge to the ionic charge of the waste counter ions. The waste is then mixed with the selected suspension of emulsified asphalt particles at ambient temperature in an amount sufficient to react with the waste counter ions and coalesce into a hydrophobic mass.

Abstract: A method and apparatus for treating human waste by solidification. The method performed by the disclosed embodiment comprises receiving the waste in a toilet or receptacle, liquidizing the waste with a macerating pump, adding to the liquidized waste a solidification agent, mixing the liquidized waste and the solidification agent, and transferring the mixture of waste and solidification agent to a disposable container. The disposable container can be discarded through conventional solid waste handling procedures or discarded in sanitary landfills. The disclosed apparatus introduces a quantity of solidification chemicals into a liquidized waste provided from a holding tank of a recirculating toilet, and directs the mixture of waste and solidification agent into the disposable container.

Abstract: A method of controlling the gelling time during the solidification of multi-phased liquid and semi-liquid wastes comprising admixing the waste with cement, a powdered alkali metal silicate and a liquid alkali metal silicate.

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 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: 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.