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: 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: 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 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: 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: An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.

Abstract: A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.