The mixed lymphocyte reaction in tissue culture is used to detect the tumor induced autoimmune reaction which has been found to be characteristic of lymphoid malignancies. Lymphocytes from blood, spleen, and lymph nodes are employed in combinations of two. A mixed lymphocyte reaction from any one of the three possible combinations is indicative of the presence of a lymphoid malignancy.

The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the compounds having the general formula ##STR1## wherein, when n is 0, R is hydrogen, methyl, acetyl, ethyl or pyridyl-2; when n is 1, R is hydrogen, methyl, ethyl or acetyl; and, when n is 2, R is hydrogen, methyl, ethyl, acetyl or furfuryl.

Enzymatically active micro-organisms adapted to the conversion of hydrocarbons by growth in relatively nonvolatile hydrocarbons are substantially freed of such nutrient hydrocarbon by extraction with a relatively volatile hydrocarbon solvent having from 4 to 7 carbon atoms per molecule and residual solvent hydrocarbon is removed by suitable vaporization means without impairing the activity of said micro-organisms.

A process for the fermentative production of D-arabitol by cultivating under aerobical condition a micro-organism Pichia ohmeri No. 230 (ATCC Deposit No. 20209) in a nutrient medium containing fermentable saccharides such as glucose, sucrose, mannose, fructose and the like as carbon source, and recovering D-arabitol accumulated in the cultivated liquor. D-arabitol is thus obtained at a high yield without substantial formation of other polyhydric alcohols having similar properties.

A process for producing xylitol by fermentation (xylitol is useful as sweetening materials or treating agents of diabetics), which comprises (i) culturing yeasts, for example, Debaryomyces sake (ATCC 20,212) in a culture medium containing glucose so as to produce D-arabitol, (ii) after the sterilization of said culture medium, culturing acetic acid bacteria, for example, Acetobacter suboxydans ATCC 621 therein so as to produce D-xylulose, and further, (iii) with or without separating D-xylulose ...

The present disclosure is directed to a process for producing amino acids such as L-glutamic acid which comprises culturing a gaseous hydrocarbon-assimilating micro-organism capable of producing said amino acid in an aqueous nutrient medium under aerobic conditions and in the presence of gaseous hydrocarbons as the main carbon source and a fermentation enhancer.

A more efficient process for the preparation of 6-amino-penicillanic acid has been devised which employs a penicillin amidase enzyme in the presence of a hydrazide compound. For example, Streptomyces lavendulae is employed to hydrolyze enzymatically penicillin V, said hydrolysis being conducted in the presence of a hydrazide such as benzhydrazide to produce superior yields of 6-aminopenicillanic acid from concentrations of penicillin in the range of 2 to 15 percent.

A method for determining the population density of bacterial cells in an environment comprising, 1. separating substantially all nonbacterial cells from an aqueous sample of the environment, for example, by low force centrifugation, 2. separating substantially all bacterial cells from the sample, e.g., by filtration, 3. extracting adenosine triphosphate (hereinafter referred to as ATP) from the bacterial cells, 4. measuring the quantity of ATP present, such as, by reacting the ATP with luciferin...

.alpha.-KETOGLUTARIC ACID IS OBTAINED IN GOOD YIELDS BY AEROBIC CULTURING OF CERTAIN STRAINS OF Candida and Saccharomyces on culture media containing hydrocarbons as principal carbon source. The yield is enhanced by the presence of trace amounts of vitamin B.sub.1, Zn.sup.+.sup.+ , Cu.sup.+.sup.+ , and/or Fe.sup.+.sup.+ .

A soy protein having excellent water-solubility, gel-forming ability, water-binding property and emulsifying property is obtained by separating the protein at a temperature below 80.degree. C. in an acidic condition from soy milk which is obtained from soybean meal or soybeans by water extraction, alkalizing the protein with an alkalizing agent, returning the pH to about neutral with acid and thereafter heating the resulting protein solution at a temperature above 60.degree. C.