The present invention relates to a mutant strain of Lactococcus lactis and its application, and belongs to the field of food biotechnology. The mutant strain, Lactococcus lactis WH101, was screened for its better tolerance to harsh environmental factors, especially higher acid tolerance. The OD.sub.600 of Lactococcus lactis WH101 was increased by 5.5 times than that of the parent strain when cultured at pH 4.5. The survival rate of the mutant strain was 22.4 times higher than that of the parent strain after 3 hr treatment in pH 4.0 culture medium. The survival rate of the mutant strain was 5.2, 2.0 and 1.9 times over that of the parent strain treated with 15% ethanol for 4 hr, 15% NaCl for 6 hr and 1 mM H.sub.2O.sub.2 for 3 hr, respectively.

The invention provides compositions and methods related to selective inhibition of PPO11 and use for improving shelf life of a plant or parts thereof. In accordance with the invention, for example, compositions for topical application to a plant or part thereof, are provided that can reduce browning of the plant or part thereof to extend shelf life.

A method of generating an antimicrobial agent is disclosed. The method comprises:

(a) culturing Bacillus cells in a medium under conditions effective to allow secretion of at least one antimicrobial agent into the medium; and

(b) purifying the at least one antimicrobial agent from the medium to generate a purified preparation comprising the at least one antimicrobial agent.

Uses of the antimicrobial agents secreted from the Bacillus cells are also disclosed.

A method of generating an antimicrobial agent is disclosed. The method comprises:

(a) culturing Bacillus cells in a medium under conditions effective to allow secretion of at least one antimicrobial agent into the medium; and

(b) purifying the at least one antimicrobial agent from the medium to generate a purified preparation comprising the at least one antimicrobial agent.

Uses of the antimicrobial agents secreted from the Bacillus cells are also disclosed.

The present disclosure relates to a new post-harvest treatment method which can be applied to harvested agricultural produce to reduce post-harvest spoilage or decay.

The present disclosure relates to a new post-harvest treatment method which can be applied to harvested agricultural produce to reduce post-harvest spoilage or decay.

The invention relates to a composition comprising natamycin and at least one compound selected from C4-C22 fatty acids, monoglycerides of these fatty acids and/or derivatives of these fatty acids. The invention further relates to methods employing said composition for protecting a plant or plant part, for improving the development and/or yield of an agricultural plant, and for protecting a soil and/or a growth substrate.

The present disclosure provides a blueberry fresh-keeping agent, preparation method and applications thereof, the fresh-keeping agent consisting of 0.03%-0.5% of a Galla chinensis extract, 0.5%-1.0% of ascorbic acid and 1.0%-2.0% of chitosan, and pH is 2.0-6.0. The fresh-keeping agent provided by the present disclosure may significantly inhibit blueberry Botrytis cinerea, effectively alleviate post-harvest blueberry membrane lipid peroxidation, maintain blueberry cell membrane completeness, and extend storage time of blueberries from 20 days in conventional cooling to 50 days, blueberry decay rate is reduced within 10%, and weight loss rate is controlled within 5%, achieving relatively long-term, high-quality fresh-keeping storage of blueberries. The blueberry fresh-keeping agent of the present disclosure is safe to use, and blueberries treated have no toxic and harmful substances, and have the characteristics of high efficiency, safety and environment-friendly.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.