A natural biopreservative for a flour product, a preparation method therefor and an application thereof. The natural biopreservative for the flour product is prepared by mixing lactic acid bacteria, distiller's yeast, an edible culture medium, and water, and performing fermentation, wherein, in parts by weight, 0.5-5 parts of the lactic acid bacteria, 0.5-5 parts of the distiller's yeast, 90-130 parts of the edible culture medium, and 90-130 parts of water. The natural biopreservative for a flour product of the present invention is prepared by fermentation using common lactic acid bacteria, distiller's yeast and edible culture medium, the raw materials are readily available and the preparation process is simple. When the biopreservative is applied to the production of the flour product, secondary or even multiple times of fermentation is not needed, the use method is simple, and the shelf life of the flour product is extended. Therefore, the shelf life of the product is extended, freshness within the shelf life is improved, and waste of the product is reduced.

The present application relates to a bacterial strain and a biologically active culture thereof, as well as the uses of said bacterial strain and said biologically active culture in food or feed-grade substance, food or feed composition and food or feed product.

Methods for forming packaged semiconductor devices including backside power rails and packaged semiconductor devices formed by the same are disclosed. In an embodiment, a device includes a first integrated circuit device including a first transistor structure in a first device layer; a front-side interconnect structure on a front-side of the first device layer; and a backside interconnect structure on a backside of the first device layer, the backside interconnect structure including a first dielectric layer on the backside of the first device layer; and a first contact extending through the first dielectric layer to a source/drain region of the first transistor structure; and a second integrated circuit device including a second transistor structure in a second device layer; and a first interconnect structure on the second device layer, the first interconnect structure being bonded to the front-side interconnect structure by dielectric-to-dielectric and metal-to-metal bonds.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. Preferably, the compositions comprise a blend of one or more glycolipids and one or more lipopeptides. Even more preferably, the compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.

A 3D semiconductor device including: a first level including a first single crystal layer and first transistors, which each include a single crystal channel; a first metal layer with an overlaying second metal layer; a second level including second transistors, overlaying the first level; a third level including third transistors, overlaying the second level; a fourth level including fourth transistors, overlaying the third level, where the second level includes first memory cells, where each of the first memory cells includes at least one of the second transistors, where the fourth level includes second memory cells, where each of the second memory cells includes at least one of the fourth transistors, where the first level includes memory control circuits, where second memory cells include at least four memory arrays, each of the four memory arrays are independently controlled, and at least one of the second transistors includes a metal gate.

A field-effect transistor includes a substrate, a channel on the substrate including a stem including silicon extending in a vertical direction from the substrate and a number of prongs including silicon extending in a horizontal direction from the stem and spaced apart from each other along the vertical direction, an interfacial layer surrounding the stem and the prongs of the channel, a dielectric layer on the interfacial layer and surrounding the stem and the prongs of the channel, and a metal gate on the dielectric layer and surrounding the stem and the prongs of the channel.

The present invention provides antimicrobial compositions comprising an Aspergillus fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions and methods of using the antimicrobial compositions to prevent the growth of a microbe.

The present invention provides, in part, a Paenibacillus sp. isolate, designated Paenibacillus polymyxa JB05-01-1, as well as an anti-microbial agent obtained from the bacterium or cell culture supernatant thereof. Compositions, methods and uses are also provided.

The present invention relates to the use of phyllosphere-associated lactic acid bacteria that demonstrate inhibitory effects on the growth and maintenance of human pathogens, such as Salmonella enterica, on the surface of food products, particularly fresh fruits and vegetables. Particular strains of Enterococcus avium and Lactococcus lactis are described and detailed for their atypical pathogen-inhibiting phenotypes.

A fermentate and methods for producing a fermentate and for killing or inhibiting the growth of a contaminating microorganism on or within a food product using a GRAS strain of Bacillus that does not produce organic acids at a level effective to inhibit the growth of microorganisms but does contain metabolites that have antibacterial and antifungal activity at a broad range of pH including >5.5 is disclosed. A food product comprising a fermentate having a cellular mass component from a GRAS strain of Bacillus is also disclosed. The GRAS strain of Bacillus may be selected from a group consisting of Bacillus amyloliquefaciens, Bacillus marisflavi, Bacillus licheniformis, Bacillus paralicheniformis, Bacillus subtilis, Bacillus megaterium, Bacillus pumilus, Bacillus safensis, Bacillus siamensis, Bacillus tequilensis, and Bacillus toyonensis.