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VAN DER VEN, AND A. P. DE JONGE. Preparation of optically active y-and 6lactones by microbiological reduction of the corresponding keto acids. Appl. Microbiol. 11:389-393. 1963.-It was found, by means of simple screening methods, that several yeasts (Saccharomyces and Candida), molds (Cladosporium), and bacteria (Sarcina) are able to reduce keto acids to hydroxy acids, which are easily converted into lactones. Chemical analysis showed that some of the microorganisms (Saccharomyces and Candida) produce dextrorotatory lactones and others (Cladosporium and Sarcina) produce levorotatory lactones. High yields of dextrorotatory (both y-and 6-lactones) were obtained by using Saccharomyces cerevisiae. The physical properties of the carefully distilled lactones obtained indicated high purity and high optical purity.

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As heat sterilization of glass bottles often results in breakage and of most plastic containers in deformation, we investigated a rapid low‐temperature sterilization method as an alternative. Vapour evolving from hydrochloric acid was chosen because it does not leave toxic residues which might contaminate food packed in treated containers. Vapour evolving from 0.25 ml of 31% (w/w) hydrochloric acid reduced the number of viable spores of aerobic and anaerobic bacteria in bottles (300 ml) by a factor of at least 2500 and that from 0.01 ml of 37% (w/w) hydrochloric acid reduced the number of mould spores by a factor of over 40 000 within 5 min at 20°C.