公开(公告)号：US5206170A

公开(公告)日：1993-04-27

申请号：US769534

申请日：1991-10-01

申请人： Takeshi Sato ,  Nobuko Kubo ,  Hirofumi Akano ,  Yoshiya Kawamura ,  Shigesada Iijima

发明人： Takeshi Sato ,  Nobuko Kubo ,  Hirofumi Akano ,  Yoshiya Kawamura ,  Shigesada Iijima

IPC分类号： C12Q1/00 ,  G01N33/00

CPC分类号： C12Q1/005 ,  C12Q1/001 ,  G01N33/0042 ,  Y10S435/817

摘要： In a sulfur dioxide detector using SO.sub.2 -oxidant microbes, a bio-membrane is located at one end of an oxygen concentration sensor, the bio-membrane containing the SO.sub.2 -oxidant microbes between an immobilized membrane and a gas permeable membrane. The sensor has an electrode in contact with the immobilized membrane. A dish-shaped or frusto-conical cell has an open end which is in contact with the gas permeable membrane so that SO.sub.2 -laden solution supplied to the cell causes sulfurous acid to oxidize to sulfuric acid as the SO.sub.2 permeates through the bio-membrane so as to change an output from the sensor. An inlet and outlet hole are formed on a sidewall of the cell. The outlet hole is located to be always directly above the inlet hole so as to drain foam formed when the SO.sub.2 -laden solution is supplied to the cell through the inlet hole and drained from the outlet hole.

公开(公告)号：US4378375A

公开(公告)日：1983-03-29

申请号：US196087

申请日：1980-10-10

申请人： Yoshio Kunimatsu ,  Shoji Ohmori ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

发明人： Yoshio Kunimatsu ,  Shoji Ohmori ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

IPC分类号： C12J1/04 ,  C12J1/00 ,  C12P7/54

CPC分类号： C12J1/00

摘要： Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27.degree.-32.degree. C. until the acetic acid concentration of the fermenting broth (after the initiation of fermentation) reaches 12-15 percent weight by volume. Then the temperature of the fermenting broth is lowered by 0.5.degree. C. to 2.degree. C. Fermentation is continued at the lower temperature until the concentration of acetic acid increases by between 0.05 to 2 percent weight by volume. At this time, the temperature is again reduced by from 0.5.degree. C. to 2.degree. C. The fermentation is continued, with subsequent temperature reductions of from 0.5.degree. C. to 2.degree. C. each time that the concentration of acetic acid in the fermentation broth increases by 0.05 to 2 percent weight by volume over the highest concentration found in the course of the fermentation at the preceeding temperature stage, until the desired concentration of acetic acid is obtained. However, at no time is the temperature of the fermenting broth allowed to fall below 20.degree. C.

摘要翻译： 醋酸浓度高于20体积重量的醋通过将发酵液的温度保持在27℃-32℃直到发酵液的乙酸浓度（发酵开始后）在浸没式发酵中产生 ）达到12-15重量％。 然后将发酵液的温度降低0.5℃至2℃。在较低温度下继续发酵，直到乙酸浓度增加0.05-2体积％。 此时，温度再次从0.5℃降低至2℃。继续发酵，随后的温度降低为0.5℃至2℃，每次将乙酸浓度 发酵液比在前一阶段发酵过程中发现的最高浓度增加0.05-2％，直到获得所需浓度的乙酸。 然而，发酵液的温度在任何时候都不能低于20℃。

公开(公告)号：US5914257A

公开(公告)日：1999-06-22

申请号：US987260

申请日：1992-12-07

申请人： Masahiro Fukaya ,  Kenji Tayama ,  Toshimi Tamaki ,  Haruko Izumo ,  Hajime Okumura ,  Yoshiya Kawamura

发明人： Masahiro Fukaya ,  Kenji Tayama ,  Toshimi Tamaki ,  Haruko Izumo ,  Hajime Okumura ,  Yoshiya Kawamura

IPC分类号： C12N1/21 ,  C12N9/02 ,  C12N9/04 ,  C12N15/09 ,  C12N15/53 ,  C12P7/54 ,  C12R1/02

CPC分类号： C12N9/0008 ,  C12P7/54 ,  C12Y102/01003 ,  C12Y102/01004 ,  C12Y102/01005

摘要： This invention relates to the structural gene for the membrane-bound aldehyde dehydrogenase derived from microorganisms belonging to the genus Acetobacter, said structural gene having a molecular size of about 3.6 Kb and having a restriction enzyme cleavage map as shown in FIG. 1; to a plasmid containing said structural gene; to an acetic acid bacterium transformed by said plasmid; and to an acetic acid fermentation process using said transformant.

摘要翻译： 本发明涉及来自属于醋杆菌属的微生物的膜结合醛脱氢酶的结构基因，所述结构基因具有约3.6Kb的分子大小，并具有如图1所示的限制酶切割图。 1; 涉及含有所述结构基因的质粒; 向由所述质粒转化的乙酸细菌; 以及使用所述转化体的乙酸发酵方法。

公开(公告)号：US5426042A

公开(公告)日：1995-06-20

申请号：US179593

申请日：1994-01-07

申请人： Shigeru Maeda ,  Akira Ohki ,  Takeshi Sato ,  Naho Kato ,  Hirofumi Akano ,  Yoshiya Kawamura ,  Keizo Hatagaki ,  Yasushi Takahashi ,  Mikio Yamada ,  Hajime Okumura

发明人： Shigeru Maeda ,  Akira Ohki ,  Takeshi Sato ,  Naho Kato ,  Hirofumi Akano ,  Yoshiya Kawamura ,  Keizo Hatagaki ,  Yasushi Takahashi ,  Mikio Yamada ,  Hajime Okumura

IPC分类号： C12Q1/00 ,  G01N33/18 ,  C12N11/10 ,  C12N1/12 ,  C12N11/04 ,  G01N27/26

CPC分类号： G01N33/1806 ,  C12Q1/001 ,  G01N33/1866 ,  G01N33/1893 ,  Y10S435/817 ,  Y10S435/852

摘要： A BOD analyzer is prepared having a microbe sensor containing an oxygen electrode and a microbe membrane. The microbe membrane is made by immobilizing microorganisms belonging to the genus Klebsiella in the membrane. Specifically, the BOD analyzer has a flow cell equipped with a microbe sensor containing an oxygen electrode and a microbe membrane, and a liquid passage which is connected with an entrance of the flow cell and which is equipped with an outlet. The microbe membrane is made by immobilizing microorganisms belonging to Klebsiella oxytoca 12092 strain in a porous hydrophilic membrane having an average pore size of 0.65-3 .mu.m in diameter by using at least one gelating agent selected from alginic acid or salts thereof, agar, gellan gum, xathane gum, gelatine, carageenan, locust bean gum, methylcellulose, pectin, or pullulan. The BOD analyzer can be used for batch or continuous BOD analysis and enables carrying out BOD analysis in a short period of time.

摘要翻译： 制备具有含有氧电极和微生物膜的微生物传感器的BOD分析仪。 微生物膜通过将属于克雷伯菌属的微生物固定在膜中而制成。 具体而言，BOD分析装置具有配置有含有氧电极和微生物膜的微生物传感器的流通池，与流通池的入口连接并具有出口的液体通道。 通过使用至少一种选自藻酸或其盐，琼脂，结冷胶的凝胶剂，将属于克雷伯氏菌12092菌株的微生物直接固定在平均孔径为0.65-3μm的多孔亲水膜中来制备微生物膜 口香糖，xathane胶，明胶，角叉菜胶，刺槐豆胶，甲基纤维素，果胶或支链淀粉。 BOD分析仪可用于批量或连续BOD分析，可在短时间内进行BOD分析。

公开(公告)号：US5236567A

公开(公告)日：1993-08-17

申请号：US528088

申请日：1990-05-24

申请人： Akira Nanba ,  Masahiro Fukaya ,  Hajime Okumura ,  Yoshiya Kawamura

发明人： Akira Nanba ,  Masahiro Fukaya ,  Hajime Okumura ,  Yoshiya Kawamura

IPC分类号： C12Q1/00

CPC分类号： C12Q1/004 ,  Y10S435/817 ,  Y10S436/806

摘要： An enzyme sensor, which comprises an enzyme-modified electrode and a counter electrode, wherein the enzyme-modified electrode comprises, as electrode components, an enzyme and/or an enzyme-containing substance and mediator. The enzyme sensor is useful in analysis, such as the analysis of compounds in foods or components in the living body, the diagnosis of diseases and the control of reaction processes. The preparation of the enzyme-modified electrode is also described.

公开(公告)号：US4654306A

公开(公告)日：1987-03-31

申请号：US703705

申请日：1985-02-21

申请人： Etsuzo Entani ,  Seiichi Fujiyama ,  Shoji Ohmori ,  Hiroshi Masai

发明人： Etsuzo Entani ,  Seiichi Fujiyama ,  Shoji Ohmori ,  Hiroshi Masai

IPC分类号： C12N1/20 ,  C12J1/00 ,  C12J1/04 ,  C12P7/54 ,  C12R1/02

CPC分类号： C12R1/02 ,  C12J1/00 ,  C12P7/54 ,  Y10S435/823

摘要： A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium containing at least 4 w/v % of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been isolated and used for the fermentation production of vinegar without undertaking the conventional inoculation process using the prior art seed vinegar to provide a high-quality vinegar of high acetic acid concentration such as white vinegar, with high production efficiency.

摘要翻译： 属于醋杆菌属的乙酸菌属的新品种，其中给出了乙酸杆菌属乙酰胆碱MH-24（FERM BP-491）的科学名称。 细菌可以在含有至少4w / v％乙酸的培养基中生长，pH最高为3.5。 已经分离出纯净的物种样品，用于发酵生产醋，而不使用现有技术的种子醋进行常规接种过程，以高生产效率提供高醋酸浓度的高醋酸醋，如白醋。

公开(公告)号：US4241095A

公开(公告)日：1980-12-23

申请号：US965911

申请日：1978-12-04

申请人： Kunihiko Shibata ,  Genji Yamaguchi ,  Kimio Takeda ,  Hiroshi Masai

发明人： Kunihiko Shibata ,  Genji Yamaguchi ,  Kimio Takeda ,  Hiroshi Masai

IPC分类号： A23L27/50 ,  A21D4/00

CPC分类号： A23L27/50

摘要： A method for preserving soy sauce which comprises admixing therewith acetic acid and a salt of acetic acid, propionic acid, butyric acid, malic acid, tartaric acid, citric acid or lactic acid. The amount of the acid salt is in excess of the amount of acetic acid. The method provides a sufficient antiseptic effect without producing a sour taste and without greatly lowering the pH.

摘要翻译： 一种保存酱油的方法，其包括与乙酸和乙酸，丙酸，丁酸，苹果酸，酒石酸，柠檬酸或乳酸的盐混合。 酸盐的量超过乙酸的量。 该方法提供了足够的防腐效果，而不产生酸味，并且不会大大降低pH。

公开(公告)号：US5916616A

公开(公告)日：1999-06-29

申请号：US917531

申请日：1997-08-26

申请人： Yasuyuki Kuwada ,  Takayuki Kaga ,  Yoshiya Kawamura

发明人： Yasuyuki Kuwada ,  Takayuki Kaga ,  Yoshiya Kawamura

IPC分类号： A23L7/109 ,  A23L19/10 ,  A23L19/12 ,  A23K1/16

CPC分类号： A23L19/13 ,  A23L19/105 ,  A23L19/11 ,  A23L7/109

摘要： A process for producing starch noodles, which comprises adding 45-55 parts by weight of hot water to 100 parts by weight of starch obtained from at least one member-selected from the group consisting of potato, sweet potato, tapioca, corn, wheat and a product thereof followed by being mixed to prepare large particles of dough and then extruding the dough under degassing at degrees of vacuum of not less than 650 Torr to produce a dough sheet. Starch noodles can be produced efficiently in simple procedures without separately preparing starch paste and without using special rollers. Further, starch noodles thus produced are highly transparent and less melted by boiling.

摘要翻译： 一种生产淀粉面的方法，其包括将45-55重量份的热水加入至100重量份从至少一种选自马铃薯，甘薯，木薯，玉米，小麦和 然后将其产物混合以制备面团的大颗粒，然后在不低于650乇的真空度下将生面团在脱气下挤出以制备面片。 淀粉面可以在简单的程序中有效地生产，而无需分开制备淀粉糊，而不使用特殊的辊。 此外，由此生产的淀粉面条是高度透明的，并且通过沸腾较少熔化。

公开(公告)号：US5831037A

公开(公告)日：1998-11-03

申请号：US501761

申请日：1995-07-12

申请人： Hiroyuki Ohsuga ,  Hiroaki Nakagawa ,  Chizu Ishida ,  Masahiro Fujimori ,  Yoshinori Tsukamoto ,  Noriko Takahashi ,  Yoshiya Kawamura ,  Masashi Mizokami ,  Koichi Sato ,  Kazuo Yoshioka ,  Tetsuya Kibe

发明人： Hiroyuki Ohsuga ,  Hiroaki Nakagawa ,  Chizu Ishida ,  Masahiro Fujimori ,  Yoshinori Tsukamoto ,  Noriko Takahashi ,  Yoshiya Kawamura ,  Masashi Mizokami ,  Koichi Sato ,  Kazuo Yoshioka ,  Tetsuya Kibe

IPC分类号： G01N33/50 ,  G01N30/88 ,  G01N33/66 ,  G01N33/68 ,  G01N33/48

CPC分类号： G01N33/6854 ,  Y10S436/824 ,  Y10T436/143333 ,  Y10T436/25375

摘要： The present invention relates to a novel clinical examination method which comprises analyzing the alteration in the amount of a specific component in oligosaccharides of immunogloblin G. Human diseases such as liver diseases, malignant hypertension, immunogloblin A-nephropathy, pediatric disorders, etc., are examined in terms of the alteration in bisecting N-acetylglucosamine-containing oligosaccharides in immunogloblin G from collected humor. The present invention provides highly accurate information in a manner applicable to practical operation for examination of liver diseases, allergic diseases, malignant hypertension, immunogloblin A nephropathy, pediatric disorders, as well as aging-dependent variations and the therapeutic effect of interferon.

摘要翻译： 本发明涉及一种新的临床检查方法，其包括分析免疫球蛋白G的寡糖中特异性成分的量的变化。人类疾病如肝脏疾病，恶性高血压，免疫球蛋白A肾病，儿科疾病等 根据收集的幽默在免疫球蛋白G中平均分解含N-乙酰葡糖胺的寡糖的变化进行检查。 本发明以适用于肝脏疾病，过敏性疾病，恶性高血压，免疫球蛋白A肾病，儿科疾病以及老化依赖性变异和干扰素治疗效果的实际操作的方式提供高度准确的信息。

公开(公告)号：US5496937A

公开(公告)日：1996-03-05

申请号：US239760

申请日：1994-05-09

申请人： Yoshio Okamoto ,  Naoki Enomoto ,  Sachiko Furukawa ,  Yasushi Ogasawara ,  Hirofumi Akano ,  Yoshiya Kawamura

发明人： Yoshio Okamoto ,  Naoki Enomoto ,  Sachiko Furukawa ,  Yasushi Ogasawara ,  Hirofumi Akano ,  Yoshiya Kawamura

IPC分类号： B01J20/32 ,  C07B57/00 ,  C08B37/00 ,  B01D15/08 ,  C08B33/02 ,  G01N30/48

CPC分类号： B01J20/3274 ,  B01J20/103 ,  B01J20/28004 ,  B01J20/28083 ,  B01J20/28085 ,  B01J20/29 ,  B01J20/3092 ,  B01J20/3204 ,  B01J20/3217 ,  B01J20/3219 ,  B01J20/3227 ,  B01J20/3246 ,  B01J20/3257 ,  B01J20/3259 ,  B01J20/3261 ,  B01J20/3263 ,  C07B57/00 ,  C08B37/00 ,  B01J2220/4825 ,  B01J2220/54 ,  B01J2220/58

摘要： A polysaccharide substance having the following formula is provided: ##STR1## Also provided is a method of producing the polysaccharide substance in which an oligosaccharide having a degree of polymerization from 3 to 10 is chemically bonded to a silane agent at the reducing terminal of the resultant oligosaccharide, the oligosaccharide compound is then polymerized to an average degree of polymerization from 11 to 500 in the presence of an enzyme. Another method for producing the polysaccharide substance is provided in which an aldehyde group at the reducing terminal of an oligosaccharide having a degree of polymerization from 3 to 10 is oxidized with an oxidizing agent, and the saccharide chain of the oxidized product is polymerized to a degree of polymerization from 11 to 500 in the presence of an enzyme, followed by the addition of an acid. The polysaccharide substance has excellent solvent resistance and is useful as a separating agent for chromatography, especially for the separation of chiral compounds.

摘要翻译： 提供具有下式的多糖物质：还提供了一种多糖物质的制造方法，其中聚合度为3〜10的寡糖与硅烷试剂化学键合 所得寡糖的还原末端，然后在酶的存在下将寡糖化合物聚合至平均聚合度为11至500。 提供另一种生产多糖物质的方法，其中将聚合度为3-10的低聚糖的还原末端的醛基用氧化剂氧化，并将氧化产物的糖链聚合到一定程度 在酶存在下从11-500聚合，然后加入酸。 多糖物质具有优异的耐溶剂性，可用作色谱分离剂，特别是手性化合物的分离。