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20 条记录 (耗时 0.034 秒)

    Biochemical oxygen demand analyzer and methods of analysis using Klebsiella microorganisms
    2.
    发明授权
    Biochemical oxygen demand analyzer and methods of analysis using Klebsiella microorganisms 失效
    生化需氧量分析仪和使用克雷伯菌微生物分析方法

    公开(公告)号：US5356792A

    公开(公告)日：1994-10-18

    申请号：US978843

    申请日：1992-11-19

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

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

    IPC分类号： C12Q1/00 ,  G01N33/18 ,  C12Q1/24 ,  G01N27/40

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

    摘要： The present invention relates to a BOD analyzer comprising 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 membrane. Specifically, the present invention relates to a BOD analyzer comprising flow cell equipped with a microbe sensor containing an oxygen electrode and a microbe membrane; and a liquid passage which is connected with the 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 the group consisting of alginic acid or salts thereof, agar, gellan gum, xanthane gum, gelatine, carageenan, locust bean gum, methylcellulose, pectin, and pullulan. The present invention also relates to improved methods of analyzing BOD by using the BOD analyzer.

    摘要翻译： 本发明涉及一种包含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，本发明涉及一种BOD分析装置，其特征在于，包括配置有含有氧电极和微生物膜的微生物传感器的流动池， 以及与流通池的入口连接且配有出口的液体通道。 通过使用至少一种选自藻酸或其盐的凝胶剂，将属于克雷伯氏菌12092菌株的微生物固定在直径为0.65-3μm平均孔径的多孔亲水膜中来制备微生物膜 ，琼脂，结冷胶，黄原胶，明胶，角叉菜胶，刺槐豆胶，甲基纤维素，果胶和支链淀粉。 本发明还涉及使用BOD分析仪分析BOD的改进方法。

    Novel foodstuff from soymilk and method for production thereof
    4.
    发明授权
    Novel foodstuff from soymilk and method for production thereof 失效
    来自豆浆的新型食品及其生产方法

    公开(公告)号：US4996064A

    公开(公告)日：1991-02-26

    申请号：US396662

    申请日：1989-08-22

    申请人： Hirofumi Akano ,  Takeshi Sato ,  Hajime Okumura ,  Yoshiya Kawamura ,  Kyo Shimada

    发明人： Hirofumi Akano ,  Takeshi Sato ,  Hajime Okumura ,  Yoshiya Kawamura ,  Kyo Shimada

    IPC分类号： A23C20/02 ,  A23L11/00

    CPC分类号： A23C20/025 ,  A23L11/09

    摘要： A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

    摘要翻译： 通过使属于曲霉属，毛霉属或根霉属的乳凝固酶生成微生物产生的乳化凝固酶与乳固醇活性（A）和蛋白酶活性（A）反应而制造的新型食品 （B）使得（A）/（B）的比例大于0.1，用豆浆从而引起凝结，并收集所得的凝固材料。 所生产的新型食品具有缺乏大豆常见的苦味和涩味的优点，乳化活性大，显示出高保水性，并且味道顺利。 因此，它们作为常规加工食品中原料的替代物具有广泛的用途。 它们特别适合用作可乳化食品的原料。

    Fructosylamine deglycase and a method of producing it
    5.
    发明授权
    Fructosylamine deglycase and a method of producing it 失效

    公开(公告)号：US5387109A

    公开(公告)日：1995-02-07

    申请号：US66499

    申请日：1993-05-24

    申请人： Atsushi Ishikawa ,  Yoshifumi Ohshima ,  Mikio Yamada ,  Hajime Okumura ,  Yoshiya Kawamura

    发明人： Atsushi Ishikawa ,  Yoshifumi Ohshima ,  Mikio Yamada ,  Hajime Okumura ,  Yoshiya Kawamura

    IPC分类号： C12N9/06 ,  C12Q1/26 ,  C12R1/72 ,  C12N9/04 ,  C12N9/08

    CPC分类号： C12N9/0012 ,  C12Q1/26

    摘要： Disclosed are a novel fructosylamine deglycase characterized by the specificity to amadori compounds of catalyzing oxidation of the compounds to produce an .alpha.-ketoaldehyde, an amine derivative and hydrogen peroxide; a method of producing the novel enzyme by cultivating microorganisms belonging to the genus Candida and having an ability of producing the novel enzyme; and a method of quantitative determination of amadori compounds by applying the novel enzyme to a sample containing amadori compounds to measure the amount of the hydrogen peroxide to be formed by the oxidation reaction or measure the amount of the oxygen to be consumed by the reaction to thereby obtain the amount of the amadori compounds from the measured value. The invention provides a novel enzyme characterized by the high specificity to the reaction with amadori compounds, especially that having therein a saccharide moiety as bonded to the .epsilon.-amino group, and also provides a method of producing the enzyme and a method of quantitative determination of amadori compounds with the enzyme. Using the enzyme, quantitative determination of amadori compounds, which is difficult by conventional enzymatic methods, is possible with ease. In particular, in measurement of the amount of a saccharified protein in a sample from a living body, which is an important index substance in diagnosis of diabetes, the enzymatic method of the invention of measuring fructosamine in the sample is hardly influenced by other interfering substances or impurities in the sample, the influence by them having been inevitable in conventional chemical methods. Accurate determination of the amount is possible by the method, and the method is free from the inconvenience of staining the kits and instruments used. For measuring glycohemoglobin, the method displays another characteristic feature that its operation is more simple and needs less labor and time than conventional methods.

    Process for the production of vinegar with high acetic acid concentration
    9.
    发明授权
    Process for the production of vinegar with high acetic acid concentration 失效
    醋酸浓度高的醋生产工艺

    公开(公告)号：US4364960A

    公开(公告)日：1982-12-21

    申请号：US192468

    申请日：1980-09-30

    申请人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

    发明人： Yoshio Kunimatsu ,  Hajime Okumura ,  Hiroshi Masai ,  Koki Yamada ,  Mikio Yamada

    IPC分类号： C12J1/04 ,  C12J1/00

    CPC分类号： C12J1/00

    摘要： A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27.degree.-32.degree. C. in a 1st submerged fermentation tank by a continuous batch process, and, when the acetic acid concentration of the fermenting broth reaches 12-15 percent weight by volume, the large part of the fermenting broth in the 1st fermentation tank is withdrawn and charged in a 2nd submerged fermentation tank. The 1st fermentation tank is recharged with a mash and the fermentation of the fermenting broth in the 2nd tank is continued under aeration while lowering the temperature of the fermenting broth in such manner that the final fermentation temperature does not fall below 18.degree. C. and the lowering temperature does not become higher than the temperature once lowered.

    摘要翻译： 乙酸浓度高于20体积重量的成品醋通过重复发酵循环来制备，其中在第一浸没发酵罐中通过连续分批过程在27℃-32℃发酵肉汤，并且当 发酵液的乙酸浓度达到12-15重量％，第一发酵罐中大部分发酵液被取出并装入第二个浸没发酵罐中。 第一发酵罐用醪液补充，并且在通气的同时继续在第二罐中发酵发酵液，同时以最终发酵温度不低于18℃的方式降低发酵液的温度，并且 降低温度不会高于一旦降低的温度。