MEASUREMENT OF NUMBER OF MICROORGANISM

PURPOSE:To enable measurement of number of various kinds of microorganisms contained in a food in a short time in high sensitivity, by hydrolyzing a 7-amino- 4-methyl-coumarin with an enzyme of microorganisms contained in a specimen, subjecting the solution to fluorometry. CONSTITUTION:A 7-amino-4-m...

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Bibliographische Detailangaben
Hauptverfasser:	KANOU HIDEO, KAMATA MASAHIRO, YAMANAKA SHIGERU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To enable measurement of number of various kinds of microorganisms contained in a food in a short time in high sensitivity, by hydrolyzing a 7-amino- 4-methyl-coumarin with an enzyme of microorganisms contained in a specimen, subjecting the solution to fluorometry. CONSTITUTION:A 7-amino-4-methyl-coumarin derivative shown by the formula (R is organic residue whose hydrolysis is not prevented by hydrolase of microorganism) is used a conventional 4-methyl-umbelliferone derivative. Namely, the derivative is added to solutions or suspensions containing a fixed specimen and different degrees of dilution before or after they are kept at 25-50 deg.C, and formed 7-amino-4-methyl-coumarin is measured by fluorometry. When the specimen has a high concentration, the derivative is added to a constant amount of the specimen, it is kept at 25-40 deg.C, and formed coumarin is measured.