Method of measuring the number of eumycete cells
A method of measuring the number of eumycete cells in a sample which comprises preparing a solution or suspension containing a sample of a medicine, food, drink, cosmetic or water, adding to said solution or suspension a 7-amino-4-methyl-coumarin derivative represented by formula (1): wherein R is a...
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| creator | KANOU HIDEO KAMATA MASAHIRO YAMANAKA SHIGERU |
| description | A method of measuring the number of eumycete cells in a sample which comprises preparing a solution or suspension containing a sample of a medicine, food, drink, cosmetic or water, adding to said solution or suspension a 7-amino-4-methyl-coumarin derivative represented by formula (1): wherein R is an alkyl group, an allyl group, an aralkyl group, or a heterocyclic group, or R-CO- is an amino acid or peptide residue, said derivative not inhibiting the hydrolysis of the amide bond of formula (1) by microorganism hydrolases contained in the samples; and measuring the fluorescence of 7-amino-4-methyl-courmarin released by the microorganism hydrolases. |
| format | Patent |
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HIDEO</creatorcontrib><creatorcontrib>KAMATA; MASAHIRO</creatorcontrib><creatorcontrib>YAMANAKA; SHIGERU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KANOU; HIDEO</au><au>KAMATA; MASAHIRO</au><au>YAMANAKA; SHIGERU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method of measuring the number of eumycete cells</title><date>1987-06-23</date><risdate>1987</risdate><abstract>A method of measuring the number of eumycete cells in a sample which comprises preparing a solution or suspension containing a sample of a medicine, food, drink, cosmetic or water, adding to said solution or suspension a 7-amino-4-methyl-coumarin derivative represented by formula (1): wherein R is an alkyl group, an allyl group, an aralkyl group, or a heterocyclic group, or R-CO- is an amino acid or peptide residue, said derivative not inhibiting the hydrolysis of the amide bond of formula (1) by microorganism hydrolases contained in the samples; and measuring the fluorescence of 7-amino-4-methyl-courmarin released by the microorganism hydrolases.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Method of measuring the number of eumycete cells |
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