STATUS IDENTIFICATION METHOD
This status identification method comprises: encapsulating foam beads B and a microbial cell culture liquid S that contains microbial cells C in an encapsulation container 20; sealing and heating the encapsulation container 20, and identifying the internal status relating to at least one of the temp...
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| creator | MITSUMORI, Yuuji TAGUCHI, Tomoyuki |
| description | This status identification method comprises: encapsulating foam beads B and a microbial cell culture liquid S that contains microbial cells C in an encapsulation container 20; sealing and heating the encapsulation container 20, and identifying the internal status relating to at least one of the temperature and the pressure of the encapsulation container 20 on the basis of a change in the size of the foam beads B.
Procédé d'identification de statut comprenant les étapes suivantes : encapsulation de billes de mousse (B) et d'un liquide de culture de cellules microbiennes (S) contenant des cellules microbiennes (C) dans un récipient d'encapsulation (20) ; scellement et chauffage du récipient d'encapsulation (20) ; et identification du statut interne relatif à au moins l'une des températures et pressions du récipient d'encapsulation (20) en fonction d'un changement de la taille des billes de mousse (B).
状態特定方法は、封入容器２０に、菌体Ｃを含む菌体培養液Ｓおよび発泡ビーズＢを封入し、封入容器２０を密閉し、加熱し、発泡ビーズＢの大きさの変化に基づいて、封入容器２０の温度および圧力のうち少なくとも１つに関する内部状態を特定する。 |
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Procédé d'identification de statut comprenant les étapes suivantes : encapsulation de billes de mousse (B) et d'un liquide de culture de cellules microbiennes (S) contenant des cellules microbiennes (C) dans un récipient d'encapsulation (20) ; scellement et chauffage du récipient d'encapsulation (20) ; et identification du statut interne relatif à au moins l'une des températures et pressions du récipient d'encapsulation (20) en fonction d'un changement de la taille des billes de mousse (B).
状態特定方法は、封入容器２０に、菌体Ｃを含む菌体培養液Ｓおよび発泡ビーズＢを封入し、封入容器２０を密閉し、加熱し、発泡ビーズＢの大きさの変化に基づいて、封入容器２０の温度および圧力のうち少なくとも１つに関する内部状態を特定する。</description><language>eng ; fre ; jpn</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS OR TEST PAPERS THEREFOR ; COMPOSITIONS THEREOF ; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ; CULTURE MEDIA ; ENZYMOLOGY ; MEASURING ; MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS ; MEASURING QUANTITY OF HEAT ; MEASURING TEMPERATURE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PHYSICS ; PROCESSES OF PREPARING SUCH COMPOSITIONS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TESTING ; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR ; VINEGAR ; WINE</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240906&DB=EPODOC&CC=WO&NR=2024181207A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240906&DB=EPODOC&CC=WO&NR=2024181207A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MITSUMORI, Yuuji</creatorcontrib><creatorcontrib>TAGUCHI, Tomoyuki</creatorcontrib><title>STATUS IDENTIFICATION METHOD</title><description>This status identification method comprises: encapsulating foam beads B and a microbial cell culture liquid S that contains microbial cells C in an encapsulation container 20; sealing and heating the encapsulation container 20, and identifying the internal status relating to at least one of the temperature and the pressure of the encapsulation container 20 on the basis of a change in the size of the foam beads B.
Procédé d'identification de statut comprenant les étapes suivantes : encapsulation de billes de mousse (B) et d'un liquide de culture de cellules microbiennes (S) contenant des cellules microbiennes (C) dans un récipient d'encapsulation (20) ; scellement et chauffage du récipient d'encapsulation (20) ; et identification du statut interne relatif à au moins l'une des températures et pressions du récipient d'encapsulation (20) en fonction d'un changement de la taille des billes de mousse (B).
状態特定方法は、封入容器２０に、菌体Ｃを含む菌体培養液Ｓおよび発泡ビーズＢを封入し、封入容器２０を密閉し、加熱し、発泡ビーズＢの大きさの変化に基づいて、封入容器２０の温度および圧力のうち少なくとも１つに関する内部状態を特定する。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS OR TEST PAPERS THEREFOR</subject><subject>COMPOSITIONS THEREOF</subject><subject>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>MEASURING</subject><subject>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</subject><subject>MEASURING QUANTITY OF HEAT</subject><subject>MEASURING TEMPERATURE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PHYSICS</subject><subject>PROCESSES OF PREPARING SUCH COMPOSITIONS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TESTING</subject><subject>THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAJDnEMCQ1W8HRx9QvxdPN0dgzx9PdT8HUN8fB34WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8eH-RgZGJoYWhkYG5o6GxsSpAgAG2CHY</recordid><startdate>20240906</startdate><enddate>20240906</enddate><creator>MITSUMORI, Yuuji</creator><creator>TAGUCHI, Tomoyuki</creator><scope>EVB</scope></search><sort><creationdate>20240906</creationdate><title>STATUS IDENTIFICATION METHOD</title><author>MITSUMORI, Yuuji ; TAGUCHI, Tomoyuki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2024181207A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS OR TEST PAPERS THEREFOR</topic><topic>COMPOSITIONS THEREOF</topic><topic>CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>MEASURING</topic><topic>MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS</topic><topic>MEASURING QUANTITY OF HEAT</topic><topic>MEASURING TEMPERATURE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PHYSICS</topic><topic>PROCESSES OF PREPARING SUCH COMPOSITIONS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TESTING</topic><topic>THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>MITSUMORI, Yuuji</creatorcontrib><creatorcontrib>TAGUCHI, Tomoyuki</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MITSUMORI, Yuuji</au><au>TAGUCHI, Tomoyuki</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>STATUS IDENTIFICATION METHOD</title><date>2024-09-06</date><risdate>2024</risdate><abstract>This status identification method comprises: encapsulating foam beads B and a microbial cell culture liquid S that contains microbial cells C in an encapsulation container 20; sealing and heating the encapsulation container 20, and identifying the internal status relating to at least one of the temperature and the pressure of the encapsulation container 20 on the basis of a change in the size of the foam beads B.
Procédé d'identification de statut comprenant les étapes suivantes : encapsulation de billes de mousse (B) et d'un liquide de culture de cellules microbiennes (S) contenant des cellules microbiennes (C) dans un récipient d'encapsulation (20) ; scellement et chauffage du récipient d'encapsulation (20) ; et identification du statut interne relatif à au moins l'une des températures et pressions du récipient d'encapsulation (20) en fonction d'un changement de la taille des billes de mousse (B).
状態特定方法は、封入容器２０に、菌体Ｃを含む菌体培養液Ｓおよび発泡ビーズＢを封入し、封入容器２０を密閉し、加熱し、発泡ビーズＢの大きさの変化に基づいて、封入容器２０の温度および圧力のうち少なくとも１つに関する内部状態を特定する。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY MEASURING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS MEASURING QUANTITY OF HEAT MEASURING TEMPERATURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHYSICS PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TESTING THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR VINEGAR WINE |
| title | STATUS IDENTIFICATION METHOD |
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