Title: Measuring bacteria lysogeny generated in glutamic acid (gourmet powder)
Application Number: 87107685 Application Date: 1987.11.04
Publication Number: 1033464 Publication Date: 1989.06.21
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12Q1/04
Applicant(s) Name: Xiamen Univ. Address:
Inventor(s) Name: Weng Shenzhou
Attorney & Agent: MA YINGSEN
Abstract:
     Measuring bacteria lysogeny generated in glutamic acid (gourmet powder) belongs to the food ferment technique. This invention presents a method to measure the lysogenics of Tianjin short bacillus (T6-13) and Beijing rod bacillus (1.299) which are normally used in the current domestic production of the gourmet powder. In this method, a mutagen (mitomycin c) is used to induce the generation of lysogenic phages in bacteria and then a sensible tracing bacteria is used to measure the release characteristics of phages. The production of gourmet powder is an important trade in ferment industry. Because the infection of phages frequently occurs in the production, it suffers heavy losses. With this invention, the reason and the way to generate phages in gourmet powder production are found out, so provided an effective measuring method for the industrial production.
Time: 8
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