http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-979073-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-32 |
| filingDate | 1961-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1965-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-979073-A |
| titleOfInvention | Process for preparing 5-inosinic acid |
| abstract | A process for producing 51-inosinic acid comprises preparing an aqueous solution containing inosine and p-nitrophenyl phosphate or a salt thereof, adding to the solution an enzyme source contained in or derived from microorganisms of the genus Flavobacterium, Serratia or Staphylococcus, culturing the resulting medium at a pH of from 3.0 to 5.5 at a temperature of from 30 to 45 DEG C., and thereafter recovering the accumulated 51-inosinic acid. A copper salt and/or sodium fluoride may be added to the medium. The aqueous solution may be prepared by mixing the p-nitrophenyl phosphate or salt thereof with a cultured broth containing inosine produced by fermentation. The enzyme source may be in the form of a cell suspension, dry cells, acetone powder, crude extractor or partially purified enzyme. Some 31- and 21-inosinic acid may be formed when a Staphylococcus is used. The product may be isolated as the sodium salt. |
| priorityDate | 1960-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.