SK56294A3 - Agent for preventing of bacteries growth and method of preventing of this growth - Google Patents
Agent for preventing of bacteries growth and method of preventing of this growth Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
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Abstract
Description
Vynález sa týka baktérií v prostredí prostried ku Priemys1ového a spôsobu na zamedzenie alkoholového kvasenia.BACKGROUND OF THE INVENTION The present invention relates to bacteria in the environment of an industrial composition and a method for preventing alcoholic fermentation.
rastugrowth
V al koholických fermentačných prevádzkach medzi typické baktérie patria: Lactobaci 11 us buchneri, Lactobaci 1 1 us plantarum.In alcoholated fermentation plants, typical bacteria include: Lactobaci 11 us buchneri, Lactobaci 1 1 us plantarum.
Lactobacillus casei alactosus, Lactobacillus casei casei, Lactobaci1lus brevis 2, Lactobaci1lus brevis 3, Lactobacillus acodophilus, Lactobacillus fermentum, Lactobacillus lindnerii, Leuconostoc mesen teroides, Streptococus equinus, F'ediococcus pentosaceus, Bacillus pumilus, Bacillus cereus, Clostridium butyricun.Lactobacillus casei alactosus, Lactobacillus casei casei, Lactobacillus brevis 2, Lactobacillus brevis 3, Lactobacillus acodophilus, Lactobacillus fermentum, Lactobacillus lindnerii, Leuconostoc mesen teroides, Streptococus equus, Fosedocium equus, Fosedococus, p.
Všetky tieto baktérie sú schopné tvoriť organické kyseliny. Keď populácia baktérií presiahne 10& mikróbov/ml môže sa stať tvorba organických kyselín významná. Pri koncentrácii vyššej ako g/1 tieto organické kyseliny môžu brániť v raste a feimentácii kvasníc a spôsobiť pokles produkcie prevádzky o 10 až 20 Z alebo viac.All these bacteria are capable of forming organic acids. When the population of bacteria and germs to exceed 10 / ml, can become significant formation of organic acids. At concentrations higher than g / l, these organic acids may prevent yeast growth and feimentation and cause plant production to decrease by 10 to 20 Z or more.
Pri niektorých surovinách ako sú víno, mušt alebo ich vedľajšie produkty, tieto baktérie môžu tiež degradovať alkohol na akroleín, karcerogénnu látku, ktorá môže byť prítomná v alkoholických produktoch určených pre ľudskú spotrebu. Preto sú potrebné bakteriostatické a/alebo baktericídne metódy, ktoré p r i az n i vo ovplyvňuj ú f e rmen t á ci u a b rán i a š k od I i v ý m ú č i n ko m spôsobených nadmerným rastom baktérií vo fermentačnom médiu.For some raw materials such as wine, must or their by-products, these bacteria may also degrade alcohol to acrolein, a carcerogen that may be present in alcoholic products intended for human consumption. There is therefore a need for bacteriostatic and / or bactericidal methods which, in turn, affect the efficacy of the wound and hindrance caused by the excessive growth of bacteria in the fermentation medium.
Podstata prostriedku na zamedzenie rastu baktérií v proslŕedí priemyslovej alkoholickej fermentácie spočíva v tom, že obsahuje polyéterové antibiotické ionofory v množstve 0,5 až 1 ppm.The essence of the agent for preventing the growth of bacteria in an industrial alcoholic fermentation environment is that it contains polyether antibiotic ionophores in an amount of 0.5 to 1 ppm.
Podstata spôsobu zamedzenia rastu baktérií v prasiredí P r iemyslovej a1 k o ho1 i ck e j fer i n entáci e s poč í va v t om, S e sa do fermentačného média zavádza bak tériosta Lieky účinné polyéterové inoforové antibiotikum v množstve 0,5 až 1 ppm.The principle of the method for preventing the growth of bacteria in the pig-tail of industrial-grade ferri- tation is initiated by introducing into the fermentation broth a drug-active polyether inorganic antibiotic in an amount of 0.5 to 1 ppm.
Účelom tohto vynálezu je bojovať proti škodlivým účinkom nadmerného rastu baktérií vo fermentačnom médiu. Tento účel sa dosahuje zavedením účinného bak tériostatiekého alebo baktericidného množstva polyéterového iono fóretiekého antibiotika do fermentačného materiálu. Uvedený spôsob pri.....The purpose of the present invention is to combat the deleterious effects of excessive bacterial growth in the fermentation medium. This is accomplished by introducing an effective bacteriostatic or bactericidal amount of a polyether ionic forage antibiotic into the fermentation material. Said method at .....
pravý je použiteľný v rôzných fermenLačných materiáloch ako stava cukrovej repy, šťava z cukrovej trstiny, zriedené melasy cukrovej repy, zriedené melasy cukrovej trstiny, hydrolyzované zrno (napr. kukuričné alebo pšeničné), hydrolyzované hlúzy s obsahom škrobu (napr. zemiaky alebo Jerusalem artičoky), víno, vínne vedľajšie produkty, mušt a vedľajšie produkty muštu. Takže, ktorýkolvek materiál obsahujúci škrob alebo cukor, ktorý môže fermentovať pôsobením kvasníc za vzniku alkoholu (etanolu), môže byť použitý v súhlase podľa tohoto vynálezu. Výsledná bakteriálna kontrola eliminuje alebo značne redukuje problémy spôsobené baktériami a organickými kyselinimami, ktoré tieto produkujú.genuine is applicable in various fermentation materials such as sugar beet status, sugar cane juice, sugar beet molasses, sugar beet molasses, hydrolysed grain (eg corn or wheat), starch-containing hydrolysed tubers (eg potatoes or Jerusalem art) , wine, wine by - products, must and must by - products. Thus, any material containing starch or sugar that can be fermented by the action of yeast to produce alcohol (ethanol) can be used in accordance with the present invention. The resulting bacterial control eliminates or greatly reduces the problems caused by the bacteria and organic acids that produce them.
Polyéterové ionofóry použité v tomto vynáleze nemajú nepriaznivý účinok na kvasnice (saccharomices sp.), alebo na proces fermentácie. Z) o fermentačného média s obsahom cukru, sa zavedie účinné. ; bakteriostatické . alebo baktericídne. množstvo (napr. 0.5 ppm) polyéterového ionoforoy.ého antibiotika ktoré má bakteriostatický a/alebo bakterncídny účinok. Treba poznamenať, že polyéterový ionofór zabraňuje alebo inhibuje rast baktérie vo fermentačnom médiu, ale nemá žiaden účinok na kvasnice do koncentrácie asi 100 ppm.The polyether ionophores used in this invention do not adversely affect the yeast (saccharomices sp.) Or fermentation process. Z) of a fermentation medium containing sugar, is introduced effectively. ; bacteriostatic. or bactericidal. an amount (e.g. 0.5 ppm) of a polyether ionophoric antibiotic having a bacteriostatic and / or bactericidal effect. It should be noted that the polyether ionophore prevents or inhibits bacterial growth in the fermentation medium, but has no effect on the yeast to a concentration of about 100 ppm.
Bakteriálna flóra môže byť preto udržiavaná na koncentrácii okolo 104/ml alebo menej, čo v podstate nevedie k tvorbe organickej kyseliny. Teda baktérie nie sú schopné výrazne spomaliť rozsah alkoholického kvasenia. Pri týchto podmienkach, typicky baktérie nemôžu produkovať ani akroleín. Pri dávke asi 0.5 ppm, má antibiotikum baktert-pcídny účinok a tak umožňuje dosiahnúť pokles obsahu baktérií.Therefore, the bacterial flora can be maintained at a concentration of about 10 4 / ml or less, which does not substantially result in the formation of an organic acid. Thus, the bacteria are not able to significantly slow down the extent of alcoholic fermentation. Under these conditions, typically the bacteria cannot produce acrolein. At a dose of about 0.5 ppm, the antibiotic has a bactericidal effect and thus allows a reduction in the bacterial content.
antibiotiká sú veľmi stabilnéantibiotics are very stable
Polyéterové ionoforú zlúčeniny. V závislosti na čase a pri vysokých teplotách sa ťažko degradujú. Tieto vlastnosti sú pre fermentačne prevádzky hodnotné pretože:Polyether ionophore compounds. Depending on time and at high temperatures they are difficult to degrade. These properties are valuable for fermentation plants because:
1. zostávajú stále po mnoho dní pri typických prevádzkových fermentačných podmienkach; a1. remain stable for many days under typical operating fermentation conditions; and
2. zostávajú aktívne pri vysokých teplotách vyskytujúcich sa počas enzymatickej hydrolýzy škrobu, čo predchádza kvaseniu zrna alebo hlúz (napr. 2 hodiny pri 90 ’C alebo 1.5 hodiny pri 100 °C).2. remain active at the high temperatures occurring during enzymatic hydrolysis of starch, preventing grain or tuber fermentation (eg 2 hours at 90 ° C or 1.5 hours at 100 ° C).
Tieto zlúčeniny sú komerčne dostupné u farmaceutických firiem.These compounds are commercially available from pharmaceutical companies.
Uskutočnili ša pokusy s niekolkými polyéterovými ionofoiHORými antibiotikami ako monenzín, lasaalozid a salinomycín pri použití suroviny odvodenej od melasy cukrovej repy. Tieto pokusy potvrdili existenciu bakteriostatických a bakter/cídnych koncentrácií v rozsahu od asi 0.5 ppm do asi 1.5 ppm. Pri bakteriostatických koncentráciách sa rast bakteriálnej populácie zastavuje a nemožno namerať vzostup v produkcii organických kyselín. Pri bakter/cídnych koncentráciách klesá bakteriálna populácia a následne nemožno namerať žiaden vzostup v produkcii organických kyselín.They have carried out experiments with several polyether ionophore antibiotics such as monensin, lasaalozide and salinomycin using a raw material derived from sugar beet molasses. These experiments confirmed the existence of bacteriostatic and bactericidal concentrations ranging from about 0.5 ppm to about 1.5 ppm. At bacteriostatic concentrations, the growth of the bacterial population stops and no increase in the production of organic acids can be measured. At bacterial / bacterial concentrations, the bacterial population decreases and consequently no increase in organic acid production can be measured.
Spôsob podľa vynálezu spočíva v pridaní1 do íermentačného média účinného bakteriostatického alebo bakteri cídneho množstva najmenej jedného polyéterového ionoforového antibiotikai Prednostne, tento vynález zahrňuje zavedenie do fermentačného média najmenej jedno polyéterové ionoforové antibiotikum v koncentrácii od asi 0.3 do asi 3 ppm. Najmä sa uprednostňuje keď koncentrácia pridaného polyéterového ionofocového antibiotika je od asi 0.5 do asi 1.5 ppm.The method of the invention consists in adding 1 to the fermentation medium of an effective bacteriostatic or bacterial amount of at least one polyether ionophore antibiotic. Preferably, the present invention comprises introducing into the fermentation medium at least one polyether ionophore antibiotic at a concentration of about 0.3 to about 3 ppm. It is particularly preferred that the concentration of the added polyether ionophocic antibiotic is from about 0.5 to about 1.5 ppm.
Polyéterové ionoforové antibiotiká užitočné pre tento vynález sú ktorékoľvek z tých, ktoré podstatne neovplyvňujú kvasnice a ktoré majú bakteriostatické a/alebo baktericídne účinky na fermentačný bakteriálny materiál ktorý produkuje organické kyseliny. Medzi polyéterové ionoforové antibiotiká považované za užitočné podlá tohoto vynálezu sú tie, ktoré sú účinné voči baktériám uvedeným vyššie,.Polyether ionophore antibiotics useful in the present invention are any of those that do not substantially affect yeast and that have bacteriostatic and / or bactericidal effects on the fermentative bacterial material that produces organic acids. Among the polyether ionophoric antibiotics considered useful in the present invention are those effective against the bacteria mentioned above.
Uprednostňovanými polyéterovými ionofor<o vy m/ antibiotikami sú monenzín, lasalozid, salinomycín, narazín, maduramycín a semduramycín. Najmäsa uprednostňujú monenzín, lasalozid a salinomycín, kým monenzín je uprednostňovaný najviac.Preferred polyether ionophore / antibiotics are monensin, lasaloside, salinomycin, narasin, maduramycin and semduramycin. In particular, they prefer monensin, lasalozide and salinomycin, while monensin is most preferred.
Fermentačné materiály, ktoré možno užitočne ovplyvniť metódou podlá tohoto vynálezu predstavujú suroviny ako napríklad šťava cukrovej repy, šťava cukrovej trstiny, zriedené melasy cukrovej trstiny, zriedené melasy cukrovej trstiny, hydrolyzované zrno (napr. kukuričné alebo pšeničné), hydrolyzované hľÚ2y s obsahom škrobu (napr. zemiaky alebo Jerusalem artičoky), víno, vedľajšie produkty vína, mušt, vedľajšie produkty muštu. Teda v súhlase s týmto vynálezom možno použiť akýkoľvek materiál obsahujúci škrob alebo cukor, ktorý môže fermentovať v prítomnosti kvasníc.za vzniku alkoholu (etanolu).Fermentation materials which can be usefully influenced by the method of the present invention include raw materials such as beet juice, sugar cane juice, diluted sugar cane molasses, diluted sugar cane molasses, hydrolysed grain (e.g., corn or wheat), hydrolyzed starch-containing tubers (e.g. (potato or Jerusalem artichokes), wine, wine by - products, must, must by - products. Thus, any starch or sugar containing material that can be fermented in the presence of yeast to produce alcohol (ethanol) may be used in accordance with the present invention.
Prehľad obrázkov na výkresochBRIEF DESCRIPTION OF THE DRAWINGS
Ma obrázku 1 je znázornený pokles populácie baktérií zriedenej šťavy melasy po pridaní monenzínu /chemická stabilita 20 dní, koncentrácia monenzínu 1 ppm, acidita I g/1 teplota 33 °C/Fig. 1 shows a decrease in the bacteria population of diluted molasses juice after the addition of monensin / chemical stability 20 days, monensin concentration 1 ppm, acidity 1 g / 1 temperature 33 ° C /
Ma obrázku 2 je znázornený účinok pridania monenzínu na bakteriálnu populáciu pri kontinuálnom procese v zvyčajnom rozsahu fermentačnej prevádzky, /koncentrácia munenzínu 0,5 ppm počas 24 hodín/.Fig. 2 shows the effect of the addition of monensin on a bacterial population in a continuous process in the usual range of a fermentation plant, (munensine concentration of 0.5 ppm for 24 hours).
Príklady uskutočnenia gynálezuDETAILED DESCRIPTION OF THE INVENTION
Príklad 1Example 1
Dosah monenzínu na koncentráciu Lactobacillus buchneriEffect of monensin on Lactobacillus buchneri concentration
Rôzne koncentrácie monenzínu boli pridané k melase odvodenej od suroviny cukrovej repy, a merala sa acidita a bakteriálna koncentrácia. Výsledky sú uvedené v tabuľke.Various concentrations of monensin were added to molasses derived from sugar beet raw material, and acidity and bacterial concentration were measured. The results are shown in the table.
TABUĽKATABLE
POČIATOČNÉ PODMIENKYINITIAL CONDITIONS
Inokulum: 2x10® buniek/mlInoculum: 2x10 6 cells / ml
Acidita: lg/1 pH 5.6Acidity: 1g / l pH 5.6
Príklad 2Example 2
Stabilita a baktericídny účinok monenzínu v melasovej šťave ppm monenzínu sa pridalo do zriedenej šťavy melasy s obsahom 106 baktérií/ml. Obrázok 1 ukazuje pokles bakteriálnej populácie v priebehu 20 dní pri teplote 33 ’C. V sledovanom čase sa nevyskytlo pokračovanie v raste. Toto ukazuje, že monenzín zostáva aktívnym najmenej 20 dní pri 33 ’C pri normálnych podmienkach fermentačnej prevádzky.Stability and bactericidal effect of monensin in molasses juice ppm of monensin was added to diluted molasses juice containing 10 6 bacteria / ml. Figure 1 shows a decrease in bacterial population over 20 days at 33 ° C. There was no continuation of growth in the monitored period. This shows that monensin remains active for at least 20 days at 33 ° C under normal fermentation conditions.
Príklad 3Example 3
Veľká škála použitia monenzínuLarge range of monensin use
Ďalší príklad vynálezu je znázornený na obrázku 2. Vzťahuje sa na alkoholovú fermentačnú prevádzku ktorá pracuje kontinuálnym spôsobom. Fermentačným materiálom bola melasa s obsahom 14 % cukru (asi 300g/l). Rýchlosť prietoku bola 40 až 50 m3/ hodinu a teplota bola 33 ’C. Na siedmy deň dosiahla kontaminácia množstvo 106 organizmov/ml. Na ôsmy deň sa pridalo aktívne množstvo monenzínu (rozpusteného v etanole) do fermentátora. Táto koncentrácia monenzínu bola udržiavaná počas 24 hodín pridaním suroviny obohatenej o tú istú koncentráciu monenzínu. Na deviaty deň prestalo pridávanie monenzínu do suroviny. Okamžite po aplikácii začala rýchlo klesať bakteriálna populácia. Tento pokles pokračoval až do desiateho dňa, čo je 24 hodín po poslednom pridaní. V tejto fáze bol monenzín odstránený z fermentačného média a rast baktérií pomaly pokračoval a zostal funkčným počas nasledovných 15 dní, z dôvodu zníženia hladiny kontaminácie po ošetrení.Another example of the invention is shown in Figure 2. Refers to an alcoholic fermentation plant that operates in a continuous manner. The fermentation material was molasses containing 14% sugar (about 300g / l). The flow rate was 40-50 m 3 / hour and the temperature was 33 ° C. On day 7, the contamination amounted to 10 6 organisms / ml. On day 8, an active amount of monensin (dissolved in ethanol) was added to the fermenter. This monensin concentration was maintained for 24 hours by the addition of a feedstock enriched in the same monensin concentration. On day 9, the addition of monensin to the feedstock ceased. Immediately after application, the bacterial population began to decline rapidly. This decrease continued until day 10, 24 hours after the last addition. At this stage, monensin was removed from the fermentation medium and the bacterial growth slowly continued and remained functional for the next 15 days to reduce the level of contamination after treatment.
Priemyslová vyučitoinosťIndustrial education
Vynález poskytuje prostriedok, pôsobením ktorého je možné zlepšiť kvalitu spôsobu priemyslového alkoholového kvasenia rastlín a teda zlepšiť kvalitu výsledného produktu - destilovaného alkoholu - z hľadiska jeho chemického zloženia.The invention provides a means by which it is possible to improve the quality of the process of industrial alcoholic fermentation of plants and thus to improve the quality of the resulting product - distilled alcohol - in terms of its chemical composition.
ŕ/JU.R / JU.
PATENTOVÉPATENT
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Application Number | Priority Date | Filing Date | Title |
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FR9114176A FR2683825B1 (en) | 1991-11-18 | 1991-11-18 | USE OF POLYETHER IONOPHORE ANTIBIOTICS TO LIMIT BACTERIAL GROWTH IN INDUSTRIAL ALCOHOLIC FERMENTATION. |
PCT/FR1992/000984 WO1993010213A1 (en) | 1991-11-18 | 1992-10-20 | Use of ionophoretic polyether antibiotics for controlling bacterial growth in industrial alcoholic fermentation |
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SK56294A3 true SK56294A3 (en) | 1995-11-08 |
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SK562-94A SK56294A3 (en) | 1991-11-18 | 1992-10-20 | Agent for preventing of bacteries growth and method of preventing of this growth |
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EP (1) | EP0615544B1 (en) |
JP (1) | JP3266908B2 (en) |
AT (1) | ATE213770T1 (en) |
AU (1) | AU663345B2 (en) |
BG (1) | BG61844B1 (en) |
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CA (1) | CA2123681C (en) |
CZ (1) | CZ122194A3 (en) |
DE (1) | DE69232441T2 (en) |
EC (1) | ECSP930934A (en) |
ES (1) | ES2170057T3 (en) |
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FR2697723B1 (en) * | 1992-11-06 | 1995-03-03 | Ungda | Use of polyether ionophoric antibiotics in industrial extraction or production of sweet products. |
US9121075B2 (en) * | 2009-02-11 | 2015-09-01 | Xyleco, Inc. | Saccharifying biomass |
BRPI0900238A2 (en) * | 2009-02-12 | 2010-10-26 | Arch Chem Inc | antimicrobial composition and process for controlling microbial contamination in alcoholic fermentation processes |
BR122019003653B1 (en) * | 2010-03-19 | 2020-11-10 | Buckman Laboratories International, Inc | method to produce ethanol |
JP6004321B2 (en) * | 2012-04-18 | 2016-10-05 | 日立造船株式会社 | Methods for controlling the growth of miscellaneous bacteria in ethanol fermentation of moss |
SG11201701958VA (en) | 2014-09-19 | 2017-04-27 | Xyleco Inc | Saccharides and saccharide compositions and mixtures |
RU2584603C1 (en) * | 2015-04-24 | 2016-05-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования и науки Российской Федерации | Method for antibacterial treatment of yeast |
MX2019007508A (en) * | 2016-12-22 | 2019-11-28 | Synata Bio Inc | Methods and systems using ionophores to control contamination in fermentation of gaseous substrates. |
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FR2032598A5 (en) * | 1970-01-07 | 1970-11-27 | Brabant Et Cie Distiller | Continuous fermentation of molasses and - other alcohol formers |
FR2587035B1 (en) * | 1985-09-09 | 1989-08-04 | Ungda | PROCESS FOR THE PRODUCTION OF ETHANOL BY FERMENTATION OF SUGAR MEDIA |
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1991
- 1991-11-18 FR FR9114176A patent/FR2683825B1/en not_active Expired - Lifetime
-
1992
- 1992-10-20 AT AT92923846T patent/ATE213770T1/en not_active IP Right Cessation
- 1992-10-20 UA UA94005379A patent/UA27128C2/en unknown
- 1992-10-20 EP EP92923846A patent/EP0615544B1/en not_active Expired - Lifetime
- 1992-10-20 RU RU94027279/13A patent/RU2104301C1/en not_active IP Right Cessation
- 1992-10-20 AU AU29477/92A patent/AU663345B2/en not_active Expired
- 1992-10-20 CZ CZ941221A patent/CZ122194A3/en unknown
- 1992-10-20 HU HU9401536A patent/HU215554B/en not_active IP Right Cessation
- 1992-10-20 SK SK562-94A patent/SK56294A3/en unknown
- 1992-10-20 CA CA002123681A patent/CA2123681C/en not_active Expired - Lifetime
- 1992-10-20 JP JP50901993A patent/JP3266908B2/en not_active Expired - Fee Related
- 1992-10-20 BR BR9206769A patent/BR9206769A/en not_active IP Right Cessation
- 1992-10-20 DE DE69232441T patent/DE69232441T2/en not_active Expired - Lifetime
- 1992-10-20 WO PCT/FR1992/000984 patent/WO1993010213A1/en active IP Right Grant
- 1992-10-20 ES ES92923846T patent/ES2170057T3/en not_active Expired - Lifetime
-
1993
- 1993-05-28 EC EC1993000934A patent/ECSP930934A/en unknown
-
1994
- 1994-05-17 FI FI942283A patent/FI942283A0/en unknown
- 1994-05-17 BG BG98779A patent/BG61844B1/en unknown
- 1994-05-18 OA OA60513A patent/OA09925A/en unknown
Also Published As
Publication number | Publication date |
---|---|
WO1993010213A1 (en) | 1993-05-27 |
HUT67063A (en) | 1995-01-30 |
BG98779A (en) | 1995-05-31 |
BR9206769A (en) | 1995-10-31 |
EP0615544B1 (en) | 2002-02-27 |
BG61844B1 (en) | 1998-07-31 |
JP3266908B2 (en) | 2002-03-18 |
CA2123681C (en) | 2001-08-14 |
CA2123681A1 (en) | 1993-05-27 |
ES2170057T3 (en) | 2002-08-01 |
FR2683825A1 (en) | 1993-05-21 |
EP0615544A1 (en) | 1994-09-21 |
DE69232441D1 (en) | 2002-04-04 |
ECSP930934A (en) | 1994-03-21 |
HU215554B (en) | 1999-01-28 |
DE69232441T2 (en) | 2002-10-31 |
FI942283A (en) | 1994-05-17 |
OA09925A (en) | 1994-09-15 |
AU663345B2 (en) | 1995-10-05 |
AU2947792A (en) | 1993-06-15 |
JPH08500002A (en) | 1996-01-09 |
FI942283A0 (en) | 1994-05-17 |
CZ122194A3 (en) | 1994-12-15 |
HU9401536D0 (en) | 1994-08-29 |
RU2104301C1 (en) | 1998-02-10 |
ATE213770T1 (en) | 2002-03-15 |
UA27128C2 (en) | 2000-02-28 |
FR2683825B1 (en) | 1995-01-06 |
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