Oblon, Fisher, Spivak, McClelland & Maier
Method for determining the concentration of an L-amino acid in fermentation
 Electrochemical method for determining the concentration of a carbon source and L-amino acid in a fermentation medium or cultured broth by contacting a microbial electrode consisting of an oxygen-sensitive electrode or a carbon dioxide gas-sensitive electrode combined with fixed microbial cells of a micro-organism capable of assimilating said carbon source or decarboxylating said L-amino acid with a sample solution and sensing electrically the rate of current decrease which is caused by the consumed oxygen in the solution in proportion to the concentration of carbon source; or the electric motive force which is caused by the liberation of carbon dioxide in the sample solution in proportion to the concentration of L-amino acid. Microbial electrodes and systems useful in carrying out the aforementioned method. 
Ajinomoto Company, Incorporated
C Y C
C12Q Y10S C12Q
inventional additional inventional
Tadashi Motohiko Shuichi Isao Takeo Haruo
Shirakawa Hikuma Suzuki Karube Yasuda Obana