同仁グローカル List of Products and Services

We would like to introduce our analysis of "inhibitory activity of disaccharide-degrading enzymes." Disaccharides such as maltose, sucrose, and lactose are broken down by the respective enzymes maltase, sucrase, and lactase into glucose + glucose, fructose + glucose, and galactose + glucose. This test is used to evaluate the inhibitory activity of various compounds, extracts, and processed products on each disaccharide-degrading enzyme. [Analysis Examples] ■ Comparison tests of inhibitors ■ Calculation of IC50 *For more details, please download the PDF or feel free to contact us.

• Other analysis and evaluation services

We would like to introduce our "Amylase Inhibition Activity Analysis." Starch contained in food is broken down into oligosaccharides by amylase present in saliva, and then further broken down into glucose by maltase. This test aims to determine the amylase inhibition activity of various compounds, extracts, and processed products. [Analysis Examples] ■ Comparison test of inhibitors ■ Calculation of IC50 *For more details, please download the PDF or feel free to contact us.

• Other analysis and evaluation services

We would like to introduce the measurement of "differences in fatty acid composition by type of tea leaves" that we conduct. Tea is basically made from the same tea leaves, but the manufacturing processes differ. Sencha is made without fermentation, while oolong tea and black tea undergo fermentation processes. As a result, the proportions of fatty acids in the lipids contained in each type of tea and the amounts of each fatty acid vary. Here, we present the results of measurements regarding the differences in fatty acid composition by type of tea leaves. [Analysis Example] - Analysis of fatty acid composition by type for sencha, matcha, oolong tea, and black tea. *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

We would like to introduce the measurement of "differences in fatty acid composition by fish part" that we conduct. Measuring the proportion of each fatty acid contained in the lipids of each part and the amount of each fatty acid allows us to understand the differences in the proportions of fatty acids in each part. Here, we present the results of measurements regarding the differences in fatty acid composition of various parts of the fish. [Analysis Example] ■ Fatty acid composition analysis of each part of the Pacific saury (raw) ■ Parts: Flesh (belly), Flesh (back), Skin, Around the eyes *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

Our company conducts "fatty acid analysis of the insect body surface." Insects are covered by an exoskeleton, and lipid components are secreted on their surface as wax to protect them from drying out. Additionally, it is believed that there are fatty acid compositions related to the unique individual recognition of insects. In the downloadable materials, you can find the results of the extraction and fatty acid analysis of the lipids from the body surface of stink bugs. Please take a look. [Analysis Examples] - Conducted analysis of fatty acid components on the insect body surface and fatty acid components in microorganisms. - Analysis Method: - Extraction: Chloroform-methanol mixed extraction - Derivatization: Methyl esterification - Analysis Equipment: GC/MS (Agilent Technologies) *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Fatty Acid Analysis of Microorganisms." We conduct fatty acid analysis of lipids from microorganisms such as bacteria, plankton, and algae. Measuring the proportion of each fatty acid contained in the lipids and the amount of each fatty acid helps us understand the condition of each sample. We perform fatty acid analysis on various samples, including fresh foods, grains, processed and fermented foods, animal tissues, plant tissues, blood, cells, bacteria, culture media, feed, and excrement. [Analysis Example] ■Microorganism: Staphylococcus epidermidis *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Fatty Acid Analysis of Plant Tissues." We conduct analysis of the fatty acids contained in plant tissues (cells). Measuring the proportion of each fatty acid in lipids and the quantity of each fatty acid can provide insights into the condition of each sample. Please feel free to contact us when you need our services. [Analysis Examples] ■ Edible Oil Fatty Acids ■ Olive Oil *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

Using Equipment: GC/MS We would like to introduce our "Fatty Acid Analysis of Animal Tissues (Cells)." We conduct analysis of fatty acid composition in tissues such as muscle, fat, and organs, as well as in blood cells and cultured cells, and analyze specific fatty acid components. Our company performs fatty acid analysis on various samples including fresh foods, grains, processed and fermented foods, animal tissues, plant tissues, blood, cells, bacteria, culture media, feed, and waste. [Analysis Example] ■ Cultured Cells: Human Immortalized Keratinocytes *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

Equipment Used: GC/MS Our company conducts "quantitative analysis of fatty acids" contained in lipids. We create a calibration curve using standard samples to calculate the fatty acid concentration. The fatty acid concentration will be reported in units such as "mg/g" or "mg/mL." For the target fatty acids, we perform quantitative analysis using all standard samples for 36 components, including oleic acid, palmitic acid, vaccenic acid, EPA, and DHA. We also conduct quantitative analysis for specific fatty acids. [Point] ■ Changes in fatty acid levels during food processing ■ Differences between wild types and genetically modified organisms ■ Changes in cell quantities due to culture conditions ■ Changes in fatty acid levels in the medium before and after culture *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Fatty Acid Composition Analysis." The detection sensitivity for each fatty acid varies depending on the equipment used. To correct for these differences, we measure standard samples to determine correction factors and calculate the corrected area from the measured area. We then use this corrected area to determine the content of each fatty acid. We conduct fatty acid analysis on a variety of samples, including fresh foods, grains, processed and fermented foods, animal tissues, plant tissues, blood, cells, bacteria, culture media, feed, and excrement. 【Test Overview】 ■ Target Fatty Acids - Analysis is conducted using standard samples for 36 components, including oleic acid, palmitic acid, vaccenic acid, EPA, and DHA. ■ Data - Reports are provided along with an Excel file. *For more details, please download the PDF or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Fatty Acid Analysis by Type of Lipid" that we conduct. The extracted lipids contain various lipid classes with different properties, and by fractionating them by class, it becomes possible to focus the analysis on the desired fraction. TLC is a method that uses a stationary phase, such as silica gel coated on glass or aluminum, and a mobile phase using organic solvents to separate and fractionate substances. 【Point: What can be understood from TLC fractionation】 ■ I want to get an overview of what types of lipids are included. ■ I want to understand the lipid composition and approximate quantities. ■ I want to separate the desired lipid class. ■ I want to confirm the quantitative changes in lipid classes. *For more details, please download the PDF or feel free to contact us.

• Other Analysis

Enzymes such as amylase in saliva, pepsin in gastric juice, and lipase in pancreatic juice are involved in the digestion of food, while enzymes necessary for the functioning of cells and tissues include nucleic acid synthesis enzymes, phosphorylation enzymes, and protein synthesis enzymes. Additionally, caspases involved in programmed cell death, as well as superoxide dismutase and catalase, which are enzymes that protect the body from oxidation, demonstrate the wide variety of enzymes produced by our bodies. Even enzymes with the same function have amino acid sequences that are unique to each species of animals and plants. For example, diastase, an enzyme that breaks down starch like amylase, is also found in radishes and has been isolated from malt and koji mold for use as a pharmaceutical. The enzyme we will discuss this time is horseradish peroxidase (HRP), which is widely used in clinical and research applications. *For detailed information, please refer to the related links and catalog. Feel free to contact us for more information.*

• enzyme

This article introduces "sugar-decomposing enzymes - maltase, sucrase, and lactase." Many enzymes are known to break down carbohydrates, starting with amylase. Maltase, sucrase, and lactase are enzymes involved in the decomposition of carbohydrates. For details on the decomposition reactions and activity measurement methods of each enzyme, please refer to the sections on maltase, sucrase, and lactase. *You can view the detailed content of the article through related links and catalogs. For more information, please feel free to contact us.*

• enzyme

Angiotensin I and Angiotensin II are molecules involved in blood pressure regulation. ACE2 is known as a recognition protein for the novel coronavirus, but this time, we will share some trivia about ACE. Blood pressure regulation is one of the important functions in the body, and angiotensin-converting enzyme is a substance involved in the rise of blood pressure. We will introduce the mechanism of blood pressure elevation, focusing on angiotensin-converting enzyme (ACE), while showing the structures of related substrate compounds. *For detailed content of the article, you can view it through the related links and catalog. For more information, please feel free to contact us.*

• enzyme

SOD (Superoxide dismutase) is one of the enzymes necessary for organisms to generate energy using oxygen. Although it is called a necessary enzyme, it does not directly participate in energy production. We will introduce the role of SOD through the mechanism by which organisms create energy. *For detailed information, please refer to the related links and catalog. For more details, feel free to contact us.*

• enzyme

This article introduces cellulase. Cellulase is an enzyme found in bacteria and plants that cleaves glycosidic bonds in cellulose and other compounds with a β-1,4-glucan structure. There are two types of cellulase: endoglucanases, which cut bonds within the cellulose structure, and exoglucanases, which cleave cellobiose from the ends. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.

• enzyme

This article provides a detailed introduction to lipase. Lipids are classified into simple lipids and complex lipids. Simple lipids include triglycerides and cholesterol esters, while complex lipids include phospholipids and glycolipids, as well as their fat-soluble degradation intermediates known as derived lipids. Lipase is an enzyme that hydrolyzes the ester bonds of these lipids and is present in almost all living organisms, including viruses and bacteria. In animals, it is found in digestive fluids such as gastric juice and pancreatic juice. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

• enzyme

This article introduces amylase. It is an enzyme that hydrolyzes glycosidic bonds in carbohydrates such as starch. In animals, it is found in saliva and pancreatic juice, while in plants, it is present in radishes and other sources. Additionally, it is found in fungi such as Aspergillus oryzae and Bacillus subtilis, and Takadiastase is derived from Aspergillus oryzae. *For more detailed information, you can view it through the related links and catalog. Please feel free to contact us for more details.

• enzyme

This article introduces proteases. Proteases are enzymes that hydrolyze peptide bonds in proteins, and many proteases are known to break down proteins and peptides. Depending on the location of peptide cleavage in proteins, they are classified into endopeptidases (which cleave the central part of the protein) and exopeptidases (which cleave the terminal part of the protein), while enzymes that break down oligopeptides are called oligopeptidases. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for more details.

• enzyme

What comes to mind when you hear the word "enzyme"? Perhaps digestive enzymes like diastase, or beauty and health supplements? The first enzyme to be discovered was diastase. Since then, thousands of different enzymes have been identified. Analyzing each enzyme is necessary to understand its function, and some general methods have been proposed for certain enzymes. In this article, we will focus on the roles of enzymes and methods of analysis. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for more details.*

• enzyme

This article introduces the inactivation of enzymes. Proteins are made up of numerous amino acids that link together, folding into structures that perform various functions. Enzymes are also a type of protein that catalyzes the chemical reactions necessary for sustaining life. To function as enzymes, several hundred amino acid polymers must be correctly folded, and the enzymes need the folded amino acid polymers to join at the correct positions and orientations to form complexes. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

• enzyme

This article introduces the measurement of enzyme activity. Proteins are structured as a single chain molecule made up of many amino acids that are folded. The folding involves hydrogen bonds and hydrophobic interactions between the amino acids within the chain molecule, allowing it to adopt a stable structure and perform its functions. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

• Other analysis and evaluation services
• enzyme

This article introduces methods for evaluating cell activity. The ability to use cells in experiments is largely due to advancements in cell culture techniques and the establishment of cell lines, which are the results of research conducted from the early to mid-20th century. The culture medium began with isotonic solutions (physiological saline, 0.9 w/v% sodium chloride solution), followed by the development of Ringer's solution, the use of serum-supplemented media, and the detachment of adherent cells using trypsin. Additionally, the immortalized animal cell line L929, derived from mouse fibroblasts, was reported around the mid-20th century, and shortly thereafter, the human cell line HeLa was established. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

• Other analysis and evaluation services

This article introduces the measurement of antioxidant capacity. The Earth is enveloped in air, and we sustain life using the oxygen within it. We are organisms that can live in what is known as an aerobic environment. Bacteria include aerobic and anaerobic bacteria; aerobic bacteria and facultative anaerobes thrive in the presence of oxygen, while obligate anaerobes perish in the presence of oxygen. *For detailed information, please refer to the related links and catalog. Feel free to contact us for more information.

• Other measurement and measuring equipment

Biofilms exist in various places around us. For example, the surface of teeth, the kitchen and bathroom sinks, and the slime in the bathtub are all examples of biofilms. In daily life, the presence of biofilms poses issues such as the unpleasantness of slime, the hassle of cleaning, and the risk of infection, leading to the sale of many products designed to eliminate the bacteria that cause biofilms and suppress their occurrence and formation. However, within just a few days, the proliferation of surviving bacteria leads to the reformation of biofilms, creating a cycle of ongoing struggle. This time, I have summarized information about biofilms. *For detailed content of the article, please refer to the related links and catalog. For more information, feel free to contact us.*

• Other bio-related products and services

The "slime" that occurs in sinks in kitchens and bathrooms is called biofilm. If cleaning is not thorough, it can become slippery before you know it, and if left unattended, it can proliferate to the point where water cannot flow. This creates a negative image of being dirty and troublesome. This time, we will introduce the analysis methods. The analysis of biofilm is expected to be utilized for various purposes, such as developing materials used in water areas like bathtubs and kitchens, developing agents that inhibit biofilm formation, and examining conditions to efficiently produce biofilm as a useful component. *For detailed information, please refer to the related links and catalog. Feel free to contact us for more information.

• Other bio-related products and services

Living organisms are collections of cells, and cells are separated from the internal and external environments by membranes made of lipid molecules. These membranes include the cell membrane that shapes the cell and the organelle membranes that form intracellular organelles. Various reactions occur throughout the separated areas as the outside and inside are connected through these membranes. Additionally, lipids play an important role in energy storage and production. Here, we summarize the structure of lipids, the energy production process of fatty acids, the biosynthetic pathways of fatty acids, the flow of lipid synthesis, and methods for measuring fatty acids. *For detailed content of the article, please refer to the related links and catalog. For more information, feel free to contact us.*

• Other cell research

This article introduces methods for analyzing fatty acids. Including ourselves, living organisms on Earth are composed mainly of water, proteins, nucleic acids, carbohydrates, lipids, electrolytes, and so on. These components can be analyzed in various ways. If a protein is an enzyme, its activity can be evaluated by reacting it with a substance called a substrate and measuring the amount of the substance converted by the enzyme. *For detailed content of the article, please refer to the related links and catalog. For more information, feel free to contact us.

• Other cell research

This article introduces fatty acid analysis. When hearing about lipids, many may associate them with fat accumulation in the body, leading to weight gain and obesity. Additionally, many might also think of conditions such as arteriosclerosis and cardiovascular disorders. Some may recall triglyceride levels, which is one of the lipid metabolism items in health check-ups. *For more detailed information, please refer to the related links and catalog. Feel free to contact us for further inquiries.*

• Other cell research

I would like to introduce "sugar analysis." Sugars are one of the main biological components in plants and animals, ranging from simple sugars known as monosaccharides to oligosaccharides and polysaccharides, which are high molecular weight sugars formed by the combination of multiple monosaccharides. There are methods to measure the quantity of these sugars using enzymes and high-performance liquid chromatography (HPLC). [Analysis Examples] ■ Sugars contained in experimental samples: culture media, biological samples (serum, tissues, etc.) ■ Sugars contained in solid waste, extraction residues, etc. ■ Sugars contained in enzyme treatment solutions, microbial treatment solutions, etc. *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services

I would like to introduce "color difference analysis." Color is perceived by the human eye as light emitted from an object, and that signal is processed by the brain to be recognized as color. Therefore, if the light emitted from an object is reflected light, it is captured as color. The reason a lemon appears yellow is that the substances on the surface of the lemon absorb light in the visible spectrum that is not within the wavelengths that humans can perceive as yellow. [Analysis Examples] ■ Drinking water, environmental water, dye solutions, and other liquids ■ Chemicals, pharmaceuticals, powders, pastes, and other solids *For more details, please refer to the PDF materials or feel free to contact us.

• Other analysis and evaluation services

I would like to introduce "cell assays." For example, they are commonly used to quantify the toxicity of drugs to cells or to evaluate the toxicity and proliferation activity of new compounds. In research applications, they are also utilized for visualizing organelles within cells and analyzing cell dynamics using time-lapse techniques. 【Analysis Examples】 ■ Measurement of IC50 values of test substances using the WST method (cytotoxicity) ■ Measurement of proliferation activity of test substances using the WST method ■ Time-lapse analysis *For more details, please refer to the PDF materials or feel free to contact us.

• Other analysis and evaluation services

I will introduce what can be understood through "enzyme activity analysis." Enzyme activity measurement is conducted for various purposes such as functional analysis, cause investigation, and development research. Reactions involving enzymes include the expression of biological functions, fermentation by microorganisms, food processing by enzymes, and spoilage by microorganisms (anaerobic fermentation), as well as selective organic synthesis reactions, resulting in a vast variety of samples related to each analysis. 【Analysis Purposes (Excerpt)】 ■ Processed Foods: Monitoring of fermentation processes ■ Waste Processing: Resource recovery from waste ■ Raw Materials: Selection of raw materials ■ Processed Products: Confirmation of enzyme inactivation ■ Extracts: Measurement of enzyme activity values *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services

Our company offers "fatty acid analysis" for trace samples such as blood cells and other precious samples. Measuring the proportion of each fatty acid contained in lipids and the amount of each fatty acid can provide insights into the condition of each sample. Fatty acid analysis may yield new findings, so please feel free to contact us. [Analysis Objectives (Excerpt)] ■ Meat: Evaluation of fatty acid composition ratios based on tissue/species differences ■ Plants: Evaluation of fatty acid composition ratios based on species differences ■ Microorganisms: Evaluation of fatty acid composition based on differences in habitat ■ Algae: Measurement of fatty acid content and composition ratios ■ Tea: Evaluation of fatty acid composition ratios based on processing methods *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services

We would like to introduce our "Enzyme Activity Analysis <Lipase Activity>". A buffer is added to an emulsion of olive oil, and the extracted enzyme solution is mixed in. The enzymatic reaction is carried out at a precise temperature and time. After that, a reaction stopping solution is added, followed by a sodium hydroxide solution. Then, a pH indicator is added, and hydrochloric acid solution is added until neutral. The difference from the blank is calculated, and the enzyme activity is determined from the amount of sodium hydroxide consumed. [Analysis Examples] ■ Fungal processed products ■ Processed foods ■ Functional foods *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Enzyme Activity Analysis <Lactase Activity>". For the lactase activity analysis, we use 2-nitrophenyl galactopyranoside as a chromogenic substrate. The enzyme activity is determined from the amount of color developed by 2-nitrophenol produced in the enzyme reaction. 【Analysis Examples】 ■ Fungal Processing Products ■ Processed Foods ■ Functional Foods *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Enzyme Activity Analysis <Maltase Activity>". Since maltose is a reducing sugar, measurement methods that use maltose as a substrate to determine the amount of glucose as a reducing sugar are not applicable. Therefore, p-nitro-α-D-galactopyranoside, a chromogenic substrate, is used. The enzyme activity is determined by the amount of 4-nitrophenol produced by maltase. [Analysis Examples] ■ Fermented products ■ Processed foods ■ Functional foods *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Enzyme Activity Analysis <Protease Activity>". A common method for measuring low-selectivity protease activity involves adding the extracted enzyme solution to a milk casein substrate solution and conducting the enzymatic reaction at a precise temperature and time. After that, a reaction stopping solution is added to precipitate the undecomposed proteins, and the decomposed amino acids are separated. The activity that shows the color corresponding to the amount of tyrosine produced under each condition of enzymatic action is defined as protease activity. [Analysis Examples] ■ Grains ■ Fermented Foods ■ Functional Foods *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Enzyme Activity Analysis <Cellulase Activity>". Cellulose is not water-soluble. Therefore, water-soluble carboxymethyl cellulose is used for cellulase activity analysis. Enzyme activity is determined by measuring the amount of reducing sugars produced by the enzyme reaction as glucose. 【Analysis Examples】 ■ Extracts ■ Fermented products, fungal products ■ Functional foods *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Enzyme Activity Analysis <Sucrase Activity>." Sucrase is one of the digestive enzymes found in intestinal fluid, and typical sucrase activity analysis uses a sucrose solution. The enzyme activity is determined by measuring the amount of glucose produced through the enzyme reaction. [Analysis Examples] ■ Fermented products ■ Processed foods ■ Functional foods (inhibitory effects) *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce our "Enzyme Activity Analysis <Amylase Activity>". A common method for measuring amylase activity involves adding the extracted enzyme solution to a starch solution and conducting the enzyme reaction at a precise temperature and time. After that, the reaction mixture is mixed with iodine solution over time to measure the blue absorbance. The decrease in absorbance is used to determine the amylase activity. [Analysis Examples] ■ Grains ■ Processed Foods ■ Functional Foods *For more details, please refer to the PDF document or feel free to contact us.

• Ingredient analysis

We would like to introduce the "Antioxidant Activity Measurement" conducted by our company. Living organisms produce energy through oxygen, but at the same time, reactive oxygen species are generated. Various foods contain components that can react with reactive oxygen species, such as polyphenols and vitamin C, and consuming these may have the potential to eliminate reactive oxygen species in the body. Therefore, we also measure the overall antioxidant activity of the foods consumed. 【Analysis Examples (Excerpt)】 ■Sample: Synthetic Organic Compounds ■Purpose of Evaluation: Correlation between Structure and Antioxidant Activity ■Analysis Methods: WST Method, DPPH Method *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services

We would like to introduce our "Angiotensin Converting Enzyme (ACE) Inhibition Activity Analysis." Angiotensin Converting Enzyme (ACE) converts angiotensin I into angiotensin II, which has blood pressure-raising effects, while simultaneously breaking down bradykinin, which has blood pressure-lowering effects. This enzyme is involved in the increase of blood pressure within the body. In recent years, ACE inhibition activity measurement has been conducted in processed foods such as agricultural products and fermented foods, as well as in beverages. Depending on the nature and purpose of the samples, we will propose suitable pretreatment methods. [Characteristics of Angiotensin Converting Enzyme] - It converts angiotensin I into angiotensin II, which has blood pressure-raising effects, while simultaneously breaking down bradykinin, which has blood pressure-lowering effects, thus playing a role in the increase of blood pressure within the body. *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services

We would like to introduce our "Inhibition Activity Analysis." Substances that function as catalysts in reactions, such as enzymes, are evaluated based on their activity rather than their quantity. Enzymes are involved in a vast number of reactions in biological systems and the environment, and by inhibiting their activity, it is possible to control specific enzyme reactions, potentially improving issues related to enzymes. As a result, numerous inhibitors have been developed for various applications, including pharmaceuticals. [Features] ■ The effectiveness of inhibitors is evaluated at the concentration that suppresses enzyme activity by 50% (IC50). *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services

We would like to introduce our "Biofilm Evaluation Using Mixed Bacteria." Typically, to measure the anti-biofilm activity of agents or treatment substrates, biofilm formation is conducted using specific strains such as Staphylococcus epidermidis or Pseudomonas aeruginosa, cultured on media used for each bacterium. However, if you want to evaluate the effectiveness in a specific environment, it is also possible to use biofilms formed from bacteria collected from that environment. At our company, we conduct biofilm formation experiments using microbial communities collected from sinks and bathtubs, allowing for evaluations under conditions that are more relevant to the environments in which they will be used. Please feel free to contact us for more details. [Features] ■ If you want to evaluate effectiveness in a specific environment, it is possible to use biofilms formed from bacteria collected from that environment. *For more details, please refer to the PDF document or feel free to contact us.

• Other analysis and evaluation services