Harufumi Miwa

Title: Harufumi Miwa: Innovator in Fermentation Technology

Introduction

Harufumi Miwa is a prominent inventor based in Kawasaki, Japan. He has made significant contributions to the field of fermentation technology, particularly in the production of amino acids. With a total of 12 patents to his name, Miwa's work has had a substantial impact on industrial biotechnology.

Latest Patents

Miwa's latest patents include a method for producing L-glutamic acid by fermentation. This innovative process involves culturing a coryneform bacterium with enhanced intracellular pyruvate carboxylase activity. The bacterium is cultivated in a medium that allows for the production and accumulation of L-glutamic acid, which is then collected from the culture. Another notable patent is the process for the production of lysine by fermentation. This method focuses on controlling carbon source concentration during aerobic cultivation of microorganisms. By monitoring pH or dissolved oxygen content, the process improves productivity and yields of L-lysine.

Career Highlights

Miwa is associated with Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. His work at Ajinomoto has allowed him to develop and refine fermentation processes that are crucial for the production of essential amino acids.

Collaborations

Miwa has collaborated with notable colleagues such as Minoru Tsuruta and Koji Tamura. Their combined expertise has contributed to advancements in fermentation technology and the development of innovative production methods.

Conclusion

Harufumi Miwa's contributions to fermentation technology have established him as a key figure in the field. His innovative patents and collaborations continue to influence the production of vital amino acids in the biotechnology industry.