Company Filing History:
Years Active: 1982-1985
Title: Hiraku Saito: Innovator in Yeast Technology
Introduction
Hiraku Saito is a notable inventor based in Osaka, Japan. He has made significant contributions to the field of yeast technology, particularly in the development of innovative yeast strains for baking. With a total of 3 patents, Saito's work has had a meaningful impact on the food industry.
Latest Patents
One of Saito's latest patents is for the Saccharomyces species FD 612, which has been bred through selective hybridizations. This yeast strain exhibits freeze-resistance and is particularly useful as a baker's yeast in bread production. The process involves preparing dough using flour and Saccharomyces species FD 612 as the leavening agent. The dough can be frozen, thawed after storage, fermented, and baked to produce high-quality bread. Another significant patent involves the creation of colored molecular weight markers. These markers consist of colored proteins with known molecular weights ranging from 1800 to 321200. They are prepared by coupling monomers of a colored protein or by coupling a colored protein with a colorless protein. This innovation allows for the determination of the molecular weight of proteins with unknown weights and serves as a reference for protein purification.
Career Highlights
Hiraku Saito is currently employed at Oriental Yeast Co., Ltd., where he continues to advance his research and development efforts. His work has been instrumental in enhancing the quality and efficiency of yeast used in various baking processes.
Collaborations
Saito collaborates with esteemed colleagues, including Yasuo Suzuki and Katsumi Fujii. Their combined expertise contributes to the innovative projects at Oriental Yeast Co., Ltd.
Conclusion
Hiraku Saito's contributions to yeast technology exemplify the importance of innovation in the food industry. His patents not only enhance baking processes but also pave the way for future advancements in yeast applications.