Jin-zhong Xiao

Title: **Innovator Jin-zhong Xiao: Pioneering Advances in Bacteriological Properties**

Introduction

Jin-zhong Xiao is a notable inventor based in Kanagawa-ken, Japan. He has made significant contributions to the field of bacteriology, focusing on the development of microbial powders and their applications in foods and beverages. With one patent to his name, his work is poised to impact the food industry positively.

Latest Patents

Jin-zhong Xiao holds a patent that is designed to provide bacteriological properties in food products. This innovation focuses on achieving specific fermentation abilities to create a milk-based medium maintaining a pH of 4.6 or lower. Additionally, the patent details a survival rate of over 50% for the microbial cultures when quenching and storing at 10°C for two weeks, and significant gastric juice tolerance, allowing for a survival rate of 10% in artificially simulated gastric juice at pH 3.0 for two hours.

Career Highlights

Currently, Jin-zhong Xiao is employed at Morinaga Milk Industry Co., Ltd., a leading firm in the dairy sector known for its innovative products. His career is marked by a dedication to enhancing food safety and microbial efficacy, key elements in the food and beverage industry.

Collaborations

Throughout his career, Jin-zhong has worked alongside esteemed colleagues such as Kazuyoshi Sotoyama and Akinori Hiramatsu. Their joint efforts contribute significantly to the advancement of microbial research and development within their organization.

Conclusion

Jin-zhong Xiao's innovations reflect his commitment to improving food products through scientific advancements in bacteriology. His patent signifies a leap forward in the capabilities of microbial powers in food, presenting opportunities for enhanced food safety and quality in the industry. As he continues his work with Morinaga Milk Industry Co., Ltd., the impact of his contributions is likely to resonate well beyond his immediate field.