Company Filing History:
2 out of 25 
2 out of 51 Years Active: 1990-1991
Title: Innovations of Katsuo Wako in Microbial Erythritol Production
Introduction
Katsuo Wako is a notable inventor based in Gyoda, Japan, recognized for his contributions to the field of microbial biotechnology. He holds two patents that focus on the production of erythritol, a sugar alcohol used as a low-calorie sweetener. His work has significant implications for food science and fermentation technology.
Latest Patents
Wako's latest patents include a novel method for obtaining biologically pure cultures of Aureobasidium sp. SN-124A strain (FERM BP-1429) and its artificial mutants. These microorganisms exhibit the ability to form and accumulate erythritol when aerobically cultured on a liquid medium containing assimilable carbon and nitrogen sources. The method involves inoculating the selected microorganisms in a culture medium with a pH range of 4 to 9 and incubating them at temperatures between 30°C to 38°C. This innovative approach is useful for the efficient preparation of erythritol through the fermentation of sugars.
Career Highlights
Katsuo Wako has held significant positions in various organizations, including serving as the Director of the National Food Research Institute under the Ministry of Agriculture. He has also worked with Nikken Chemicals Co., Ltd., where he contributed to advancements in food technology and microbial research.
Collaborations
Wako has collaborated with notable colleagues such as Takashi Sasaki and Takafumi Kasumi, enhancing the research and development efforts in his field.
Conclusion
Katsuo Wako's innovative work in the production of erythritol through microbial fermentation showcases his expertise and commitment to advancing food science. His patents and career achievements reflect his significant impact on the industry.