Company Filing History:
Years Active: 1994-1996
Title: Innovations of Katsushi Kitamura in Lactic Acid Bacteria
Introduction
Katsushi Kitamura is a notable inventor based in Yamanashi, Japan. He has made significant contributions to the field of microbiology, particularly in the development of lactic acid bacteria and their applications in food production. With a total of 2 patents, his work focuses on enhancing the quality and safety of fermented milk products.
Latest Patents
Kitamura's latest patents revolve around the use of Streptococcus salivarius subsp. thermophilus and its variants. These bacteria are capable of producing an antibacterial substance, which is a peptide or protein, or a conjugate thereof. The antibacterial substance produced by these bacteria plays a crucial role in the fermentation process of milk. By using these lactic acid bacteria as a starter, the growth of other lactic-acid-forming bacteria can be inhibited, thus preventing the formation of acid during storage or transportation. This innovation helps maintain the taste, flavor, and overall quality of fermented milk products.
Career Highlights
Katsushi Kitamura is associated with Snow Brand Milk Products Co., Ltd., where he applies his expertise in microbiology to improve dairy products. His work has been instrumental in advancing the understanding of lactic acid bacteria and their beneficial properties in food science.
Collaborations
Kitamura has collaborated with notable colleagues such as Masahiro Sasaki and Satoshi Ishii. Their combined efforts have contributed to the development of innovative solutions in the dairy industry.
Conclusion
Katsushi Kitamura's contributions to the field of lactic acid bacteria have paved the way for advancements in fermented milk production. His innovative patents and collaborations highlight the importance of research in enhancing food quality and safety.