Company Filing History:
Years Active: 2007
Title: Kayo Moriguchi: Innovator in Biochemical Production
Introduction
Kayo Moriguchi is a prominent inventor based in Kawasaki, Japan. She has made significant contributions to the field of biochemistry, particularly in the production of L-glutamine through fermentation processes. Her innovative work has led to advancements in the efficiency and effectiveness of L-glutamine production.
Latest Patents
Kayo Moriguchi holds a patent for a method of producing L-glutamine by fermentation. The patent describes a process where a coryneform bacterium, modified to enhance its intracellular glutamine synthetase activity, is cultured in a medium. This method allows for the accumulation of L-glutamine, which is then collected from the medium. The patent highlights the importance of enhancing the bacterium's intracellular glutamate dehydrogenase activity as well.
Career Highlights
Throughout her career, Kayo Moriguchi has been associated with Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. Her work has not only contributed to the company's success but has also positioned her as a key figure in the field of fermentation technology.
Collaborations
Kayo has collaborated with notable colleagues, including Jun Nakamura and Hiroshi Izui. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Kayo Moriguchi's contributions to the production of L-glutamine through fermentation exemplify her dedication to advancing biochemistry. Her innovative methods and collaborations continue to influence the industry positively.