This inventor holds 9 USPTO granted patents and 2 EPO patents. Top assignees: Kabushiki Kaisha Shinkawa, Kabushiki Kaisha Yakult Honsha, Japan as Represented by Director-General of the Ministry of Land, Infrastructure and Transport, National Institute for Land and Infrastructure Management. Active years: 1991-2020.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Location History:
- Nishitama-gun, JP (2000 - 2005)
- Tokyo, JP (1991 - 2016)
- Minato-ku, JP (2012 - 2020)
Company Filing History:
5 out of 349 
4 out of 215 
1 out of 1 Years Active: 1991-2020
Title: Kazumasa Kimura: Innovator in Lactic Acid Bacteria Culturing
Introduction
Kazumasa Kimura is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of food science, particularly in the culturing of lactic acid bacteria. With a total of nine patents to his name, Kimura's work has had a substantial impact on the industry.
Latest Patents
Among his latest patents is a method for culturing lactic acid bacteria. This innovative method aims to provide a stable culture of lactic acid bacteria, which is essential for producing food and drink products with excellent stability. The process involves inoculating lactic acid bacteria into a medium that contains a milk ingredient with a low concentration of free phosphoric acid. Another notable patent is for a preparation method for a high-purity 4'-galactosyl-lactose composition. This method allows for the convenient production of a composition with high purity, which can be used as a reference standard for various analyses.
Career Highlights
Kazumasa Kimura has worked with notable companies such as Kabushiki Kaisha Shinkawa and Yakult Honsha Co., Ltd. His experience in these organizations has contributed to his expertise in food science and innovation.
Collaborations
Throughout his career, Kimura has collaborated with talented individuals, including Harumi Mizukoshi and Kuniyuki Takahashi. These partnerships have fostered a creative environment that has led to significant advancements in his field.
Conclusion
Kazumasa Kimura's contributions to the culturing of lactic acid bacteria and the development of high-purity compositions highlight his innovative spirit and dedication to food science. His work continues to influence the industry and pave the way for future advancements.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile