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For the Inventor, By the Inventor

Sakura, Japan

Keiji Kainuma

This inventor holds 5 USPTO granted patents. Top assignees: National Food Research Institute, Nikken Chemicals Co., Ltd.. Active years: 1986-1991.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Keiji Kainuma. Retrieved from https://idiyas.com/inventor/keiji-kainuma

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 5

% Patents Active = 100.0

Average Co-Inventor Count = 3.2

ph-index = 4

Forward Citations = 80(Granted Patents)


Location History:

  • Sakura, JP (1986 - 1990)
  • Tsukuba, JP (1990)
  • Ibaraki, JP (1991)

Company Filing History:

goldMedal5 out of 35 
 
National Food Research Institute
 patents
silverMedal2 out of 51 
 
Nikken Chemicals Co., Ltd.
 patents
where one patent can have more than one assignee

Years Active: 1986-1991

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5 patents (USPTO):Explore Patents
1. 5036011 - Novel Aureobasidium sp. microorganisms and method for obtaining the (1991-07-30),
2. 4939091 - Novel auerobasidium sp. microorganisms, method for obtaining the same (1990-07-03),
3. 4908311 - Process for enzymatic preparation of cellooligosaccharides (1990-03-13),
4. 4668626 - Method for the preparation of branched cyclodextrins (1987-05-26),
5. 4591560 - Process for saccharification of starch using enzyme produced by fungus (1986-05-27),

Title: Keiji Kainuma: Innovator in Microbial Erythritol Production

Introduction

Keiji Kainuma is a prominent inventor based in Sakura, Japan, known for his significant contributions to the field of microbial technology. He holds five patents, showcasing his innovative approach to the production of erythritol through fermentation processes.

Latest Patents

Kainuma's latest patents include the development of novel Aureobasidium sp. microorganisms and methods for obtaining biologically pure cultures of the Aureobasidium sp. SN-124A strain (FERM BP-1429). These microorganisms exhibit the ability to form and accumulate erythritol when aerobically cultured on a liquid medium containing assimilable carbon and nitrogen sources. His methods involve inoculating the selected microorganisms in a liquid culture medium with a pH range of 4 to 9 and culturing them at temperatures between 30°C to 38°C to facilitate erythritol accumulation.

Career Highlights

Throughout his career, Kainuma has held significant positions, including Director of the National Food Research Institute under the Ministry of Agriculture and at Nikken Chemicals Co., Ltd. His leadership in these roles has contributed to advancements in food technology and microbial research.

Collaborations

Kainuma has collaborated with notable colleagues such as Takashi Sasaki and Shoichi Kobayashi, enhancing the research and development efforts in his field.

Conclusion

Keiji Kainuma's innovative work in microbial erythritol production has made a lasting impact on the industry, demonstrating the potential of biotechnology in food production. His contributions continue to influence research and applications in this vital area.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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