Kisaku Shimura

Title: Kisaku Shimura: Innovator in Microbial Cell Technology

Introduction

Kisaku Shimura is a prominent inventor based in Tokyo, Japan. He has made significant contributions to the field of microbial cell technology, holding a total of 3 patents. His work focuses on methods for producing dried microbial cells, which have important applications in various industries.

Latest Patents

Kisaku Shimura's latest patents include innovative methods aimed at enhancing the viability and enzymatic activity of microbial cells. One of his notable inventions is a method for producing dried microbial cells that ensures a high viable cell survival rate after long-term storage at elevated temperatures. This method involves suspending microbial cells in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by a drying process. Another significant patent is for a method of producing dry microbial cell powder that maintains the enzymatic activity of microorganisms even in a dry state. This method includes adding a carbohydrate to a liquid of microbial cells with enzymatic activity before drying the liquid, resulting in a dry microbial cell powder that retains its enzyme titer.

Career Highlights

Kisaku Shimura is associated with Kabushiki Kaisha Yakult Honsha, a company known for its commitment to health and nutrition through innovative products. His work has been instrumental in advancing the understanding and application of microbial technology in food and health sectors.

Collaborations

Kisaku has collaborated with notable colleagues such as Masahiko Ito and Osamu Matsuo, contributing to the development of groundbreaking technologies in his field.

Conclusion

Kisaku Shimura's innovative approaches to microbial cell technology have positioned him as a key figure in the industry. His patents reflect a commitment to enhancing the viability and functionality of microbial cells, paving the way for future advancements.