Location History:
- Machida, JP (1982)
- Hofu, JP (1986 - 1988)
Company Filing History:
Years Active: 1982-1988
Title: **Kiyoji Hattori: Innovator in Fermentation Technology**
Introduction
Kiyoji Hattori, an accomplished inventor based in Hofu, Japan, has made significant contributions to the field of biotechnology through his innovative approaches to fermentation processes. With a total of three patents to his name, Hattori's work focuses primarily on the efficient production of amino acids, crucial in various industries including pharmaceuticals and food production.
Latest Patents
Hattori's latest patents showcase his expertise in fermentation technology. One of his noteworthy inventions is a *Process for producing L-glutamic acid by fermentation*. This process involves culturing microorganisms from the genera Corynebacterium or Brevibacterium, which not only possess the ability to produce L-glutamic acid but also demonstrate resistance to alpha-naphthoquinoline, an antibiotic that inhibits energy metabolism. The intricate method allows for the accumulation of L-glutamic acid in the resulting culture liquor, enabling its efficient recovery.
Additionally, Hattori has developed a *Process for producing L-lysine by fermentation*. This innovative process employs a microorganism derived from protoplast fusion that can effectively produce L-lysine. By culturing this microorganism in a nutrient medium, L-lysine is formed and accumulated in the culture liquor, facilitating its recovery. Both patents highlight Hattori's commitment to advancing fermentation methodology to enhance production efficiency.
Career Highlights
Kiyoji Hattori is currently associated with Kyowa Hakko Kogyo Co., Ltd., a leading company renowned for its expertise in biotechnology and healthcare products. His innovative spirit and technical knowledge have propelled the company forward, showcasing the potential of microbial fermentation in industrial applications.
Collaborations
Throughout his career, Hattori has collaborated with esteemed colleagues such as Toshihide Nakanishi and Tomoki Azuma. These partnerships have fostered a creative and productive research environment, enabling the development of groundbreaking fermentation technologies that contribute significantly to the industry.
Conclusion
Kiyoji Hattori's contributions to fermentation technology through his inventive processes for producing essential amino acids position him as a leading innovator in his field. His patents reflect a deep understanding of microbiological mechanisms and a commitment to advancing biotechnological applications, ultimately benefiting various sectors worldwide. As his work continues to evolve, Hattori remains a prominent figure in the realm of innovations and biotechnology.