Company Filing History:
Years Active: 1981-1987
Title: Koki Yamada: Innovator in Acetic Acid Fermentation
Introduction
Koki Yamada is a notable inventor based in Handa, Japan. He has made significant contributions to the field of fermentation technology, particularly in the production of vinegar with high acetic acid concentrations. With a total of four patents to his name, Yamada's work has advanced the methods used in the fermentation industry.
Latest Patents
Yamada's latest patents include a method for measuring alcohol concentration in acetic acid and a process for producing vinegar with high acetic acid concentration. The first patent outlines a method that involves forming a sample gas from a fermentation broth, passing it through an absorption column to isolate acetic acid, and then measuring the alcohol content using a gas sensor. The second patent describes a submerged fermentation process that maintains specific temperature controls to achieve vinegar with an acetic acid concentration exceeding 20 percent weight by volume.
Career Highlights
Koki Yamada is currently associated with Nakano Vinegar Co., Ltd., where he applies his expertise in fermentation technology. His innovative approaches have not only improved production efficiency but also enhanced the quality of vinegar products.
Collaborations
Yamada collaborates with notable coworkers, including Mikio Yamada and Yoshio Kunimatsu, who contribute to the research and development efforts at Nakano Vinegar Co., Ltd. Their combined expertise fosters a creative environment that drives innovation in vinegar production.
Conclusion
Koki Yamada's contributions to the field of fermentation and vinegar production exemplify the impact of innovative thinking in food technology. His patents reflect a commitment to advancing industry standards and improving product quality.