Location History:
- Saitama, JP (1992 - 1998)
- Hasuda, JP (1999 - 2005)
Company Filing History:
6 out of 730 
1 out of 45 
Years Active: 1992-2005
Title: The Innovative Journey of Kozo Ouchi
Introduction
Kozo Ouchi, an accomplished inventor based in Hasuda, Japan, is recognized for his significant contributions to the field of biotechnology. With a portfolio of seven patents, he has made remarkable strides in developing innovative solutions, particularly in the domains of yeast fermentation and cholesterol reduction.
Latest Patents
Ouchi's latest patents showcase his expertise in enhancing food technology. One of his notable inventions involves a "Protein complementing yeast low-temperature-sensitivity fermentability," which pertains to a specific yeast possessing DNA encoding a protein with a defined amino acid sequence. This innovation aims to improve yeast fermentation processes under low-temperature conditions. Another breakthrough is his "Process for producing a cholesterol-reduced substance." This enzymatic process efficiently reduces cholesterol levels in various foods and animal feeds by converting cholesterol to coprostanol, significantly lowering its intestinal absorption. The method employs a sequential enzymatic action of three enzymes derived from a eubacterium, showcasing Ouchi's deep understanding of enzymology and its applications in food science.
Career Highlights
Throughout his career, Kozo Ouchi has collaborated with esteemed companies such as Kyowa Hakko Kogyo Co., Ltd. and Kyowa Hakko Kogyo Kabushiki Kaisha. His tenure at these organizations has allowed him to develop and refine his innovative approaches to biotechnology, ultimately leading to his impactful patents.
Collaborations
Kozo Ouchi's work has also involved collaboration with notable professionals in the field. His coworkers, Hideki Kawasaki and Yasuhisa Kyogoku, have played significant roles in supporting his innovative projects, sharing their expertise and insights to drive advancements in their shared domain.
Conclusion
Kozo Ouchi's contributions to biotechnology, particularly through his innovative patents, have set a strong foundation for future developments in yeast fermentation and cholesterol reduction. His work not only enhances food technology but also reflects the potential for scientific innovation to improve health and nutrition. As he continues to push the boundaries of biotechnological research, Ouchi remains a vital figure in driving innovation in his field.