Location History:
- Tokyo, JP (2001)
- Setagaya-ku, JP (2005)
Company Filing History:
Years Active: 2001-2005
Title: Innovations in Yeast Technology: The Contributions of Masaya Tokai
Introduction: Masaya Tokai, an inventive mind based in Setagaya-ku, Japan, has made significant strides in the field of biotechnology. With a focus on yeast fermentability, his innovations are contributing to advancements in various industries, particularly food production and biofuels. His work is underscored by two patents that highlight his expertise and the impact of his research.
Latest Patents: Masaya Tokai holds two notable patents in yeast technology. The first, titled "Protein Complementing Yeast Low Temperature-Sensitivity Fermentability," introduces a yeast strain characterized by having DNA encoding a protein with a specific amino acid sequence. This innovation addresses challenges in yeast fermentability at low temperatures, enhancing the efficiency of fermentation processes.
The second patent, "DNA Encoding Protein Complementing Yeast Low Temperature-Sensitive Fermentability," further explores the genetic aspects of yeast fermentation. It focuses on a protein that can complement mutations resulting in low-temperature-sensitive fermentability, providing additional flexibility in yeast genetics and improving both bread-making processes and ethanol production methods.
Career Highlights: Throughout his career, Masaya Tokai has been affiliated with Kyowa Hakko Kogyo Co., Ltd., a company renowned for its contributions to biotechnology and fermentation industries. His role at the company reflects his commitment to advancing yeast technology and has enabled him to pursue innovative solutions to complex scientific problems.
Collaborations: Masaya Tokai’s research has been enriched through collaborations with esteemed colleagues, including Hideki Kawasaki and Yasuhiro Kikuchi. Together, they have fostered a productive environment for scientific innovation, leading to breakthroughs in yeast fermentability and application across various sectors.
Conclusion: As an inventor, Masaya Tokai exemplifies the essence of innovation in the biotechnology space. His dedication to understanding and improving yeast fermentability not only advances scientific knowledge but also offers practical solutions for industries requiring efficient fermentation processes. With ongoing research and collaboration, Tokai continues to shape the future of yeast technology.