Location History:
- Noda, JP (1999)
- Chiba, JP (2004)
Company Filing History:
Years Active: 1999-2004
Title: Misao Sugishita: Innovator in Flavor Enhancement
Introduction
Misao Sugishita is a notable inventor based in Chiba, Japan. He has made significant contributions to the field of flavor enhancement through his innovative work with koji mold. With a total of 2 patents, Sugishita's inventions focus on improving the production of flavor enhancers.
Latest Patents
Sugishita's latest patents include a multiply transformed koji mold and a method of manufacturing a flavor enhancer using the same. The first patent provides a koji mold that exhibits increased protease and peptidase activity compared to its parent strain. This is achieved through transformation using specific protease and peptidase genes. The second patent outlines a method for breeding this koji mold and a process for manufacturing a flavor enhancer by allowing the culture product of the koji mold to act on a protein.
Career Highlights
Sugishita is currently employed at Kikkoman Corporation, a leading company in the food industry known for its soy sauce and other products. His work at Kikkoman has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and flavor.
Collaborations
Some of Sugishita's coworkers include Yaichi Fukushima and Makoto Okayasu. Their collaboration has likely fostered an environment of innovation and creativity within the company.
Conclusion
Misao Sugishita's contributions to flavor enhancement through his patented innovations demonstrate his expertise and commitment to advancing food technology. His work continues to influence the industry and improve flavor production methods.