Company Filing History:
Years Active: 2019
Title: The Innovative Contributions of Setsuko Hirakura
Introduction
Setsuko Hirakura is a prominent inventor based in Nagasaki, Japan. She has made significant contributions to the field of biotechnology, particularly in the effective use of yeast and yeast extract residues. Her innovative approach has led to advancements in the utilization of byproducts in the food industry.
Latest Patents
Hirakura holds a patent for the "Effective use of yeast and yeast extract residue." This invention aims to provide effective use from a yeast extract residue, which is often produced in excess as a byproduct. The patent outlines a method to reduce the amount of yeast extract residue while obtaining various useful substances. A cell wall lytic enzyme, which does not contain protease, is applied to the yeast extract residue. Following this, a heat treatment is performed at temperatures between 70 to 80°C for 10 to 20 minutes. This process enables the separation into a fraction of primarily cell walls and a fraction of primarily protein. From the protein fraction, a yeast protein with a protein content of 60% or more is obtained. By subjecting this yeast protein to enzymatic degradation, a seasoning with a high amount of total nitrogen is produced.
Career Highlights
Hirakura's career has been marked by her dedication to research and innovation in the biotechnology sector. She is associated with Kohjin Life Sciences Co., Ltd., where she continues to explore new methods for utilizing yeast and its byproducts. Her work has not only contributed to scientific knowledge but has also had practical applications in food production.
Collaborations
Throughout her career, Hirakura has collaborated with notable colleagues, including Kenichi Ason and Yusuke Fukuda. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Setsuko Hirakura's contributions to the field of biotechnology exemplify the impact of innovative thinking in addressing industry challenges. Her patent on the effective use of yeast extract residues showcases her commitment to sustainability and efficiency in food production. Her work continues to inspire future advancements in the field.