Shin-Ichiro Otsuka

Title: Shin-Ichiro Otsuka: Innovator in Biotechnology

Introduction

Shin-Ichiro Otsuka is a prominent inventor based in Yokohama, Japan. He has made significant contributions to the field of biotechnology, particularly in the production of yeast cells and amino acids. His innovative work has led to the development of processes that utilize alternative carbon sources and bacteria for efficient production methods.

Latest Patents

Otsuka holds 2 patents that showcase his expertise. His first patent is for a process for producing yeast cells, which highlights the ability of certain yeasts to grow in a culture medium containing soybean whey as the main carbon source. This method results in yeast cells with a high protein content, making them suitable for feed food and other applications. His second patent involves a method for producing amino acids by culturing hydrogen-oxidizing bacteria. This process utilizes bacteria from the genera Arthrobacter, Brevibacterium, and Mycobacterium in an aqueous culture medium, in the presence of oxygen, hydrogen, and carbon dioxide.

Career Highlights

Otsuka is associated with Ajinomoto Co., Ltd., a leading company in the food and biotechnology sectors. His work at Ajinomoto has allowed him to focus on innovative solutions that address the growing demand for sustainable food sources and nutritional products.

Collaborations

Throughout his career, Otsuka has collaborated with notable colleagues, including Yasushi Morinaga and Ayaaki Ishizaki. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and advancements in biotechnology.

Conclusion

Shin-Ichiro Otsuka's contributions to biotechnology through his patents and collaborations reflect his commitment to innovation in the field. His work continues to influence the production of essential nutrients and sustainable food sources.