Company Filing History:
Years Active: 1977-1978
Title: Soichiro Asai: Innovator in Carbon Source Production
Introduction
Soichiro Asai is a notable inventor based in Tokyo, Japan. He has made significant contributions to the field of fermentation through his innovative methods of producing carbon sources. With a total of 2 patents, Asai's work has the potential to impact various industries by providing cost-effective solutions.
Latest Patents
Asai's latest patents include two methods for producing carbon sources for fermentation. The first patent, titled "Method of producing carbon source for fermentation," describes a process where a hydrolyzate of molasses, containing both glucose and fructose, is mixed with calcium hydroxide. A fructose addition precipitate is then recovered, and the residual liquor is neutralized to remove calcium ions. This liquor can subsequently be used as a carbon source for glutamic acid or lysine fermentation, potentially supplying inexpensive fructose to the market. The second patent, "Method of producing carbon source for citric acid fermentation," follows a similar process using a sugar hydrolyzate. This method also aims to provide a cost-effective source of fructose for citric acid fermentation.
Career Highlights
Soichiro Asai is currently associated with Ajinomoto Co., Ltd., a company known for its advancements in food and biotechnology. His work at Ajinomoto has allowed him to focus on innovative solutions that enhance fermentation processes.
Collaborations
Asai has collaborated with notable coworkers, including Tsutomu Matsuishi and Katsunobu Matsushita. Their combined expertise contributes to the development of effective fermentation methods and the advancement of the industry.
Conclusion
Soichiro Asai's contributions to the field of fermentation through his innovative patents highlight his role as a significant inventor. His methods for producing carbon sources not only promise to reduce costs but also enhance the efficiency of fermentation processes.