Location History:
- Tokyo, JP (1991 - 1997)
- Minato-ku, JP (2011 - 2020)
Company Filing History:
Years Active: 1991-2020
Title: Susumu Mizusawa: Innovator in Lactic Acid Bacteria Cultivation
Introduction
Susumu Mizusawa is a prominent inventor based in Minato-ku, Japan. He has made significant contributions to the field of food science, particularly in the cultivation of lactic acid bacteria. With a total of 6 patents to his name, Mizusawa's work has had a substantial impact on the development of food and drink products.
Latest Patents
Mizusawa's latest patents focus on methods for culturing lactic acid bacteria. One of his notable inventions is a method that allows for the stable maintenance of lactic acid bacteria cultures. This method involves inoculating lactic acid bacteria into a medium that contains a milk ingredient with a free phosphoric acid concentration of less than 0.25 wt %. Additionally, he has developed a lactic acid bacteria fermentation product that utilizes extracts from various food materials, enhancing the viable cell count of lactic acid bacteria without compromising the flavor of the final product.
Career Highlights
Mizusawa is associated with Kabushiki Kaisha Yakult Honsha, a company known for its innovative approaches to probiotic products. His work has not only advanced the understanding of lactic acid bacteria but has also contributed to the creation of beverages and foods that promote health and wellness.
Collaborations
Throughout his career, Mizusawa has collaborated with notable colleagues, including Ryoichi Akahoshi and Nobuhiro Ogasawara. These collaborations have further enriched his research and development efforts in the field of food science.
Conclusion
Susumu Mizusawa's innovative work in the cultivation of lactic acid bacteria has led to significant advancements in food and drink products. His contributions continue to influence the industry and promote healthier options for consumers.