Wataru Hibino

Title: Innovations by Wataru Hibino in Biotechnology

Introduction

Wataru Hibino, an accomplished inventor based in Kawasaki, Japan, has made significant contributions to the field of biotechnology. With a total of four patents to his name, his work primarily focuses on the production of amino acids and nucleic acids through innovative fermentation methods.

Latest Patents

Hibino's latest patents showcase his inventive prowess and technical expertise. One noteworthy patent describes a method for producing an L-amino acid or a nucleic acid. This method involves culturing a microorganism capable of synthesizing these compounds in a fermentation tank, which features a stirring impeller. By controlling the power density of the impeller to be 2.4 kW/m or lower after crystal precipitation or the addition of seed crystals, Hibino effectively enables the accumulation and recovery of the desired crystals from the culture.

Another significant patent involves the production of L-glutamic acid through fermentation. In this process, a coryneform bacterium, characterized by enhanced intracellular pyruvate carboxylase activity obtained through gene amplification or regulatory sequence enhancement, is cultured to produce and accumulate L-glutamic acid in the medium. This innovative approach allows for the efficient collection of L-glutamic acid from the culture.

Career Highlights

Wataru Hibino’s career is marked by his dedication to research and development in the food and biotechnology sectors. His collaboration with Ajinomoto Co., Ltd., a leading company in the field, has provided him with a platform to advance his innovative ideas and contribute to significant biotechnological advancements.

Collaborations

Hibino has worked alongside esteemed colleagues such as Masakazu Sugimoto and Mikiko Suga. Their collaborative efforts have fostered a team environment conducive to innovation and have led to the successful development of various biotechnological processes and products.

Conclusion

Wataru Hibino's contributions to biotechnology, particularly in the production of amino acids and nucleic acids, underscore the importance of innovation in advancing scientific understanding and industrial application. His patents reflect a commitment to enhancing fermentation techniques, which not only benefit the industry but also pave the way for future technological developments in biochemistry.