Company Filing History:
Years Active: 1999-2005
Title: The Innovative Mind of Yasuhiro Kikuchi
Introduction: Yasuhiro Kikuchi is a distinguished inventor located in Tsukuba, Japan. With a total of six patents to his name, Kikuchi has made significant contributions to the field of biotechnology and fermentation processes. His work focuses on enhancing yeast characteristics for improved industrial applications.
Latest Patents: Among his latest innovations is the patent titled "Protein complementing yeast low temperature-sensitivity fermentability." This invention relates to yeast with DNA encoding a specific protein, facilitating fermentation at lower temperatures. Another noteworthy patent is for "Ferulic acid decarboxylase," which covers a protein with unique amino acid characteristics and its applications in producing valuable compounds such as 4-vinylguaiacol, vanillin, and vanillic acid. This patent emphasizes the use of a recombinant vector and transformants to optimize the fermentation process.
Career Highlights: Yasuhiro Kikuchi is affiliated with Kyowa Hakko Kogyo Co., Ltd., a leading company in biotechnology and fermentation technology. His work has garnered attention for its practical applications in the food and beverage industry, particularly in the improvement of fermentation efficiency and product quality.
Collaborations: Throughout his career, Kikuchi has worked alongside notable colleagues, including Shigeto Kiyokawa and Yukihisa Shimada. Together, they have contributed to advancements in fermentation technology, enhancing the capabilities of yeast in various industrial processes.
Conclusion: Yasuhiro Kikuchi's innovative contributions to biotechnology through his patents reflect his commitment to improving fermentation processes. His work not only advances scientific knowledge but also holds practical implications for various industries. With each patent, Kikuchi continues to pave the way for future innovations in the field.