Yasuyuki Seto

Title: Innovations by Yasuyuki Seto in Dairy Product Fermentation

Introduction

Yasuyuki Seto is a notable inventor based in Saitama, Japan. He has made significant contributions to the field of dairy product fermentation through his innovative patent. His work focuses on enhancing the growth and survivability of lactic acid bacteria, which are crucial for the production of various dairy products.

Latest Patents

Yasuyuki Seto holds a patent titled "Enhancer of proliferation of lactic acid bacterium, and agent for improvement in survivability of lactic acid bacterium." This patent describes a method where a dead cell of a lactic acid bacterium or a culture containing the dead cell is added to dairy products such as yogurt, cheese, or milk beverages. The addition of this dead cell in an amount of 0.001 wt % or more in dry weight enhances the growth of lactic acid bacteria, shortens fermentation time, and improves the viability of these bacteria during long-term storage. Importantly, this process does not affect the flavor or production cost of the dairy product.

Career Highlights

Yasuyuki Seto is associated with Megmilk Snow Brand Co., Ltd., a prominent company in the dairy industry. His work at this company has allowed him to focus on innovative solutions that improve dairy product quality and production efficiency.

Collaborations

Yasuyuki Seto has collaborated with notable coworkers, including Mari Miura and Masayuki Watanabe. Their combined efforts contribute to advancements in dairy technology and fermentation processes.

Conclusion

Yasuyuki Seto's innovative patent has the potential to revolutionize the dairy industry by enhancing the fermentation process and improving the viability of lactic acid bacteria. His contributions are significant in ensuring the quality and efficiency of dairy products.