Company Filing History:
Years Active: 1985
Title: Alan R Huggins: Innovator in Bacterial Concentration Methods
Introduction
Alan R Huggins is a notable inventor based in Madison, WI (US). He has made significant contributions to the field of microbiology, particularly in the development of methods for producing bacterial concentrates. His innovative approach has implications for the production of fermented foods, enhancing both efficiency and quality.
Latest Patents
Huggins holds a patent for a "Method for producing single and/or mixed strain concentrates of bacteria." This patent describes an improved method that differentiates or separates heterogeneous populations of fast and slow acid-producing strains of bacteria. The method involves the growth of these strains under closely controlled conditions, allowing for the selection of specific colonies. The use of a gelled, solid growth medium containing milk protein, an acid pH sensitive color change indicator, and a buffering agent is central to this process. The resulting colonies exhibit contrasting colors due to the acid produced by the bacteria, facilitating easy identification. This method is particularly useful for preparing fermented products, as it allows for the selection of colonies with enhanced acid production and proteolysis of milk protein.
Career Highlights
Huggins has dedicated his career to advancing the field of microbiology through innovative research and development. His work has not only contributed to scientific knowledge but has also had practical applications in the food industry. He is recognized for his expertise in bacterial growth conditions and their implications for food fermentation.
Collaborations
Huggins has collaborated with William E Sandine, a fellow researcher in the field. Their partnership has likely contributed to the development and refinement of Huggins' patented methods.
Conclusion
Alan R Huggins is a distinguished inventor whose work in bacterial concentration methods has made a significant impact on the food industry. His innovative approaches continue to influence the production of fermented foods, showcasing the importance of research and development in this field.