Asger Geppel

Title: Asger Geppel: Innovator in Bacterial Culturing Technologies

Introduction

Asger Geppel is a notable inventor based in Gentofte, Denmark. He has made significant contributions to the field of microbiology, particularly in the culturing of lactic acid bacteria. With a total of 3 patents to his name, Geppel's work has implications for food and feed products, enhancing their quality and shelf life.

Latest Patents

Geppel's latest patents include innovative processes and applications. One of his key inventions is a process for culturing lactococcus bacteria, which relates to an improved method for culturing bacteria of the family Streptococcaceae. This invention also includes a medium for culturing the bacteria and the obtained bacterial cells. Another significant patent involves porphyrin-containing lactic acid bacterial cells, which are culturally modified to reduce oxygen content in food and feed products. This method not only improves the shelf life and quality of these products but also facilitates the manufacturing of metabolites produced by the modified cells.

Career Highlights

Asger Geppel is currently associated with Chr. Hansen A/S, a leading company in the field of bioscience. His work at the company focuses on developing innovative solutions that leverage the properties of lactic acid bacteria. Geppel's expertise and inventions have positioned him as a key player in advancing food technology.

Collaborations

Geppel collaborates with esteemed colleagues, including Henrik Møllgaard and Henrik Rømer. These partnerships enhance the research and development efforts within the company, fostering innovation in bacterial applications.

Conclusion

Asger Geppel's contributions to the field of microbiology through his patents and work at Chr. Hansen A/S highlight his role as an influential inventor. His innovative approaches to culturing bacteria are paving the way for advancements in food and feed technology.