Chin-Hang Shu

Title: Innovations of Chin-Hang Shu in L-Phenylalanine Fermentation

Introduction

Chin-Hang Shu is a notable inventor based in Hsin Chu Hsien, Taiwan. He has made significant contributions to the field of fermentation technology, particularly in the production of L-phenylalanine. His innovative approaches have led to advancements in fermentation processes that enhance productivity and efficiency.

Latest Patents

Chin-Hang Shu holds a patent for the "Process of L-phenylalanine fermentation." This invention provides a method for fermenting L-phenylalanine using coryneform bacteria. The process utilizes an oxystat to control the timing of molasses feeding, which helps maintain low dissolved oxygen tension and substrate concentrations during fermentation. This innovative approach significantly improves fermentation productivity. Additionally, the invention reveals that increasing the oxygen supply rate can reduce product feedback inhibition, thereby enhancing phenylalanine formation as its concentration rises. He has 1 patent to his name.

Career Highlights

Chin-Hang Shu is affiliated with the Food Industry Research and Development Institute, where he applies his expertise in fermentation technology. His work has been instrumental in advancing the food industry, particularly in the production of amino acids.

Collaborations

Chin-Hang Shu has collaborated with notable colleagues, including Chuen-Yang Yeh and Pei-Ming Wang. Their combined efforts have contributed to the success of various research projects and innovations in the field.

Conclusion

Chin-Hang Shu's contributions to L-phenylalanine fermentation exemplify the impact of innovative thinking in biotechnology. His work not only enhances fermentation processes but also paves the way for future advancements in the food industry.