Chuen-Yang Yeh

Title: Chuen-Yang Yeh: Innovator in L-Phenylalanine Fermentation

Introduction

Chuen-Yang Yeh 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 the potential to enhance productivity in the food industry.

Latest Patents

Chuen-Yang Yeh holds a patent for a process of L-phenylalanine fermentation. This invention provides a method for fermentation using coryneform bacteria. The process successfully employs an oxystat to control the timing of molasses feeding, which helps maintain low dissolved oxygen tension and low substrate concentrations during fermentation. The use of the oxystat significantly improves fermentation productivity. Additionally, the invention reveals that increasing the oxygen supply rate to the culture can reduce product feedback inhibition of phenylalanine formation as its concentration rises. He has 1 patent to his name.

Career Highlights

Chuen-Yang Yeh is associated with the Food Industry Research and Development Institute, where he applies his expertise in fermentation processes. His work focuses on improving the efficiency and effectiveness of food production methods.

Collaborations

Chuen-Yang Yeh has collaborated with notable colleagues, including Chin-Hang Shu and Pei-Ming Wang. Their combined efforts contribute to advancements in fermentation technology and food research.

Conclusion

Chuen-Yang Yeh's innovative work in L-phenylalanine fermentation showcases his commitment to enhancing food production processes. His contributions are valuable to the industry and highlight the importance of research and development in fermentation technology.