logo

For the Inventor, By the Inventor

Bradenton, FL, United States of America

Ebenezer R Vedamuthu

This inventor holds 27 USPTO granted patents, primarily in Food Microbiology. Top assignees: Microlife Technics, Inc., Quest International Flavors & Food Ingredients Company, Division of, Quest International Flavors & Food Ingredients Co.. Active years: 1976-2000.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Ebenezer R Vedamuthu. Retrieved from https://idiyas.com/inventor/ebenezer-r-vedamuthu

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 27

% Patents Active = 100.0

Average Co-Inventor Count = 1.9

ph-index = 7

Forward Citations = 206(Granted Patents)


Location History:

  • Bradenton,, FL (US) (1992)
  • Bradenton, FL (US) (1976 - 1999)
  • Rochester, MN (US) (1998 - 2000)

Company Filing History:

goldMedal11 out of 68 
 
Microlife Technics, Inc.
 patents
silverMedal7 out of 10 
 
Quest International Flavors & Food Ingredients Company, Division of
 patents
bronzeMedal4 out of 5 
 
Quest International Flavors & Food Ingredients Co.
 patents
4. 3 out of 84 
 
Quest International B.v.
 patents
5. 1 out of 1 
 
Microlife Technigs, Inc.
 patent
6. 1 out of 1 
 
Quest International Flavors & Good Ingredients Company, Division of
 patent
7. 1 out of 2,369 
 
Regents of the University of Minnesota
 patents
where one patent can have more than one assignee

Years Active: 1976-2000

Loading Chart...
Areas of Expertise:
Food Preservation
Bacteriocin Production
Phage Resistance
Fermented Meat
Dairy Products
Lactococcus Lactis
Microbial Inhibition
Flavor Development
Streptococcus Thermophilus
Yogurt Production
Stabilizers
Lyophilization
27 patents (USPTO):Explore Patents
1. 6063410 - Method and compositions for improved flavor and aroma in fermented meat (2000-05-16),
2. 5994118 - DNA encoding phage resistance protein (1999-11-30),
3. 5972673 - Enzyme for phage resistance (1999-10-26),
4. 5928688 - DNA encoding phage abortive infection protein from Lactococcus lactis (1999-07-27),
5. 5925388 - Isolated DNA encoding enzyme for phage resistance (1999-07-20),
6. 5919695 - Method and culture for inhibiting undesired microorganisms with culture (1999-07-06),
7. 5910571 - DNA encoding phage abortive infection protein from Lactococcus lactis (1999-06-08),
8. 5824523 - Isolated DNA encoding enzyme for phage resistance (1998-10-20),
9. 5814499 - DNA encodoing phage abortive infection protein from lactococcus lactis (1998-09-29),
10. 5672477 - Streptococcus lactis plasmid encoding for mucoidness (1997-09-30),
11. 5445835 - Method of producing a yogurt product containing bacteriocin PA-1 (1995-08-29),
12. 5348881 - Multiple bacteriocin producing lactococcus and compositions (1994-09-20),
13. 5232849 - Bacteriocin from lactococcus lactis subspecies lactis (1993-08-03),
14. 5231165 - Bacteriocin from lactococcus lactis subspecies lactis (1993-07-27),
15. 5173297 - Bacteriocin from Lactococcus lactis subspecies lactis (1992-12-22),

Title: Innovations of Ebenezer R Vedamuthu in Fermented Food Technologies

Introduction

Ebenezer R Vedamuthu is a prominent inventor based in Bradenton, Florida, recognized for his significant contributions to the fields of food technology and microbiology. With a total of 27 patents to his name, Vedamuthu has been instrumental in developing novel methods and compositions that enhance flavor and safety in various fermented products.

Latest Patents

Among his latest innovations are two notable patents. The first involves a method and compositions for improved flavor and aroma in fermented meat. This invention uses malty flavor-producing cultures to enhance the taste of meat fermentations, specifically focusing on the production of 3-methyl-butanal. The mixed cultures employed, such as Pediococcus and Micrococcus alongside Lactococcus or Lactobacillus, play a critical role in achieving the desired flavor profile.

The second patent features a DNA encoding phage resistance protein, highlighting a novel protein named Abi900, which consists of 183 amino acids. This protein, isolated from a natural plasmid of Lactococcus lactis, provides strong resistance to bacteriophage infection when introduced into dairy starter cultures, significantly improving their efficacy and stability.

Career Highlights

Vedamuthu has worked with notable companies such as Microlife Technics, Inc. and Quest International Flavors & Food Ingredients Company, where he applied his expertise to develop innovative solutions in the food industry. His career is marked by a commitment to advancing food safety and flavor enhancement through scientific research and patenting.

Collaborations

Throughout his career, Vedamuthu has collaborated with distinguished professionals in his field, including Peter A Vandenbergh and Sylvain Moineau. These collaborations have been essential in pushing the boundaries of food fermentation science and contributing to the advancements of the industry.

Conclusion

Ebenezer R Vedamuthu's work has made a lasting impact on the food technology landscape, particularly in the area of fermented foods. His innovative patents demonstrate a blend of creativity and scientific rigor, positioning him as a key player in the advancement of flavor and safety in food products. As he continues to develop new technologies, Vedamuthu's contributions will undoubtedly shape the future of food science.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
Loading…