Location History:
- Beaverton, OR (US) (1992 - 1993)
- Portland, OR (US) (1997)
Company Filing History:
Years Active: 1992-1997
Title: Innovations by George H Weber
Introduction
George H Weber is a notable inventor based in Beaverton, Oregon. He has made significant contributions to the field of microbiology, particularly in the development of peptides and metabolites produced by propionibacteria. With a total of 3 patents to his name, Weber's work has implications for both food preservation and medical treatments.
Latest Patents
Weber's latest patents include innovative solutions that address bacterial infections and food spoilage. One of his notable inventions is a peptide produced by propionibacteria, which has a molecular weight ranging from 300 to 1200 daltons. This peptide is inhibitory to gram-negative bacteria and can be produced through various methods, including purification of a propionibacteria metabolite mixture and chemical synthesis. This invention is particularly useful in preventing and treating bacterial infections.
Another significant patent involves the use of propionibacteria metabolites to inhibit spoilage yeast in food products. In this invention, a metabolite material is added to food to prevent yeast growth. The metabolite is produced by cultivating propionibacteria cells in a liquid growth medium, resulting in a mixture that can be concentrated and added to food products either as a liquid or powder. This innovation may also include viable cells of propionibacteria, enhancing its effectiveness.
Career Highlights
Throughout his career, George H Weber has focused on the intersection of microbiology and practical applications in food and health. His work has garnered attention for its potential to improve food safety and combat bacterial infections.
Collaborations
Weber has collaborated with notable colleagues, including James W Ayres and William E Sandine, who have contributed to his research and development efforts.
Conclusion
George H Weber's innovative work in the field of microbiology showcases his commitment to advancing solutions for bacterial infections and food preservation. His patents reflect a blend of scientific research and practical application, making a significant impact in these areas.