Tulln, Austria

Gerd Schatzmayr

USPTO Granted Patents = 15 

 

 

Average Co-Inventor Count = 5.4

ph-index = 2

Forward Citations = 31(Granted Patents)


Location History:

  • Vienna, AT (2012)
  • Tulln, AT (2012 - 2024)

Company Filing History:


Years Active: 2012-2025

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15 patents (USPTO):Explore Patents

Title: Gerd Schatzmayr: Innovator in Hydrolytic Cleavage Technologies

Introduction

Gerd Schatzmayr is a notable inventor based in Tulln, Austria. He has made significant contributions to the field of biochemistry, particularly in the development of methods for the hydrolytic cleavage of zearalenone. With a total of 15 patents to his name, Schatzmayr's work has implications for food safety and agricultural biotechnology.

Latest Patents

Among his latest patents, one focuses on means and methods for the cleavage of zearalenone. This invention relates to a method for increasing the stability of an α/β-hydrolase. It also includes an α/β-hydrolase obtainable by this method, which has a decreased grand average of hydropathy (GRAVY) value and specific mutations. Another significant patent involves a polypeptide for hydrolytic cleavage of zearalenone and its derivatives. This polypeptide is a hydrolase with an amino acid sequence that is at least 40% identical to specific sequences, along with an isolated polynucleotide that encodes the polypeptide.

Career Highlights

Gerd Schatzmayr has worked with Erber Aktiengesellschaft, a company known for its innovations in the field of animal nutrition and health. His work there has contributed to advancements in biotechnological applications that enhance food safety.

Collaborations

Throughout his career, Schatzmayr has collaborated with notable colleagues, including Eva Maria Binder and Dieter Moll. These collaborations have fostered a productive environment for innovation and research.

Conclusion

Gerd Schatzmayr's contributions to the field of hydrolytic cleavage technologies highlight his role as a leading inventor in biochemistry. His patents not only advance scientific knowledge but also have practical applications in ensuring food safety.

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