Frankfurt am Main, Germany

Gert-Wolfhard Von Rymon Lipinski


Average Co-Inventor Count = 2.5

ph-index = 5

Forward Citations = 96(Granted Patents)


Company Filing History:


Years Active: 1979-1990

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6 patents (USPTO):Explore Patents

Title: Gert-Wolfhard Von Rymon Lipinski: Innovator in Meat Preservation Technologies

Introduction

Gert-Wolfhard Von Rymon Lipinski is a notable inventor based in Frankfurt am Main, Germany. He has made significant contributions to the field of food preservation, particularly in the area of meat products. With a total of 6 patents to his name, his work has had a considerable impact on food safety and quality.

Latest Patents

Among his latest patents is a process for preserving raw meat using a bacteria-lysing enzyme derived from Streptomyces. This innovative enzyme product effectively reduces the organism count in poultry and fresh meat products by targeting both Gram-positive and Gram-negative bacteria, including Enterobacteriaceae. Another notable patent involves a bacteriolytic enzyme product from Streptomyces coelicolor DSM 3030, which is known for its high yields and effectiveness against various bacterial strains. The preferred fermentation media for this process include sugar beet molasses and calcium ions, showcasing the practical applications of his research.

Career Highlights

Gert-Wolfhard is associated with Hoechst Aktiengesellschaft, where he has been instrumental in advancing food preservation technologies. His work has not only contributed to the scientific community but has also provided practical solutions for the food industry.

Collaborations

Throughout his career, Gert-Wolfhard has collaborated with esteemed colleagues such as Erich Luck and Merten Schlingmann. These partnerships have fostered innovation and have been vital in the development of his patented technologies.

Conclusion

Gert-Wolfhard Von Rymon Lipinski's contributions to meat preservation through innovative enzymatic processes highlight his role as a leading inventor in the field. His patents continue to influence food safety practices and demonstrate the importance of scientific research in everyday applications.

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