This inventor holds 1 USPTO granted patent. Top assignee: Chinese Academy of Sciences. Active years: 2022.
Company Filing History:
Years Active: 2022
Title: Haihan Xiao - Innovator in Amino Acid Production
Introduction
Haihan Xiao is a prominent inventor based in Beijing, China. He has made significant contributions to the field of biotechnology, particularly in the production of amino acids. His innovative methods have the potential to enhance fermentation processes, making them more efficient and effective.
Latest Patents
Haihan Xiao holds a patent titled "Method for modifying amino acid attenuator and use of same in production." This invention discloses a method for modifying an amino acid attenuator, which includes a class of amino acid attenuator mutants and engineered bacteria created based on these mutants. The patent outlines a method for relieving the attenuation regulation of an amino acid operon gene. This is achieved by modifying the amino acid operon gene through the removal of a gene coding for a leader peptide and an anterior reverse complementary palindromic sequence in the terminator stem-loop structure, while maintaining a posterior reverse complementary palindromic sequence in the terminator. The invention can be applied to various amino acid operons, including histidine, tryptophan, phenylalanine, alanine, and threonine operons. This method can significantly improve the production of amino acids and their derivatives in fermentation by bacteria.
Career Highlights
Haihan Xiao is affiliated with the Chinese Academy of Sciences, where he conducts his research and development activities. His work focuses on enhancing the efficiency of amino acid production through innovative biotechnological methods.
Collaborations
Some of his notable coworkers include Tingyi Wen and Shuwen Liu, who contribute to the collaborative efforts in advancing research in this field.
Conclusion
Haihan Xiao's innovative approach to modifying amino acid attenuators represents a significant advancement in biotechnology. His contributions have the potential to revolutionize the production of amino acids, making fermentation processes more efficient and effective.