James T Henderson

Title: Innovations of James T Henderson

Introduction

James T Henderson is a notable inventor based in Bradenton, FL (US). He holds a total of 7 patents that reflect his significant contributions to the field of food preservation and bacteriocin research. His work has implications for food safety and quality, particularly in combating foodborne pathogens.

Latest Patents

One of his latest patents involves a synthetically derived peptide known as QSP-9124. This peptide corresponds to a 34 residue sequence of a precursor to the bacteriocin LL-2, produced by Lactococcus lactis LLA-2.0. The precursor undergoes extensive post-translational modifications, including dehydration of serine and threonine residues, and the formation of sulfur bridges between cysteine and several dehydrated residues. The synthesized peptide exhibits greater antibacterial action against Listeria monocytogenes compared to the native, post-translationally modified protein LL-2. Importantly, this peptide does not show antibacterial activity against beneficial food lactobacterial strains, making it a valuable food preservative against L. monocytogenes.

Another significant patent describes a group N Lactococcus that produces multiple bacteriocins from different Lactococcus species. Specifically, Lactococcus lactis subspecies lactis 18922 is disclosed for its ability to encode two bacteriocins from different Lactococcus strains. This innovation is particularly useful in food applications to inhibit Lactobacillus casei and other food contaminants. The patent also details bacteriocin-containing compositions, bacterial mixtures, and methods of use in food preservation.

Career Highlights

James T Henderson has worked with prominent companies in the food industry, including Quest International Flavors & Food Ingredients Company and Quest International Flavors & Good Ingredients Company. His experience in these organizations has contributed to his expertise in food safety and bacteriocin research.

Collaborations

Throughout his career, Henderson has collaborated with notable professionals such as John D Marugg and Ebenezer R Vedamuthu. These collaborations have likely enriched his research and development efforts in the field of food preservation.

Conclusion

James T Henderson's innovative work in the development of bacteriocins and food preservation techniques has made a significant impact on food safety. His patents demonstrate a commitment to advancing the science of food ingredients and ensuring the safety of food products.