Company Filing History:
Years Active: 2013-2015
Title: Jan-Maarten A Geertman: Innovator in Yeast Fermentation Technology
Introduction
Jan-Maarten A Geertman is a notable inventor based in Voorschoten, Netherlands. He has made significant contributions to the field of biotechnology, particularly in the development of yeast strains for fermentation processes. With a total of 3 patents to his name, Geertman is recognized for his innovative approaches to enhancing fermentation efficiency.
Latest Patents
Geertman's latest patents include groundbreaking inventions that focus on improving the fermentation of lignocellulosic hydrolysates. One of his notable patents is for "Modified yeast strains exhibiting enhanced fermentation of lignocellulosic hydrolysates." This invention relates to novel xylose-fermenting yeast strains that possess an enhanced ability to ferment xylose and other pentose sugars present in lignocellulosic hydrolysates into valuable fermentation products, such as ethanol and xylitol. Another significant patent is titled "Method for the production of a fermentation product from a sugar hydrolysate." This method involves fermenting sugar hydrolysates in a fermentation system with yeast, introducing acid and an oxidant like chlorine dioxide to eliminate microbial contaminants, and recovering the fermentation product.
Career Highlights
Jan-Maarten A Geertman is currently associated with Iogen Energy Corporation, where he continues to advance his research and development efforts. His work focuses on optimizing fermentation processes to produce sustainable biofuels and other valuable chemicals from renewable resources.
Collaborations
Geertman collaborates with several professionals in his field, including Gary M Pigeau and Jennifer Donaldson. These collaborations enhance the innovation and effectiveness of his research projects.
Conclusion
Jan-Maarten A Geertman is a prominent figure in the field of biotechnology, particularly known for his innovative yeast fermentation technologies. His contributions are paving the way for more efficient and sustainable fermentation processes.