Company Filing History:
Years Active: 2014-2015
Title: Inventor Profile: Jean-Marc Ladriere
Introduction
Jean-Marc Ladriere, based in Querenaing, France, is a notable inventor recognized for his contributions to the field of microbiology and fermentation technology. With a total of two patents to his name, Ladriere has developed significant innovations that enhance the production of yeast strains for various applications.
Latest Patents
Ladriere's latest inventions demonstrate his commitment to advancing baking and alcohol production technologies. One of his notable patents relates to the development of osmotolerant baker's yeast strains which exhibit intrinsic resistance to weak organic acids. This invention is achieved through a process of hybridization or mutation of industrial strains, specifically those deposited on July 8, 2010, with the CNCM under number I-4341.
Another significant patent focuses on novel yeast strains intended for alcohol production. This invention outlines methods for cultivating these new yeast strains and their application in producing alcohol, particularly in toxic fermentation media. Ladriere’s innovations help address challenges within the fermentation industry, ensuring more resilient yeast strains are available for production processes.
Career Highlights
Jean-Marc Ladriere is affiliated with Lesaffre et Compagnie, a leading company in yeast and fermentation solutions. His work within this company has allowed him to contribute valuable research and development efforts that support the advancement of microbial applications in food and beverage production.
Collaborations
Throughout his career, Ladriere has collaborated with esteemed colleagues such as Jean-Charles Bartolucci and Fabienne Sucher. These partnerships have provided a platform for shared knowledge and innovative thinking, emphasizing the importance of teamwork in research and development.
Conclusion
In summary, Jean-Marc Ladriere is a pioneering inventor whose work significantly impacts the fields of baking and alcohol production. His patented innovations underline his expertise and dedication to enhancing microbial strains, paving the way for new advancements in fermentation technologies.