Jian Mao

Title: Innovations in Food Fermentation by Inventor Jian Mao

Introduction

Jian Mao is a notable inventor based in Wuxi, China, recognized for his contributions to the field of food fermentation. With a total of 3 patents, he has made significant advancements that enhance the quality and safety of fermented products.

Latest Patents

One of Jian Mao's latest patents focuses on a composition and its application in foods. This invention aims to reduce biogenic amine content from wheat koji, utilizing specific strains J2 and J3. The mixed preparation derived from these strains is intended for use in the production of fermented alcoholic beverages, fermented foods, or condiments. This innovation not only improves the amino acid content and nutritional value of the fermented products but also enhances their overall quality and safety.

Another significant patent is for strain M 2016785, which produces a high concentration of β-phenylethanol. This strain, deposited in the China Center for Type Culture Collection (CCTCC) with the accession number M 2016785, is applied in various fermentation processes, including Huangjiu, cooking wine, vinegar, soybean sauce, and Baijiu. The strain demonstrates impressive fermentation performance, significantly increasing the β-phenylethanol content in the final products, thereby improving their flavor and quality.

Career Highlights

Jian Mao is affiliated with Jiangnan University, where he continues to engage in research and development in the field of food fermentation. His work has garnered attention for its practical applications and potential benefits in the food industry.

Collaborations

Jian Mao collaborates with esteemed colleagues, including Xiao Han and Zhongwei Ji, who contribute to his research endeavors and innovations.

Conclusion

Jian Mao's innovative work in food fermentation showcases his commitment to enhancing food safety and quality through scientific advancements. His patents reflect a promising future for the food industry, with applications that can significantly improve consumer products.