Location History:
- Hoersholm, DK (2022)
- Farum, DK (2003 - 2023)
Company Filing History:
Years Active: 2003-2025
Title: Kim Ib Soerensen: Innovator in Fermented Food Products
Introduction
Kim Ib Soerensen, an accomplished inventor based in Farum, Denmark, has made significant contributions to the field of food science, particularly in the area of fermented food products. With a total of 13 patents, he is recognized for his innovative approaches to enhancing the natural properties of lactic acid bacteria.
Latest Patents
Among Kim's latest innovations are two notable patents. The first patent focuses on a strain of lactic acid bacteria specifically designed for preparing fermented food products with increased natural sweetness and improved texture. This invention involves a galactose-fermenting strain that carries a mutation in the DNA sequence of the glcK gene, which encodes a glucokinase protein. This mutation effectively inactivates the glucokinase protein or adversely affects the expression of the gene, enhancing the strain's functionalities.
His second latest patent introduces ampicillin-resistant texturizing lactic acid bacteria strains. This invention pertains to mutants of lactic acid bacteria that exhibit resistance to the antibiotic ampicillin. These mutants have been shown to develop increased texture when cultivated in milk while maintaining the essential growth properties characteristic of their parent strain. Furthermore, the invention encompasses compositions incorporating these mutants and dairy products fermented using ampicillin-resistant lactic acid bacteria.
Career Highlights
Throughout his career, Kim has worked with prominent companies, including Chr. Hansen A/S and Chr. Hansen A/S. His role in these organizations has allowed him to apply his expertise in microbiology and fermentation, driving advancements in food science and technology.
Collaborations
Kim Ib Soerensen has collaborated with notable professionals in the field, including Eric Johansen and Annette Kibenich. These collaborations have contributed to the success of his innovative projects and have played a vital role in his professional journey.
Conclusion
Kim Ib Soerensen's dedication to innovation in the food industry has resulted in groundbreaking patents that enhance the quality and appeal of fermented food products. With a strong career marked by collaboration and notable inventions, he continues to be a significant figure in the realm of food science.