Company Filing History:
Years Active: 2012-2015
Introduction
Markus G. Goese is an innovative inventor based in Basel, Switzerland. With a total of three patents to his name, Goese has significantly contributed to the fields of biotechnology and microbiology, focusing on the production of essential vitamins through fermentation processes.
Latest Patents
Among his noteworthy inventions is a patent related to "Fermentative Vitamin C Production". This innovative method involves newly identified microorganisms that can directly produce L-ascorbic acid, commonly known as Vitamin C. The invention encompasses polynucleotide sequences that encode proteins involved in Vitamin C synthesis, as well as modified polynucleotides that enhance yield and efficiency in the production process. Furthermore, genetically engineered microorganisms are included to improve the direct production of this vital nutrient.
Another significant patent addresses "Thiamin Production by Fermentation". This invention outlines a method for producing thiamin products using specific microorganisms that undergo mutations leading to the overproduction and release of thiamin into the medium. This revolutionary approach not only showcases Goese's inventive prowess but also includes methods for detecting pathogenic microorganisms, as well as assays for identifying antibiotics.
Career Highlights
Markus G. Goese is currently affiliated with DSM IP Assets B.V., a company dedicated to developing innovative solutions across various biotechnological sectors. His work emphasizes the application of biotechnology in producing essential vitamins, marking him as a pivotal figure in the industry.
Collaborations
Throughout his career, Goese has partnered with esteemed colleagues such as Marie-Gabrielle Beuzelin-Ollivier and Manuela Dalluege. These collaborations have played a vital role in advancing research and development projects, enhancing the quality and efficacy of biotechnological applications.
Conclusion
Markus G. Goese's contributions to the field of biotechnology are commendable, particularly in the production of valuable vitamins through fermentation techniques. His innovative spirit, combined with collaboration, positions him as a noteworthy inventor in the realm of microbiology and bioprocessing, paving the way for future advancements in health and nutrition.
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