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2 out of 832,880 Years Active: 2005-2014
Title: Matthias Rüsing: Innovator in Microbial Cultivation
Introduction
Matthias Rüsing is a notable inventor based in Kö'ln, Germany. He has made significant contributions to the field of microbial cultivation, particularly in the production of polyunsaturated fatty acids (PUFAs). With a total of 6 patents to his name, Rüsing's work has the potential to impact various industries, including nutrition and food ingredients.
Latest Patents
Rüsing's latest patents include a method for the cultivation of microorganisms of the genus Thraustochytriales using an optimized low salt medium. This innovative method allows for the cultivation of these microorganisms without the addition of sodium and chloride salts, maintaining a total salt content of less than 3.5 g/L. The process significantly improves the isolation of PUFAs from the microorganisms and the medium, while also reducing environmental damage caused by wastewater containing salt.
Another notable patent involves an optimized method for the production of PUFAs by cultivating microorganisms belonging to the group of Stramenopiles in a pH-stabilized fermentation medium using calcium carbonate. This method simplifies the fermentation process and increases the yield of docosahexaenoic acid (DHA) in the biomass, allowing for more efficient PUFA production.
Career Highlights
Throughout his career, Matthias Rüsing has worked with Nutrinova Nutrition Specialties & Food Ingredients GmbH, where he has applied his expertise in microbial cultivation. His innovative approaches have contributed to advancements in the production of essential fatty acids, which are crucial for human health.
Collaborations
Rüsing has collaborated with notable professionals in his field, including Markus Luy and Thomas Kiy. These collaborations have further enhanced his research and development efforts in microbial cultivation.
Conclusion
Matthias Rüsing is a pioneering inventor whose work in microbial cultivation has led to significant advancements in the production of PUFAs. His innovative methods and collaborations continue to shape the future of nutrition and food ingredients.