Location History:
- Sarasota, FL (US) (1981)
- Tempe, AZ (US) (1982 - 1985)
Company Filing History:
Years Active: 1981-1985
Title: **Innovations by Moshe Raccach: A Pioneer in Fermentation Technology**
Introduction
Moshe Raccach, a distinguished inventor based in Tempe, AZ, has made significant contributions to the field of fermentation technology. With a portfolio of four patents, Raccach focuses on enhancing food fermentation processes, utilizing specific cultures of lactobacillus to improve the quality and efficiency of fermented foods. His research and innovations have the potential to revolutionize how fermented products are created, allowing for a more controlled and rapid fermentation process.
Latest Patents
One of Raccach's most notable patents is centered around a fermentation composition utilizing a selected lactobacillus. This method involves generating lactic acid in food using a culture similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344, paired with a food-grade metal salt that stimulates rapid fermentation at low temperatures without fermenting lactose, glycogen, or starch. The process introduces a manganese salt, which is incorporated either into the food or the culture itself, thereby accelerating fermentation and allowing for precise control over the final pH of the food products.
Another critical patent elaborates on the fermentation method utilizing the same selected lactobacillus strain. This innovation underscores the unique characteristics of the culture, which not only enhances the fermentation process but also ensures that it is suitable for a variety of carbohydrates, naturally occurring or added, in the food to reach a desired end result.
Career Highlights
Moshe Raccach is currently associated with Microlife Technics, Inc., where he continues to develop and refine his fermentation technologies. His expertise in the field is augmented by his practical applications of lactobacillus cultures, leading to advancements that cater to both manufacturers and consumers seeking high-quality fermented foods.
Collaborations
Throughout his career, Raccach has collaborated with various research institutions and industry experts, aiming to enhance food safety and quality through innovative fermentation techniques. His work has helped to bridge the gap between academic research and practical applications in the food industry, fostering an environment of knowledge sharing and technological advancement.
Conclusion
In summary, Moshe Raccach stands out as an innovative inventor dedicated to advancing fermentation processes. With his focus on utilizing specific lactobacillus cultures and food-grade salts, he has developed methods that promise to enhance the efficiency and safety of fermented food products. As he continues his work at Microlife Technics, Inc., Raccach remains at the forefront of fermentation technology, paving the way for future advancements in the food industry.