Company Filing History:
Years Active: 2024
Title: Innovations in Fish Paste Fermentation: The Contributions of Inventor Qian Chu
Introduction: Qian Chu, a notable inventor based in Jiangsu, China, has made significant strides in the technical field of solid-state fermentation of aquatic products through his innovative methods. With a keen focus on utilizing medium halophilic bacteria, he has developed a unique approach for the fermentation of fish paste, contributing to both food safety and nutritional value.
Latest Patents: Qian Chu holds a patent titled "Method of Fermentation of Fish Paste by Medium Halophilic Bacteria." This patent discloses the use of halophilic bacteria and details a method designed for the fermentation of fish paste. His research incorporated four types of screened halophilic bacteria, which served as a mixed starter culture to facilitate the fermentation process. The patent outlines how various factors, such as the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time, and salinity, can influence the quality of the fish paste. The end product is characterized by high safety standards, lower salinity, and enhanced flavors, while also being nutritionally rich and requiring a shorter fermentation period.
Career Highlights: Qian Chu has established a prominent career at Jiangsu University, where he continues to conduct impactful research in the field of microbiology and food technology. His work not only advances academic knowledge but also holds practical applications for the food industry, enhancing the processing of aquatic products.
Collaborations: Throughout his career, Qian has collaborated with esteemed colleagues, including Ruichang Gao and Zhiying Zheng. These partnerships contribute to the comprehensive research efforts aimed at refining techniques for fermentation and improving the overall quality of fish paste products.
Conclusion: The innovative work of Qian Chu in the fermentation of fish paste showcases the potential of utilizing microbiology for enhancing food products. His patent and ongoing research at Jiangsu University have positioned him as a key contributor to advancements in this niche. Through his collaborations and research efforts, Qian Chu continues to push the boundaries of food fermentation, offering safer and more nutritious products to consumers.