Company Filing History:
1 out of 832,912 Years Active: 2004
Title: Innovations of Reynolds Paul Ross in Bacteriocin Technology
Introduction
Reynolds Paul Ross is an accomplished inventor based in Cork, Ireland. He has made significant contributions to the field of food safety through his innovative work on bacteriocin technology. His research focuses on the development of antimicrobial agents that can enhance food preservation and safety.
Latest Patents
Reynolds Paul Ross holds a patent for a "Spray-dried bacteriocin powder with anti-microbial activity." This patent describes the production of a spray-dried bacteriocin lacticin 3147 powder, which has demonstrated effective anti-microbial activity in various food products, including infant milk formulations, powdered soup, yoghurt, and cottage cheese. The patent highlights that increased anti-microbial activity is achieved when the lacticin 3147 powder is used in conjunction with elevated hydrostatic pressure. The process involves inoculating a medium with a lacticin 3147-producing strain of bacteria, fermenting the medium, adjusting the pH to 6.3-6.7, inactivating the bacterial fermentate, and evaporating the fermentate. Reynolds Paul Ross has 1 patent to his name.
Career Highlights
Throughout his career, Reynolds Paul Ross has focused on the intersection of microbiology and food technology. His innovative approaches have led to advancements in food preservation methods, making significant impacts on the food industry. His work is recognized for its potential to improve food safety and extend shelf life.
Collaborations
Reynolds Paul Ross has collaborated with notable professionals in his field, including Colin Hill. Their partnership has fostered advancements in bacteriocin research and development, contributing to the overall progress in food safety technologies.
Conclusion
Reynolds Paul Ross is a notable inventor whose work in bacteriocin technology has the potential to revolutionize food safety. His innovative patent for a spray-dried bacteriocin powder showcases his commitment to enhancing food preservation methods.