Rongming Wu

Title: **Innovator Rongming Wu: Pioneering Advances in Gellan Gum Production**

Introduction

Rongming Wu, an accomplished inventor based in Zhejiang, China, holds three patents that showcase his significant contributions to the field of biotechnology and food science. His innovative approaches have led to the development of methods that enhance the quality and efficiency of gellan gum production, a valuable ingredient in the food industry.

Latest Patents

One of Rongming Wu's notable patents is titled "Method for post-extracting high-acyl gellan gum." This patent discloses a cost-effective method for extracting high-acyl gellan from fermentation broth, emphasizing the production of high-quality products. The process includes the treatment of the fermentation broth with enzymes, flocculation using acid, washing of the fiber-like material, and subsequent drying and milling. Another significant contribution from Wu is the patent regarding a yellow pigment generation deficient strain (sp. ZD001), which is used in microbial fermentation to produce gellan gum. This strain, preserved at the China Center for Type Culture Collection (CCTCC) in Wuhan University, offers the advantage of producing milky white, colorless gellan gum, thus streamlining purification and de-coloration techniques while improving yield and reducing production costs.

Career Highlights

Rongming Wu's career has been marked by his association with prestigious organizations, including Zhejiang Dsm Zhongken Biotechnology Co. Ltd and Zhejiang University. These institutions have provided a collaborative environment that has facilitated his innovative research and patent developments.

Collaborations

Throughout his career, Rongming Wu has collaborated with notable colleagues, including Xuechang Wu and Ou Li. These partnerships have contributed to the advancement of gellan gum research and have paved the way for further innovations in the biotechnology sector.

Conclusion

Rongming Wu stands out as a significant contributor to advancements in gellan gum production. Through his innovative patents and collaborative efforts, he has enhanced the efficiency and quality of gellan gum, benefiting the food industry. His work exemplifies the impact that dedicated inventors can have on both science and industry.