Company Filing History:
Years Active: 2022-2024
Title: Innovations of Ruichang Gao in Aquatic Product Fermentation
Introduction
Ruichang Gao is a notable inventor based in Jiangsu, China. He has made significant contributions to the field of fermentation technology, particularly in the processing of aquatic products. With a total of 3 patents, his work focuses on enhancing the quality and efficiency of fermentation methods.
Latest Patents
One of his latest patents is titled "Rapid fermentation method for shrimp paste based on combined strain fortification." This innovative method utilizes two strains, Z3 and X1, which have been deposited in the Chinese typical culture preservation center under preservation numbers CCTCC NO: M 2022487 and CCTCC NO: M 2022486. The method employs a two-step fermentation process that maximizes fermentation capacity, increases speed, and stabilizes quality while inhibiting the growth of unwanted bacteria.
Another significant patent is the "Method of fermentation of fish paste by medium halophilic bacteria." This patent discloses a method for fermenting fish paste using four types of screened halophilic bacteria as a mixed starter culture. The research investigates various factors such as the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time, and salinity. The resulting fish paste is characterized by high safety, low salinity, and enhanced flavor and nutritional value, all achieved with a short fermentation time.
Career Highlights
Ruichang Gao is affiliated with Jiangsu University, where he continues to advance research in fermentation technology. His work has garnered attention for its practical applications in the food industry, particularly in improving the quality of shrimp and fish products.
Collaborations
He collaborates with esteemed colleagues such as Li Yuan and Zhiying Zheng, contributing to a dynamic research environment focused on innovative solutions in food processing.
Conclusion
Ruichang Gao's contributions to fermentation technology represent a significant advancement in the processing of aquatic products. His innovative methods not only enhance product quality but also promote efficiency in production.