Location History:
- Julich, DE (1999)
- 52428 Jllich, DE (2001)
Company Filing History:
2 out of 832,912 Years Active: 1999-2001
Title: Innovations of Savas Anastassiadis in Biochemical Production
Introduction
Savas Anastassiadis is a notable inventor based in Munich, Germany. He has made significant contributions to the field of biochemical production, particularly in the fermentation processes for producing citric acid and gluconic acid. With a total of 2 patents, his work has implications for various industrial applications.
Latest Patents
Anastassiadis's latest patents include a process for the continuous production of citric acid by fermentation. This innovative method involves continuously feeding a fermenter with glucose and ammonium compounds, allowing for efficient transformation into citric acid. The process is carefully controlled to maintain optimal conditions for fermentation, ensuring high yields of citric acid.
Another significant patent focuses on the production of gluconic acid using strains of Aureobasidium pullulans. This method achieves over 90% molar selectivity in continuous culture, optimizing the fermentation process with specific concentrations of iron and manganese. The regulated pH and temperature conditions further enhance the efficiency of gluconic acid production.
Career Highlights
Throughout his career, Savas Anastassiadis has demonstrated a commitment to advancing fermentation technology. His innovative approaches have positioned him as a key figure in the biochemical industry. His work not only contributes to scientific knowledge but also has practical applications in various sectors.
Collaborations
Anastassiadis has collaborated with notable colleagues, including Alexander Aivasidis and Christian Wandrey. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.
Conclusion
Savas Anastassiadis's contributions to the field of biochemical production through his patents and collaborations highlight his role as an influential inventor. His work continues to impact the industry positively, paving the way for future advancements in fermentation technology.