Location History:
- Le Mont Pelerin, CH (1997 - 1999)
- Chailly/Montreux, CH (2003)
Company Filing History:
Years Active: 1997-2003
Title: Innovator Walter Gaier: Pioneering Solutions in Lactic Acid Bacteria
Introduction: Walter Gaier, an esteemed inventor based in Le Mont Pelerin, Switzerland, has made significant strides in the realm of biotechnology. With four patents to his name, Gaier’s work predominantly focuses on the application of lactic acid bacteria in dietary compositions. His innovations leverage the unique characteristics of specific bacterial strains to enhance food products and health.
Latest Patents: Gaier's latest patents revolve around the identification and application of lactic acid bacteria species with distinct properties. Notably, one of his patents details a strain of lactic acid bacterium characterized by its 16S ribosomal RNA, which aligns with the genus Streptococcus. The invention expands on the use of this strain, particularly in the formulation of dietary compositions such as acidified milk and fromage frais. Furthermore, he has developed a patented seasoning composition that involves hydrolyzing koji with lactic acid bacteria under specific temperatures and pH levels, demonstrating his innovative approach to food technology.
Career Highlights: Throughout his career, Walter Gaier has demonstrated his commitment to advancing the field of biotechnology. His extensive experience and research have contributed to the development of unique strains of lactic acid bacteria, which fulfill a critical role in improving the nutritional profile of food products. By focusing on natural ingredients, Gaier's inventions reflect a modern approach to dietary supplementation and flavor enhancement.
Collaborations: Gaier has collaborated with notable colleagues, including David Pridmore and Francesca Stingele. Their combined efforts have significantly advanced the research and development of lactic acid bacteria applications in various food products, thereby showcasing the importance of teamwork in innovation.
Conclusion: Walter Gaier's contributions to biotechnology, particularly in the application of lactic acid bacteria, highlight the potential for innovative solutions in dietary compositions. With a strong patent portfolio and collaborative spirit, Gaier continues to pave the way for advancements that could redefine food technology and health.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.