Xianyang, China

Xi'e Cheng


Average Co-Inventor Count = 6.0

ph-index = 1


Company Filing History:


Years Active: 2025

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1 patent (USPTO):Explore Patents

Title: Innovator Xi'e Cheng: Pioneering Selenium-Enriched Probiotics

Introduction

Xi'e Cheng, an accomplished inventor based in Xianyang, China, has made significant contributions to the field of dairy science. With one patent to his name, he has focused on enhancing the nutritional profile of fermented goat milk through innovative methods.

Latest Patents

Cheng’s patent, titled "Strain of selenium-enriched KD-2 and applications in preparing fermented goat milk and goat milk powder," was disclosed on April 13, 2023. This invention features a strain known as KD-2, which is preserved in the China Center for Type Culture Collection under deposit number CCTCC NO: M2023478. The KD-2 strain effectively reduces sodium selenite in a buffer solution, facilitating the preparation of nano-selenium without the need for a culture medium. This breakthrough allows for the creation of selenium-enriched probiotic fermented goat milk and subsequently, goat milk powder, enhancing both the products' health benefits and market potential.

Career Highlights

Currently, Cheng is associated with Shaanxi Yatai Dairy Co., Ltd., where he plays a pivotal role in product development and research. His work is primarily focused on integrating probiotics into dairy products, aimed at improving their health benefits while meeting consumer demand for nutritious food options.

Collaborations

Throughout his career, Cheng has collaborated with esteemed colleagues such as Guowei Shu and Guoliang Li, contributing to the collective advancement of dairy technology. These collaborations have enhanced the development process of Cheng’s innovations, bringing together diverse expertise to achieve remarkable results in the dairy sector.

Conclusion

Xi'e Cheng stands out as a visionary in the realm of probiotics and dairy innovation. His patented work on the KD-2 strain not only demonstrates his commitment to enhancing food quality but also reflects the potential impact of biotechnology on everyday products. Through his endeavors, Cheng is paving the way for healthier dairy options that benefit both consumers and the industry at large.

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