Xiaoyu Ma

Title: Innovations of Xiaoyu Ma in Fermentation Technology

Introduction

Xiaoyu Ma is an accomplished inventor based in Shaanxi, China. He has made significant contributions to the field of fermentation technology, particularly in developing methods that have health benefits. His innovative approach focuses on creating products that can aid in lowering blood pressure.

Latest Patents

Xiaoyu Ma holds a patent for a method titled "Method for preparing Tibetan Kefir grain and Gynostemma pentaphyllum fermentation milk with blood pressure lowering effect." This patent describes a unique process that includes several steps: first, the pretreatment of raw tea to prepare a homogenate; second, the activation of Tibetan Kefir in sterile milk; and third, the fermentation of the homogenate with the activated Tibetan Kefir. This method showcases his dedication to combining traditional fermentation techniques with modern health science.

Career Highlights

Xiaoyu Ma is affiliated with Northwest University, where he continues to advance his research and innovation in fermentation. His work not only contributes to academic knowledge but also has practical applications in health and nutrition.

Collaborations

Xiaoyu collaborates with notable colleagues, including Tianli Yue and Chen Niu, who contribute to his research efforts. Their teamwork enhances the quality and impact of their projects.

Conclusion

Xiaoyu Ma's innovative methods in fermentation technology highlight his commitment to improving health through scientific advancements. His work exemplifies the intersection of tradition and modern science, paving the way for future innovations in the field.