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Expert in Fermentation Technology, Beer
Available for your Consulting and Expert Witness Needs
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| Summary of Expertise: |
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Primary Expertise Areas:
(links show more experts in each area)
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Expertise Description: |
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brewers' yeast expert
yeast technology expert
fermentation technology expert
yeast fermentation expert |
With extensive experience in the fermentation industry, Expert gained much of his expertise in fermentation technology while serving as the Manager of Microbiology and Biotechnology at the Miller Brewing Company. During this time he developed alternate fermentation processes that reduced fermentation time by 20% without altering product flavor or quality. His efforts led to the elimination of biological brewing aids during fermentation that improved product quality and eliminated yeast handling procedures with substantial yearly savings. He analyzed the role of brewers' yeast nutrients and established their role in off-flavor development during fermentation. |
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applied biotechnology expert
applied microbiology expert |
Expert created the Microbiological and Biotechnological research section at Miller Brewing and served as manager for seven years. His staff provided microbiological support to all quality control labs at seven breweries; monitored environmental water systems, water heaters and pasteurizers, and related water systems for Legionella; determined pasteurizations conditions for all new products; tested and certified each ceramic filter used for sterile filtration of commercial beers; ensured that all yeast strains were suitable for commercial fermentations; propagated brewers' yeast strains for specialty products; and trained all quality control microbiologists. His biotechnology group constructed novel yeast strains using conventional and recombinant techniques to improve fermentor efficiencies, produce new value-added products, and eliminate defective off-flavors in conventional as well as novelty beers.
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microbial enzyme production expert |
Expert was also involved in a project that isolated a superior debranching enzyme (pullulanase) from rice using recombinant techniques, determined its amino acid sequence, and cloned the gene into yeast. He negotiated the licensing of proprietary technologies for the production of recombinant enzymes. In addition, he studied amyloglucosidases from yeast, bacteria, and plants for stability in their use in brewing and fermentation and their stability during pasteurization. In addition, Expert has investigated the use of enzymes in the brewing process for nearly 20 years. Amyloglucosidases and pullulanases form different microbial and plant sources were evaluated and characterized in the research and pilot laboratory, as well as in commercial fermentations. Temperature sensitivity and debranching activity were of primary interest. Also, Expert has applied his knowledge of enzymes (amylase and invertase) to their commercial uses in the surgar, candy, brewing, and distilling industries. He has performed a number of market surveys and prepared market summary reports with recommendations on marketing enzymes in these industries. |
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beer expert
beer brewing expert
brewing expert |
The thrust of Expert's technical work was ultimately applied to improve the quality of beer products and the efficiency of brewery operations. He developed a low-alcohol, low-calorie beer using conventional brewing methods. He identified and remedied yeast nutrient deficiency to overcome poor fermentation performance, inferior beer quality, and reduced turbidities of packaged products. Expert's work led to the development of an intensive microbiology training program for all microbiologists hired by the company. Expert's work also led to the publication of a microbiological atlas depicting beer spoilage microoganisms and their spoilage characteristics in packaged beers. In addition, he developed ultrafiltration procedures to reduce alcohol and color in beer. |
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Saccharomyces cerevisiae expert
saccharomycete expert |
Expert has studied saccharomyces cerevisae (S. carlsbergenis and S. uvarum) propagation and fermentation for over 20 years. He has evaluated and propagated brewers' yeast for commercial fermentations. Expert is an expert on yeast mutations, especially spontaneous petite mutations. He formed a genetics group to genetically alter brewers' yeast to improve efficiency, fermentation, and to produce new food ingredients. Expert has been involved with the preparation and evaluation of yeast cell walls (zymosan) for medical and food use. |
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2,3-butanediol expert |
Expert has analyzed top and bottom fermenting brewers' yeast strains for 2,3-butanediol and 2,3-pentanediol production to reduce off-flavors that occur in beer when not properly conditioned. The amounts of vicinal diketones present in commercial beers differ significantly. Wort composition, yeast strains, fermentation, and aging were systematically investigated to quantify their contribution to diacetyl production and reassimilation. Research efforts also included preparation of specialty worts or media and genetic engineering to eliminate production and/or accumulation of alpha acetolactate during fermentation/aging. |
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anaerobic digestion expert |
A significant portion of Expert's time has involved studying anaerobic digestion as it pertains to yeast fermentation. He has used the production of CO2 to monitor fermentation in laboratory and production fermentors. Yeast nutrients were systematically evaluated to determine each ingredient's role in fermentation. |
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anaerobic metabolism expert |
Expert studied yeast anaerobic metabolism for nearly 20 years. He has studied the different yeast strain's ability to ferment mono-, di-, and tri-saccharides at high concentrations and the yeast's ability to use important amino acids during fermentation. |
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anaerobic microbiological process expert |
Beer fermentation begins with approximately 8 ppm dissolved oxygen, but within hours the oxygen has been completely removed or taken up by the yeast. Expert has studied yeast fermentation for most of his career. He expertise includes yeast respiration and fermentation of carbohydrates and use of amino acids (and other nitrogenous sources) during aerobic and anaerobic fermentation. |
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bactericide expert |
Expert has studied various bactericides during his career. Efforts were made to eliminate bromine, chlorine, and quaternary ammonium compounds in brewery operations. His work led to improved safety levels for workers, improved product quality, and reduced costs while maintaining acceptable microbiological conditions in fermentation, yeast propagation, and in sterile-filled (aseptic packaging) or draft-packaged products. Other efforts were designed to reduce contamination in beer dispense lines by altering the alpha acids from hops and by chemically bonding approved compounds to beer lines. A patent was filed for use of alpha acids in oral care products. |
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barley expert |
Expert has studied methods to improve malting barley by using conventional genetic techniques. The project was designed to increase selected barley attributes while eliminating undesirable traits. |
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malted grain by-product expert |
Due to his work with malted grains, Expert has researched new uses for products made from spent grains (after extraction for brewing). Various fractions of grain were produced and used as replacements for other grains in food product formulations. The microbiological aspects of using spent grain fractions were also evaluated. |
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malted grain extract expert |
Expert studied extracts of malted grains to improve the efficiency of yeast fermentation and to improve product quality in various beers. Yeast nutrition during fermentation was extensively studied to determine the optimum nutrient level in malt extracts. He also studied the use of different amyloglucosidase and pullulanases to achieve maximum fermentation and ethanol production. |
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metabolic engineering expert |
Having developed the biotechnology research group at Miller Brewing Company, Expert has led various research projects involving metabolic engineering. He has worked with yeast to improve its capacity to ferment various worts, to eliminate off flavors, and to genetically engineer the yeast to produce value added products in secondary fermentations. Patents were filed for genetically engineered Saccharomyces to produce a natural food ingredient. |
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microbial contamination detection expert |
From his studies, Expert designed methods to rapidly detect spoilage microoganisms in beverages and in food ingredients. He co-authored one patent for a microbiological medium for selective detection of beer spoilage microorganisms. He was also involved in projects to simplify microbiological plating methods, evaluate impedance/conductance/bioluminescence methods for rapid microbial detection in quality control laboratories. |
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ISO standard expert |
Expert has successfully facilitated accreditation with AIHA, A2LA and NELAC 2002-2004 for private laboratories. Expert is an expert on implementation of ISO 17025 in microbiological and analytical laboratories. He works with executive and middle management to ensure top to bottom buy-in of the ISO standards. |
| Show Secondary and Basic Areas of Expertise |
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Phoenix, Arizona; Tucson, Arizona; Mesa, Arizona; Glendale, Arizona; Scottsdale, Arizona; Chandler, Arizona; Tempe, Arizona; Gilbert, Arizona; and Peoria, Arizona.
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| Year |
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Degree |
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Subject |
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Institution |
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1975
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Ph.D.
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Microbiology
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Southern Illinois University
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1969
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B.A.
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Microbiology
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Southern Illinois University
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| Years |
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Employer |
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Title |
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1994 to
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(Undisclosed)
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Consultant
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1975 to 1994
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Miller Brewing Company
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Manager of Microbiology/Biotechnology
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Associations/Societies
Expert is a member of the American Society for Microbiology and the Society for Industrial Microbiology. He served on the Board of Directors of the Wisconsin Biotechnology Association.
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| Publications: |
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Publications and Patents Summary
He has four U.S. patents.
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Selected Publications and Publishers
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- U.S. Patent and Trademark Office
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Recent Client Requests:
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Hemicelluloses expert for consulting on the production of fuel ethanol extracted from wood chips prior to paper production.
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Fermentation expert for consulting on cellulosic ethanol.
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As a member of the Intota consultant network,
Expert is a specialist who provides technical consulting to corporate, legal and government clients. Expert provides professional consulting as a Fermentation Technology Consultant, Beer Consultant. Expert may consult as an independent consultant or as a member of a consultancy, consulting company,
or consulting firm. Consultants service will be covered by a consulting contract.
Ask an expert initial screening questions and ask the experts services particulars, by simply submitting
an expert request.
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Recent Litigation Client Requests:
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Expert in fermentation for consulting on alleged trade secret processes involving yeast combined with minerals and/or vitamins.
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Expert in fermentation for consulting on the processes involved in orange juice.
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Intota experts can serve as expert witnesses or litigation consultants offering expert testimony, expert advice, litigation support,
forensic services, and related expert witness services. Expert can serve as an expert witness or litigation consultant in intellectual property (patent, trademark, trade secret, copyright),
product liability, and insurance matters. Expert may provide forensic expert witness testimony, litigation consulting services, forensic investigation,
and forensic testing if appropriate in litigation areas as a Fermentation Technology Expert Witness, Beer Expert Witness.
Intota provides attorneys and legal professionals the opportunity to ask an expert initial screening questions and
ask the experts services particulars by submitting an expert request.
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Expert has provided technical marketing and sales support for an international enzyme company. He conducted surveys of companies using enzymes in the confectionery, distilling, brewing, and sugar industries and prepared recommendations based on the responses.
Expert serves as a resource to
Intota Market Research Services
for customized marketing research in industries or areas related to
Fermentation Technology, Beer.
Experts are an invaluable source of overall industry insight as well as insight into specific companies and firms for
custom business to business (b2b) and industrial market research. Intota uses analyst and
consultant resources from Guideline whose Research Directors manage the research and analysis of the qualitative
and quantitative data as well as report writing for the custom studies. The methods and tools
used by Intota market research combine the insights of technical experts and industry insiders with secondary
research to provide the custom b2b and industrial market research you need.
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| Additional Skills and Services: |
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Training/Seminars
Expert has successfully facilitated accreditation with AIHA, A2LA and NELAC 2002-2004 for private laboratories. Expert is an expert on implementation of ISO 17025 in microbiological and analytical laboratories. He works with executive and middle management to ensure top to bottom buy-in of the ISO standards.
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Other Skills and Services
For six years, Expert served on the Board of Trustees at Memorial Hospital at Oconomowoc. He also served two years as Vice Chairperson before becoming Chairperson. During this period, the hospital affiliated with a larger hospital system. Expert was instrumental in negotiating a 50/50 partnership.
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Expertise
