Patent Mapping on Brewer's Yeast Recovery

Detalhes bibliográficos
Autor(a) principal: Santos, Douglas Alves
Data de Publicação: 2020
Outros Autores: Rocha, Angela Machado, Andrade, Vickylane Dantas
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Interdisciplinar de Pesquisa em Engenharia
Texto Completo: https://periodicos.unb.br/index.php/ripe/article/view/21622
Resumo: Yeasts are closely linked to the beer fermentation process, so its use is indispensable for brewing. The yeast group responsible for the fermentation is called Saccharomyces sensu stricto and is formed by yeasts that have characteristics suitable for use in the brewing industry, such as rapid growth, good ethanol production capacity and high tolerance to environmental stresses. After fermentation, the yeast can be harvested to be used again and this process is known as “backslopping”. This paper aims to quantitatively analyze the patent protection profile on the use of brewer's yeast recovered from the brewing process, for example, by observing the number of patent deposits through technological, temporal and geographical profiles around the world. In order to do so, we used the Patent Inspiration software, which allows access to knowledge through the patent database, with emphasis on technological innovation, market, mapping technology and how problems are being solved by universities, companies and research centers. In order to carry out the search, keywords and the International Patent Classification (IPC) were used as filters, in addition to other strategies, in order to carry out a screening of the most relevant patents. After the searches, the results showed that the main holders of yeast recovery technology belong to the following countries, such as: France (FR), Netherlands (NL), China (CN), Japan (JP), Denmark (DK) and Australia (AU); pointing out that new advances in biotechnology are fermentation processes, as well as brewing, can be improved.
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spelling Patent Mapping on Brewer's Yeast RecoveryMapeamento Patentário sobre Recuperação de Leveduras CervejeirasYeastsBeerPatentsSaccharomyces senso strictoLevedurasCervejaPatentesSaccharomyces sensu strictoYeasts are closely linked to the beer fermentation process, so its use is indispensable for brewing. The yeast group responsible for the fermentation is called Saccharomyces sensu stricto and is formed by yeasts that have characteristics suitable for use in the brewing industry, such as rapid growth, good ethanol production capacity and high tolerance to environmental stresses. After fermentation, the yeast can be harvested to be used again and this process is known as “backslopping”. This paper aims to quantitatively analyze the patent protection profile on the use of brewer's yeast recovered from the brewing process, for example, by observing the number of patent deposits through technological, temporal and geographical profiles around the world. In order to do so, we used the Patent Inspiration software, which allows access to knowledge through the patent database, with emphasis on technological innovation, market, mapping technology and how problems are being solved by universities, companies and research centers. In order to carry out the search, keywords and the International Patent Classification (IPC) were used as filters, in addition to other strategies, in order to carry out a screening of the most relevant patents. After the searches, the results showed that the main holders of yeast recovery technology belong to the following countries, such as: France (FR), Netherlands (NL), China (CN), Japan (JP), Denmark (DK) and Australia (AU); pointing out that new advances in biotechnology are fermentation processes, as well as brewing, can be improved.As leveduras estão intimamente ligadas ao processo de fermentação da cerveja, de forma que seu uso é indispensável para a produção cervejeira. O grupo de leveduras responsável pela fermentação é chamado de Saccharomyces sensu stricto e é formado por leveduras que possuem características adequadas para seu uso na indústria cervejeira, como crescimento rápido, boa capacidade de produção de etanol e tolerância alta a estresses ambientais. Após a fermentação, as leveduras podem ser colhidas para serem utilizadas novamente e este processo é conhecido como “backslopping”. Este trabalho teve por finalidade analisar quantitativamente o perfil da proteção patentária sobre o uso de leveduras cervejeiras recuperadas do processo de fabricação de cerveja, por exemplo, por meio da observação do numero de depósitos patentários frente a perfis tecnológicos, temporais e geográficos ao redor do mundo. Para isso, foi utilizado o software Patent Inspiration, que permite o acesso ao conhecimento por meio do banco de dados de patentes, com ênfase na inovação tecnológica, no mercado, no mapeamento da tecnologia e na forma como os problemas estão sendo solucionados pelas universidades, empresas e centros de pesquisa. Para realizar a busca, foram empregadas palavras-chaves e a Classificação Internacional de Patentes (IPC) como filtro, além de outras estratégias, com a finalidade de executar uma triagem das patentes mais relevantes. Após as buscas, os resultados mostraram que os principais detentores da tecnologia de recuperação de leveduras cervejeiras pertencem à países tais como: França (FR), Holanda (NL), China (CN), Japão (JP), Dinamarca (DK) e Austrália (AU); apontando que novos avanços na Biotecnologia são necessários para que os processos fermentativos, bem como a produção de cerveja, possam ser aprimorados.Programa de Pós-Graduação em Integridade de Materiais da Engenharia2020-01-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.unb.br/index.php/ripe/article/view/2162210.26512/ripe.v5i2.21622Revista Interdisciplinar de Pesquisa em Engenharia; Vol. 5 No. 2 (2019): Revista Interdisciplinar de Pesquisa em Engenharia; 27-40Revista Interdisciplinar de Pesquisa em Engenharia; v. 5 n. 2 (2019): Revista Interdisciplinar de Pesquisa em Engenharia; 27-402447-610210.26512/ripe.v5i2reponame:Revista Interdisciplinar de Pesquisa em Engenhariainstname:Universidade de Brasília (UnB)instacron:UNBporhttps://periodicos.unb.br/index.php/ripe/article/view/21622/25237Copyright (c) 2020 Revista Interdisciplinar de Pesquisa em Engenhariainfo:eu-repo/semantics/openAccessSantos, Douglas AlvesRocha, Angela MachadoAndrade, Vickylane Dantas2020-02-28T16:45:00Zoai:ojs.pkp.sfu.ca:article/21622Revistahttps://periodicos.unb.br/index.php/ripePUBhttps://periodicos.unb.br/index.php/ripe/oaianflor@unb.br2447-61022447-6102opendoar:2020-02-28T16:45Revista Interdisciplinar de Pesquisa em Engenharia - Universidade de Brasília (UnB)false
dc.title.none.fl_str_mv Patent Mapping on Brewer's Yeast Recovery
Mapeamento Patentário sobre Recuperação de Leveduras Cervejeiras
title Patent Mapping on Brewer's Yeast Recovery
spellingShingle Patent Mapping on Brewer's Yeast Recovery
Santos, Douglas Alves
Yeasts
Beer
Patents
Saccharomyces senso stricto
Leveduras
Cerveja
Patentes
Saccharomyces sensu stricto
title_short Patent Mapping on Brewer's Yeast Recovery
title_full Patent Mapping on Brewer's Yeast Recovery
title_fullStr Patent Mapping on Brewer's Yeast Recovery
title_full_unstemmed Patent Mapping on Brewer's Yeast Recovery
title_sort Patent Mapping on Brewer's Yeast Recovery
author Santos, Douglas Alves
author_facet Santos, Douglas Alves
Rocha, Angela Machado
Andrade, Vickylane Dantas
author_role author
author2 Rocha, Angela Machado
Andrade, Vickylane Dantas
author2_role author
author
dc.contributor.author.fl_str_mv Santos, Douglas Alves
Rocha, Angela Machado
Andrade, Vickylane Dantas
dc.subject.por.fl_str_mv Yeasts
Beer
Patents
Saccharomyces senso stricto
Leveduras
Cerveja
Patentes
Saccharomyces sensu stricto
topic Yeasts
Beer
Patents
Saccharomyces senso stricto
Leveduras
Cerveja
Patentes
Saccharomyces sensu stricto
description Yeasts are closely linked to the beer fermentation process, so its use is indispensable for brewing. The yeast group responsible for the fermentation is called Saccharomyces sensu stricto and is formed by yeasts that have characteristics suitable for use in the brewing industry, such as rapid growth, good ethanol production capacity and high tolerance to environmental stresses. After fermentation, the yeast can be harvested to be used again and this process is known as “backslopping”. This paper aims to quantitatively analyze the patent protection profile on the use of brewer's yeast recovered from the brewing process, for example, by observing the number of patent deposits through technological, temporal and geographical profiles around the world. In order to do so, we used the Patent Inspiration software, which allows access to knowledge through the patent database, with emphasis on technological innovation, market, mapping technology and how problems are being solved by universities, companies and research centers. In order to carry out the search, keywords and the International Patent Classification (IPC) were used as filters, in addition to other strategies, in order to carry out a screening of the most relevant patents. After the searches, the results showed that the main holders of yeast recovery technology belong to the following countries, such as: France (FR), Netherlands (NL), China (CN), Japan (JP), Denmark (DK) and Australia (AU); pointing out that new advances in biotechnology are fermentation processes, as well as brewing, can be improved.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.unb.br/index.php/ripe/article/view/21622
10.26512/ripe.v5i2.21622
url https://periodicos.unb.br/index.php/ripe/article/view/21622
identifier_str_mv 10.26512/ripe.v5i2.21622
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.unb.br/index.php/ripe/article/view/21622/25237
dc.rights.driver.fl_str_mv Copyright (c) 2020 Revista Interdisciplinar de Pesquisa em Engenharia
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Revista Interdisciplinar de Pesquisa em Engenharia
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Programa de Pós-Graduação em Integridade de Materiais da Engenharia
publisher.none.fl_str_mv Programa de Pós-Graduação em Integridade de Materiais da Engenharia
dc.source.none.fl_str_mv Revista Interdisciplinar de Pesquisa em Engenharia; Vol. 5 No. 2 (2019): Revista Interdisciplinar de Pesquisa em Engenharia; 27-40
Revista Interdisciplinar de Pesquisa em Engenharia; v. 5 n. 2 (2019): Revista Interdisciplinar de Pesquisa em Engenharia; 27-40
2447-6102
10.26512/ripe.v5i2
reponame:Revista Interdisciplinar de Pesquisa em Engenharia
instname:Universidade de Brasília (UnB)
instacron:UNB
instname_str Universidade de Brasília (UnB)
instacron_str UNB
institution UNB
reponame_str Revista Interdisciplinar de Pesquisa em Engenharia
collection Revista Interdisciplinar de Pesquisa em Engenharia
repository.name.fl_str_mv Revista Interdisciplinar de Pesquisa em Engenharia - Universidade de Brasília (UnB)
repository.mail.fl_str_mv anflor@unb.br
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