Patent Mapping on Brewer's Yeast Recovery
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
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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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 |
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Universidade de Brasília (UnB) |
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UNB |
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UNB |
reponame_str |
Revista Interdisciplinar de Pesquisa em Engenharia |
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Revista Interdisciplinar de Pesquisa em Engenharia |
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Revista Interdisciplinar de Pesquisa em Engenharia - Universidade de Brasília (UnB) |
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anflor@unb.br |
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