Patent Mapping on Brewer's Yeast Recovery

Authors

DOI:

https://doi.org/10.26512/ripe.v5i2.21622

Keywords:

Yeasts, Beer, Patents, Saccharomyces senso stricto

Abstract

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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Author Biographies

Douglas Alves Santos, Instituto Nacional da Propriedade Industrial

Douglas Santos é servidor do Instituto Nacional da Propriedade Industrial (INPI) há 12 anos, onde atua como pesquisador e disseminador em propriedade industrial, além de ser docente do curso de Pós-Graduação da Academia de Propriedade Intelectual, Inovação e Desenvolvimento do INPI. Douglas é Engenheiro Químico com mestrado em Engenharia de Processamento Químico de Petróleo e Gás Natural pela Agencia Nacional do Petróleo (ANP)/UFPE; e, doutor em Tecnologias de Processos Químicos e Bioquímicos pela Escola de Química/UFRJ.

Angela Machado Rocha, Ms., Universidade Federal da Bahia - Departamento de Biointeração

Possui graduação em Engenharia Química (UFBA), Especialização em Engenharia de Processamento Petroquímico (UFBA), MBA em Marketing (FGV) e Doutorado em Energia e Ambiente (UFBA). Chefe do Núcleo de Transferência de Tecnologia (NIT-UFBA) , é professora do Instituto de Ciências da Saúde (ICS-UFBA) , do ProfNIT-Mestrado Profissional em Rede Nacional em PI&T do Ponto Focal UFBA e Professora Colaboradora do Programa de Pós-graduação em Processos Interativos dos Órgãos e Sistemas- PIOS (UFBA). Lidera o Grupo de Pesquisa IES -Inovação e Empreendedorismo Sustentável. É Professora Orientadora da Eleva Empresa Júnior de Biotecnologia.Tem experiência nos seguintes temas:inovação, propriedade intelectual,prospecção tecnológica, transferência de tecnologia, empreendedorismo tecnológico, incubadora de empresas,open innovation, interação universidade-empresa, bioenergia, sustentabilidade, biotecnologia, poluição do are indicação geográfica.

Vickylane Dantas Andrade, Ms., Universidade Federal da Bahia - Departamento de Biointeração - Curso de Biotecnologia

Possui graduação pela Universidade Federal da Bahia em Farmácia (2012) e Biotecnologia (2018).

References

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Published

2020-01-29

How to Cite

Santos, D. A., Rocha, A. M., & Andrade, V. D. (2020). Patent Mapping on Brewer’s Yeast Recovery. Revista Interdisciplinar De Pesquisa Em Engenharia, 5(2), 27–40. https://doi.org/10.26512/ripe.v5i2.21622

Issue

Vol. 5 No. 2 (2019): Revista Interdisciplinar de Pesquisa em Engenharia

Section

Artigos

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