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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorROUDIL, Ludovic
dc.contributor.authorRUSSO, Pasquale
dc.contributor.authorBERBEGAL, Carmen
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorSPANO, Giuseppe
dc.contributor.authorCAPOZZI, Vittorio
dc.date.accessioned2021-06-07T08:35:08Z
dc.date.available2021-06-07T08:35:08Z
dc.date.issued2020-04-29
dc.identifier.issn2212-7984en_US
dc.identifier.urioai:crossref.org:10.2174/2212798410666190131103713
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/78836
dc.description.abstractEnFor 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector. Although the diversity and the properties of non- Saccharomyces species/strains have been recently fully reviewed, less attention has been deserved to the commercial starter cultures in term of scientific findings, patents, and their innovative applications. Considering the potential reservoir of biotechnological innovation, these issues represent an underestimated possible driver of coordination and harmonization of research and development activities in the field of wine microbiology. After a wide survey, we encompassed 26 different commercial yeasts starter cultures formulated in combination with at least one non-Saccharomyces strain. The most recent scientific advances have been explored delving into the oenological significance of these commercial starter cultures. Finally, we propose an examination of patent literature for the main yeasts species commercialised in non-Saccharomyces based products. We highlight the presence of asymmetries among scientific findings and the number of patents concerning non-Saccharomyces-based commercial products for oenological purposes. Further investigations on these microbial resources might open new perspectives and stimulate attractive innovations in the field of wine-making biotechnologies.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enWine
dc.subject.enAlcoholic fermentation
dc.subject.enNon-Saccharomyces
dc.subject.enPatents
dc.subject.enStarter cultures
dc.subject.enYeasts
dc.title.enNon-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
dc.title.alternativeRecent Pat Food Nutr Agric.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.2174/2212798410666190131103713en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed30706832en_US
bordeaux.journalRecent Patents on Food, Nutrition and Agricultureen_US
bordeaux.page27-39en_US
bordeaux.volume11en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-03251502
hal.version1
hal.date.transferred2021-06-07T08:35:12Z
hal.exporttrue
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