All the collections
Collection of Order Actinomycetales (phylum Actinobacteria) bacteria, isolated from wastewater.
Collection of yeasts isolated from fermentative and natural environments of the research group Systems Biology of Yeasts with Biotechnological Insterest from Institute of Agrochemistry and Food Technology (CSIC)
Collection of lactic bacteria isolated from fermented products, ceded by other laboratories and mutants for studies of sugars and gene regulation.
Collection of isolated yeasts from oenological environment. Also from other food industries, flowers, animals, waters … in the Castilla-La Mancha region.
Collection of strains of lactic bacteria isolated mainly from wine, and some, from grapes and olives. The majority are strains of Oenococcus oeni.
Collection of bacteria belonging to Legionella genus, with environmental origin
Collection of bacteria and yeasts generated from samples received in the official laboratory and from surveys in wineries in Asturias
Collection of bacteria and yeasts isolated from food industry processes, especially wine fermentation.
Institution:Oceanographic Center of Vigo (Spanish Institute of Oceanography (IEO)) Departament/Service:Not specified Location: Subida a Radio Faro 50-52 36390 Vigo (Pontevedra) Web:http://vgohab.es Contact: Isabel Bravo Portela Phone number:(+34) 986492111 Email: firstname.lastname@example.org
Yeast collection generated mainly in the extinct Institute of Industrial Fermentations (IFI), restructured in the current Food Science Research Institute, CIAL-CSIC. This collection has been expanded at CIAL with isolates, identification and characterization. Currently, part of the collection is part of the CECT public deposits.
Collection of isolated yeasts from conventional and organic vineyards and wineries of the Denomination of Origin “Vinos de Madrid”. Also from other Spanish regions.
Collection of archaea and bacteria isolated from salt flats of different locations in Spain and South America, and shearwaters of Gran Canaria.
Collection of autochthonous yeasts isolated from musts in fermentation of the different Denominations of Origin and Protected Geographical Indications of Aragon.
Collection of isolated yeasts from grapes, must and during the spontaneous fermentation of musts from varieties of native grapes of Galicia.
Collection of filamentous fungi and yeasts isolated from human infections
Collection of microorganisms present in the food industry (pathogens and food alterants, with biotechnological properties, isolated from routine analyzes).
Collection of bacteria isolated mostly from meat, meat products and industrial environment. In smaller numbers, of intestinal origin.
Collection of rhizospheric bacteria, mainly from the genera Rhizobium, Sinorhizobium, Mesorhizobium and Bradyrhizobium.
Collection of bacteriophages isolated from environmental samples, which infect Staphylococcus strains.
Collection of lactic acid bacteria isolated from natural cider, from the province of Guipúzcoa, and other fermented foods.
Collection of bacteria, yeasts and filamentous fungi isolated mainly from meat products
Collection of filamentous fungi and yeasts isolated mainly from soil and, to a lesser extent, decomposing plant material and clinical samples
Collection of phytopathogenic fungi isolated from vegetal material
Collection of lactic bacteria isolated from meat products and fermented products of plant origin, and pathogenic food bacteria.
Collection of non-conventional yeasts isolated from food and other environments
Collection of plant pathogenic bacteria isolated from plants.
Collection of bacteria isolated from milk of distinct animal species and cheeses, and also from infant feces
Collection of bacteria, filamentous fungi, and yeasts isolated from dairy products and gastrointestinal tract
Collection of bacteria of human origin
Collection of bacteria and yeasts of oenological origin
The MAESE (Edaphic Microalgae of Southeast Spain) collection contains lineages isolated mainly from the southeast of the Iberian peninsula, from edaphic, subaerial and aquatic environments.
Collection of filamentous fungi, yeasts and bacteria isolated from fresh fruit and vegetable facilities, transport and products.
Collection of bacteria and yeasts isolated from oenological environment
Collection of isolated yeasts from wine and olive growing ecosystems
Collection of pathogenic bacteria isolated from water and food
Collection of bacteria belonging toArcobacter and Aeromonasgenera, isolated from clinical samples, water, fish and other food
Collection marine bacteria (water, bivalves, fish) from the coast of Valencian Community