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.
The Spanish Algae Bank (BEA) bioprospects, isolates, identifies, characterizes, preserves, cultivates and supplies microalgae and cyanobacteria.
Collection of isolated yeasts from an 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.
Collection of harmful marine microalgae isolated from Spanish waters and the rest of the oceans, both temperate and tropical waters.
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 vineyards and conventional and organic 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).
The Spanish Collection of Type Cultures (CECT) is the only public Microbial Resource Center (mBRC) in Spain and acts as a depository and supplier of bacteria, archaea, yeasts and filamentous fungi.
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 formed by bacteriophages, isolated from environmental samples, that infect Staphylococcus strains.
Collection of lactic acid bacteria isolated from natural cider from the province of Guipúzcoa and other fermented foods.
Collection of bacteria, yeast and filamentous fungi isolated from meat and dairy products.
Collection of filamentous fungi and yeasts isolated mainly from soil and to a lesser extent from 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 unconventional yeasts isolated from food and other environments.
Collection of plant pathogenic bacteria isolated from plants.
Collection of bacteria isolated from milk of different animal species and cheeses, and from infant feces.
Collection of bacteria, filamentous fungi and yeasts isolated from dairy products and human gastrointestinal tract.
Collection of bacteria of human origin.
Collection of bacteria and yeasts of oenological origin.
The MAESE collection (Edaphic Microalgae of the Southeast of Spain) contains isolated lineages 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 isolated from biological samples.
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 to Arcobacter and Aeromonas genera, isolated from clinical samples, water, fish and other food.
Collection of pathogenic bacteria with food, animal and hospital origin, mainly belonging to Listeria and Salmonella genera.
Collection of bacteria isolated from the soil and rhizosphere of olive tree, chestnut and the plant Arthrocnemum macrostachyum.
Collection of bacteria (mainly), and yeasts with animal and human origin
Collection marine bacteria (water, bivalves, fish) from the coast of Valencian Community.
Collection of lactic-acid bacteria and staphylococci isolated from dairy products and fermented beverages
Collection of bacteria associated with different legumes, from plant tissues and rhizosphere. The collection has special emphasis on the phylum Actinobacteria.
Collection belonging to the HIBRO group (PAIDI AGR-170) consisting of pathogenic, spoilage and endogenous bacteria isolated from food and food environments.
The ASUV collection of the University of Valencia is a scientific resource of symbiotic microalgae – lichen phycobionts. This collection, unique in Spain and one of the few in the world formed exclusively by symbiotic microalgae of lichens, stands out for the microalgae isolated from lichens collected in Mediterranean and Macaronesian territories. Currently, ASUV consists […]
Collection of microalgae isolated from marine, estuarine and freshwater ecosystems.