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Category: Foods
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AQ
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).
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BALIATA
Collection of lactic bacteria isolated from fermented products, ceded by other laboratories and mutants for studies of sugars and gene regulation.
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BIOLEV – UCLM
Collection of isolated yeasts from an oenological environment. Also from other food industries, flowers, animals, waters … in the Castilla-La Mancha region.
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BL-URV-Tarragona
Collection of strains of lactic bacteria isolated mainly from wine, and some, from grapes and olives. The majority are strains of Oenococcus oeni.
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CCAS (Collection of SERIDA’s Autochthonous Cultures)
Collection of bacteria and yeasts generated from samples received in the official laboratory and from surveys in wineries in Asturias
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CCM – ENOLAB
Collection of bacteria and yeasts isolated from food industry processes, especially wine fermentation.
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CIAL-CSIC
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.
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CLI (IMIDRA Collection of Yeasts)
Collection of isolated yeasts from vineyards and conventional and organic wineries of the Denomination of Origin “Vinos de Madrid”. Also from other Spanish regions.
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CLVAAr – CTA
Collection of autochthonous yeasts isolated from musts in fermentation of the different Denominations of Origin and Protected Geographical Indications of Aragon.
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CLVga (Collection of Wine Yeasts from Galicia)
Collection of isolated yeasts from grapes, must and during the spontaneous fermentation of musts from varieties of native grapes of Galicia.
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CNTA Collection
Collection of microorganisms present in the food industry (pathogens and food alterants, with biotechnological properties, isolated from routine analyzes).
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CTC
Collection of bacteria isolated mostly from meat, meat products and industrial environment. In smaller numbers, of intestinal origin.
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DAIRYSAFE PHAGES
Collection formed by bacteriophages, isolated from environmental samples, that infect Staphylococcus strains.
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EPSCUPV
Collection of lactic acid bacteria isolated from natural cider from the province of Guipúzcoa and other fermented foods.
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FHSCC (Food Hygiene and Safety Culture Collection)
Collection of bacteria, yeast and filamentous fungi isolated from meat and dairy products.
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IATA-UVEG/RA
Collection of lactic bacteria isolated from meat products and fermented products of plant origin, and pathogenic food bacteria.
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IATA-YEALI
Collection of unconventional yeasts isolated from food and other environments.
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INIA-TA
Collection of bacteria isolated from milk of different animal species and cheeses, and from infant feces.
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IPLA-CLF
Collection of bacteria, filamentous fungi and yeasts isolated from dairy products and human gastrointestinal tract.
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LiBCida
Collection of bacteria and yeasts of oenological origin.
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MEcoHealth (Microbial Ecology Nutrition and Health Collection)
Collection of bacteria isolated from biological samples.
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MicroBiotec
Collection of bacteria and yeasts isolated from oenological environment
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MICROMEN
Collection of isolated yeasts from wine and olive growing ecosystems
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MICROUPV
Collection of pathogenic bacteria isolated from water and food.
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MJFigueras-URV
Collection of bacteria belonging to Arcobacter and Aeromonas genera, isolated from clinical samples, water, fish and other food.
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OHM-UBU
Collection of pathogenic bacteria with food, animal and hospital origin, mainly belonging to Listeria and Salmonella genera.
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UCLMLAB
Collection of lactic-acid bacteria and staphylococci isolated from dairy products and fermented beverages
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HIBRO Culture Collection
Collection belonging to the HIBRO group (PAIDI AGR-170) consisting of pathogenic, spoilage and endogenous bacteria isolated from food and food environments.