- Institution:Institute of Agrochemistry and Food Technology (IATA) – Spanish National Research Council (CSIC)
- Departament/Service:Food Biotechnology
Instituto de Agroquímica y Tecnología de los Alimentos (IATA)
C/ Catedrático Agustín Escardino Benlloch 7
46980 Paterna (Valencia/València)
- Web: https://www.iata.csic.es/es/investigacion
Amparo M. Querol Simón
Phone number: (+34) 963900022 ext. 2306
Microbial group/s:Yeasts Total number of strains: ~900 Taxa (number of strains): Saccharomyces Candida Debaryomyces Dekkera Hanseniaspora Issatchenkia Klyveromyces Metchnikowina Pichia Isolation source/Origin : Wines, ciders Food and fermented beverages from Latin America Natural environments: soil, flowers, fruits, tree exudates. Preservation method: -80 °C Information management:Database in Access Contact firstname.lastname@example.org Characterization level:Molecular methods (RFLP ITS-5,8S and sequencing of region D1D2 from 26S gene), genome sequence of some strains.
Collaborations in research projects and with private companies, visit aquí
Key words:yeasts of biotechnological interest, wine, beer, cider, traditional fermentations, molecular identification, systems biology, genomics, transcriptomics, metabolomics, predictive microbiology, yeast genetic improvement, directed evolution, hybridizationSummary:We are interested in studying the properties of yeasts of biotechnological interest (mainly wine and beer). Molecular mechanisms of response to industrial stress, the effect of the interaction between yeasts during industrial fermentations through the use of genomics, transcriptomics, proteomics and metabolomics. All this knowledge is transferred to the industry by developing new starter cultures or through genetic improvement of yeast by directed evolution and hybridization (not GMOs), as well as applying metabolic studies to develop more environmentally friendly processes. We also include the study of yeasts present in food causing diseases, emerging pathogens.
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Brief historical review
The collection began in 1995 when Dra. Querol joined the IATA (CSIC). Since then we have isolated and molecularly identified a large number of yeasts from fermentative and natural environments, as well as isolated from a large number of beverages made in a very traditional way, including from indigenous peoples of Latin America.