English
Español
- Institution: Institute of Agrochemistry and Food Technology (IATA) – Spanish National Research Council (CSIC)
- Departament/Service: Food Biotechnology
- Location:
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/personal/gaspar-perez-martinez
- Contact:
Gaspar Pérez Martínez
Phone number: (+34) 963900022 ext. 2021
Email: gaspar.perez@iata.csic.es
Collection content
Microbial group/s: Bacteria Total number of strains: 399 Taxa (number of strains):Lactobacillus caseiLactobacillus paracaseiLactobacillus rhamnosus Isolation source/Origin: Assignments of other laboratories for their properties. Isolated from fermented products. Mutants obtained by gene inactivation of the strain known as L. casei BL23 for studies of sugar utilization and gene regulation. Preservation method: Duplicate tubes in glycerol at -80°C Information management: Data base in Access Characterization level:-16S rRNA gene Sequence.
Services
Not offered
Expertise>/em>
Keywords:
food fermentation, bacterial metabolism, molecular genetics, probioticsSummary:-Probiotic properties of Lactobacillus.-Sugar metabolism.-Gene regulation.-Biotechnology and Genetic manipulation.
food fermentation, bacterial metabolism, molecular genetics, probioticsSummary:-Probiotic properties of Lactobacillus.-Sugar metabolism.-Gene regulation.-Biotechnology and Genetic manipulation.
Quality certification
No Quality Certification
Brief historical review
The collection began in 1990 from a small number of strains obtained from the CECT and isolated from meat products.