Collection content

Definition: Collection of bacteria and yeasts generated from samples received in the official laboratory and from surveys in wineries in Asturias.
Microbial group/s​: Bacteria and Yeasts
Total number of strains​: 1480
Taxa (number of strains):
Saccharomyces (280)
Yeast non-Saccharomyces (500)
Lactic bacteria (400)
Acetic bacteria (300)
Isolation source/Origin​: Prospects in wineries in the geographical areas with the highest cider production in Asturias (years 1987-88) and (2001-2003).

Samples received at the Official Cider and Derivatives Laboratory.
Preservation method​: -80°C /-196°C
Information management: Catalogues with the relevant information for each strain: species, origin, isolation matrix, relevant biotechnological properties.
Characterization level​:
-Identification at species level.
-Biotechnological properties.



-Yeast biomass production to reactivate fermentations.

-Accredited analysis of musts, wines, ciders, spirits and vinegars (ENAC 430 / LE 930). Microbiological analysis and rapid multiparameter analysis methods (MIR / FITIR).

Internal​: Production of inocula with technological properties suitable for the elaboration of products such as: natural ciders, foamy ciders, ciders with a high alcohol content and apple pomace (fermented from “magaya”).


Key words: cider, yeasts, bacteria


- Process design and development of new products derived from apples, ciders and “magaya”.

- Product characterization: phenolic, antioxidant, volatile profiles, compounds indications of adulterations, raw material and aging time of “magaya”, "acroleinic pitting" in ciders.

- Molecular and technological characterization of microorganisms of agri-food interest: Collection of Autochthonous Type Cultures of yeasts and lactic bacteria.

- Restructuring of the viticulture of the Principality of Asturias: clonal and sanitary selection of autochthonous vine varieties. SERIDA registration as nursery Producer Breeder and Sorter of wine material (ES-03-33 / 0122).

Quality Certifications

Accreditation (ENAC 430 / LE 930) in agri-food products, such as permanent laboratories with activities in Animal Nutrition and Beverages.

Brief historical review

Its start dates back to the end of the 80s. It is located in the Research Center that the Principality of Asturias owns in Villaviciosa (Asturias), currently called SERIDA. The maintenance and conservation of the Collection is carried out with human and economic resources from the Food Technology Area.