English
Español
- Institution: University of Valencia
- Department/Service: Ecology and Microbiology (Biology Faculty)
- Location:
Jeroni Muñoz Research Building
C/ Dr. Moliner 50
46100 Burjassot (Valencia/València)
- Web: https://www.uv.es/enolab
- Contact:
Isabel Pardo Cubillos
Phone number: (+34) 963544390
e-mail: isabel.pardo@uv.es
Collection content
Microbial group/s: Bacteria and yeast
Total number of strains: 1600
Taxa (number of strains):
Lactobacillus
Oenococcus
Pediococcus
Acetobacter
Gluconobacter
Hanseniaspora
Saccharomyces
Isolation source/Origin: Industrial processes (wine fermentations). Food industry. Reference strains of public collections.
Preservation method: Freeze dried at 4 ° C
Information management:Computerized database
Characterization level:
-Identification and characterization at different levels.
Services
Identification, strain typing, characterization and selection of starter cultures, transfer of cultures to industry
Expertise
Key words:
lactic bacteria, acetic bacteria, yeasts, wine, food
Summary:
-Ecology and diversity. Taxonomy development of molecular methods of detection, identification and quantification of microorganisms.
-Metabolism of sugars, organic acids and amino acids in lactic bacteria. Synthesis and degradation of biogenic amines.
-Genetics and genomics of Oenococcus oeni. Development of genetic engineering methods in O. oeni.
-Biotechnological applications of lactic bacteria to carry out malolactic fermentation, biological acidification, and the elimination of biogenic amines in food.
Quality Certifications
No Quality Certification
Brief historical review
It began in 1982. The collection has emerged from the search and characterization of strains in the context of research projects, contracts and services with the food industry. The collection has been continuously expanding