Collection content

Microbiano group/s: Bacterias 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

Keywords:
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 historial 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.