Collection content

Microbial group/s:Yeasts
Total number of strains: 500
Taxa (number of strains):
Aureobasidium pullulans (5)
Candida amapae (1)
Candida inconspicua (1)
Candida intermedia (2)
Candida oleophila (1)
Candida parapsilosis (4)
Candida solani (7)
Candida vini (1)
Candida zeylanoides (1)
Clavispora lusitanae (6)
Cryptococcus amylolentus (7)
Cyberlindnera jadinii (1)
Debaryomyces hansenii (4)
Debaryomyces sp. (1)
Dekkera bruxellensis (14)
Hanseniaspora uvarum (17)
Hanseniaspora guilliermondii (3)
Hanseniaspora opuntiae (1)
Issatchenkia orientalis (5)
Kazachstania exigua (1)
Kluyveromyces lactis (2)
Kluyveromyces marxianus (2)
Kodamaea ohmeri (1)
Kregervanrija fluxuum (2)
Lachancea thermotolerans (6)
Lachancea waltii (3)
Metschnikowia sp. (10)
Metschnikowia pulcherrima (18)
Metschnikowia reukaufii (1)
Metschnikowia viticola (7)
Meyerozyma guilliermondii (3)
Nakazawa eapomicola (2)
Pachysolen tannophilus (2)
Pichia holstii (2)
Pichia membranifaciens (7)
Priceomyces carsonii (2)
Rhodosporidium toruloides (1)
Rhodotorula dairenensis (2)
Rhodotorula mucilaginosa (4)
Saccharomyces bayanus (33)
Saccharomyces cerevisiae (181)
With status of "REDESMI deposit":
-S. cerevisiae CECT 12611 (IFI 274)
-S. cerevisiae CECT 12614 (IFI 277)
Saccharomyces kudriavzevii (1)
Saccharomyces pastorianus (5)
Saccharomyces paradoxus (1)
Saccharomyces sp. (1)
Saccharomycodes ludwigii (7)
Schizosaccharomyces pombe (7)
Sporidiobolus pararoseus (2)
Sporobolomyces roseus (1)
Torulaspora delbrueckii (53)
Wickerhamomyces anomalus (25)
Wickerhamomyces canadensis (1)
Wickerhamomyces subpelliculosus (9)
Williopsis saturmus (1)
Yamadazyma mexicana (6)
Yarrowia lipolytica (3)
Zygosaccharomyces bailii (1)
Zygosaccharomyces rouxii (2)
Isolation source/Origin: Grape. Grape juice. Wine. Apple. Walnuts. Different types of cheeses. Beer. Olives.
Preservation method: Glycerol -80 °C - Lyophilization
Information management: Public Catalogue at the CECT
Characterization level:
Molecular:RFLP, Sequence D1/D2 28S rDNA, Sequence 5.8S/ ITS rDNA


Topics related to food safety and sensory quality of wine, with special emphasis on oenological microorganisms and the physiological properties of wine, at the level of the oral-gastrointestinal tract and in relation to the human microbiota (oral and intestinal).
-Non-Saccharomycesyeasts with applications in the production of craft beer.
-Study and control of pathogenic microorganisms in food, and production of enzymes and microbial metabolites and their application as food ingredients and industrial catalysts.


Applied Wine Biotechnology
Food Microbiology and Biocatalysis

Quality Certifications

ISO 9001 (for strains deposited at CECT)

Brief historical review

Part of the collection was deposited at the CECT as a result of the project financed with FEDER funds "Technological and molecular characterization of yeast strains of agri-food interest from the collection of the Institute of Industrial Fermentations", coordinated between the University of Valencia and the Institute of Agrochemistry and Food Technology (IATA-CSIC).