Collection content

Microbial group/s​: Bacteria
Total number of strains​: 80
Taxa (number of strains)​:
Pediococcus parvulus producers of a characteristic (1,3)-β-glucano (36)
Pediococcus ethanolidurans (1)
Lactobacillus diolivorans (17)
Lactobacillus collinoides (15)
Lactobacillus suebicus (6)
Lactobacillus sicerae (2)
Lactobacillus mali (1)
Oenococcus oeni (1)
Leuconostoc carnosum (1)
Isolation source/Origin​: Apple must, natural cider from the province of Guipúzcoa, and altered meat product.
Preservation method​: Glycerol -80 °C
Information management​: Excel table with indication of the year of isolation and biotechnological characteristics
Characterization level​:Identification and characterization at different levels


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Key words:
lactic acid bacteria, exopolysaccharide, cider, biotechnological characterization
-Characterization of lactic acid bacteria isolated from alcoholic beverages.
-Exopolysaccharides produced by lactic acid bacteria. 
Some lactic acid bacteria produce and secrete polysaccharides into the environment (exopolysaccharides, EPS). In this line of work, a physical-chemical characterization of biopolymers is carried out, as well as the analysis of their potential health benefits, such as prebiotic and immunomodulatory properties.
-Functional characterization of lactic bacteria producing exopolysaccharides.
-The usefulness of EPS-producing lactic acid bacteria in the development of new foods with functional characteristics, such as dairy products, cereals or fruits, is examined. The probiotic properties of bacteria are evaluated.

Quality Certifications

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Brief historical review

The collection was started in 1993 with the objective of preserving natural cider isolates that are characterized by the production of exopolysaccharides (homopolysaccharides, a characteristic (1,3) (1,2) -β-D-glycan and dextran), and heteropolysaccharides).