FHSCC (Food Hygiene and Safety Culture Collection)

Microbial group/s​: Bacteria, Yeasts, Filamentous fungi
 

Total number of strains​: 271
 

Taxa (number of strains)​:

-Bacteria:
Brochothrix thermosphacta (1)
Enterococcus durans (7)
Enterococcus faecalis (1)
Enterococcus faecium (9)
Enterococcus hirae (1)
Kocuria uropygioeca (3)
Lactobacillus casei (11)
Lactobacillus paracasei (6)
Lactobacillus pentosus (1)
Lactobacillus plantarum (7)
Lactobacillus sakei (12)
Lactococcus garvieae (5)
Lactococcus lactis (6)
Leuconostoc mesenteroides (22)
Leuconostoc pseudomesenteroides (6)
Listeria monocytogenes (38)
Pediococcus pentosaceus (3)
Pseudomonas fluorescens (1)
Serratia liquefaciens (2)
Staphylococcus equorum (9)
Staphylococcus saprophyticus (4)
Staphylococcus vitulinus (1)
Staphylococcus warneri (2)
Staphylococcus xylosus (1)
Vibrio phosphoreum (1)
 

-Yeast:
Candida zeylanoides (1)
Debaryomyces hansenii (37)
 

-Filamentous fungi (Aspergillus):
A. niger (1)
A. sydowii (2)
A. tubingensis (1)
A. versicolor (1)

-Filamentous fungi (Erotium):
E. herbariorum (2)
E. repens (3)
E. rubrum (2)

-Filamentous fungi (Penicillium):
P. angulare (1)
P. aurantiogriseum (3)
P. brevicompactum (1)
P. chrysogenum (8)
P. commune (10)
P. echinulatum (5)
P. expansum (4)
P. nalgiovense (3)
P. nordicum (6)
P. oxalicum (1)
P. polonicum (2)
P. restrictum (1)
P. rugulosum (1)
P. solitum (8)
P. viridicatum (1)

-Filamentous fungi (Other):
Aureobasidium pullulans (1)
Cladosporium herbarum (1)
Curvularia lunata (1)
Paecilomyces variotii (1)
Syncephalastrum racemosum (1)

Isolation source/Origin:

Meat products except:  L. monocytogenes (dairy products)

                                     V. phosphoreum (fish)

Preservation method​: Glicerol -80 °C
Information management: Excel
 

Characterization level​:
-Identification at species level by 16S rRNA gene sequence
-Biochemical properties
-Micro and macroscopic characteristics

Not offered

Key words:

filamentous fungi, yeasts, bacteria, University of Extremadura, Food Hygiene and Safety
 

Summary:

It is a small collection that the Food Hygiene and Safety group of the University of Extremadura has been making throughout its journey, from strains obtained from doctoral theses and from the projects of the group. We have a wide variety of filamentous fungi, mostly from meat products.

No Quality Certification

Since 1992 we began to isolate and identify different microbial strains from meat products. The first ones (molds and yeasts) come from Iberian hams. Lately we are also isolating bacterial strains from milk and sheep cheeses, along with those of meat products with which we continue to work.