Collection content

Microbial group/s:Bacteria, Yeasts, Filamentous fungi
Total number of strains: 154
Taxa (number of strains)
Brochothrix thermosphacta (1)
Listeria monocytogenes (38)
Pseudomonas fluorescens (1)
Serratia liquefaciens (1)
Staphylococcus xylosus (2)
Vibrio phosphoreum (1)
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) y V. phosphoreum (fish).
Preservation method: Glycerol -80 °C
Information management: Excel
Characterization level:
-Identification at species level by 16S rRNA gene sequence.
-Biochemical properties.
-Micro and macroscopic characteristics.


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Key words:
filamentous fungi, yeasts, bacteria, University of Extremadura, Food Hygiene and Safety
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.

Quality Certifications

No Quality Certification

Brief historical review

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.