Collection content

Microbial group/s: Bacteria
Total number of strains​: 1230 (Lactic acid bacteria) y 341 (Pathogenic bacteria)
Taxa (number of strains)​:
Lactobacillus (351)
Lactococcus (15)
Leuconostoc (347)
Pediococcus (79)
Weisella (108)
Carnobacterium (47)
Enterococcus (281)
Oenococcus (1)
Streptococcus (1)
Listeria (159)
Samolmonella (93)
Bacillus (89)
Isolation source/Origin: Meat products, vacuum packed and refrigerated. Traditional fermented products of plant origin from South America. Ready-to-eat prepared foods.
Preservation method​: Glycerol -20 / -80 °C
Information management​: BioNumerics
Characterization level​:
All of them have been identified and typified by molecular methods and we also have the databases with the electrophoretic profiles ISR (identification) and RAPDs (typing) in the database generated with the BioNumerics program.


-Identification and biotechnological characterization of lactic acid bacteria.
-Development of qPCR methods for food pathogen detection.
-Validation of sanitation procedures in the food industry by detection of viable by qPCR (vqPCR).


Key words:
PCR, pathogens, detection, identification, exopolysaccharides, vitamins, antimicrobials, functional foods
-Quantitative detection by qPCR of foodborne pathogens (bacteria and enteric viruses), viable / infectious forms, altering bacteria of meat products and ochratoxigenic fungi.
-Validation and adaptation to the routine food analysis of PCR-based detection methods.
-Efficiency of processes applied in food industry (eg high pressures, active containers, ultrasound, etc.) for the elimination of pathogens (viruses and bacteria).
-Identification and typing by PCR-based techniques of new strains of lactic bacteria.
-Study of the biotechnological potential of lactic bacteria isolated from fermented products (production of exopolysaccharides, vitamins, antimicrobial activity ...) and its application in functional foods.

Quality Certifications

No Quality Cerfitication

Brief historical review

The bacteria collection has been generated from research projects funded between 1999 and 2014 by 8 national projects (FEDER, CICYT, PETRI, CONSOLIDER), 7 autonomous (PROMETEO, CSGVA, GVACOMP) and one European "Microbiota of Andean Food: tradition for healthy products "(FP7-PEOPLE-2009-IRSES-nº 247650).