<strong>IATA-YEALI</strong>

Collection content

Microbial group/s​: Yeast
Total number of strains​: 5000
Taxa (number of strains)​:
Saccharomyces
Kluyveromyces
Debaryomyces
Candida
Pichia
Cryptococcus
Rhodotorula
Isolation source/Origin: Food: cheese, fermented vegetables, fruits, beer, fermented corn, pulque, cassava, quinoa, amaranth, pork and flame sausages.
Environment: flowers, insects, trees.
Preservation method​: 15% Glycerol, quickly frozen with liquid N2 and stored at -80 ° C. No viability problems detected after 10 years.
Information management: There is no catalog, although the strains are partially registered in a database mounted in Access.
Characterization level​:
-Identification with sequencing of both ribosomal regions (ITS1-5.8S-ITS4 and D1D2 26S rDNA) and nuclear or mitochondrial genes.
-In some specific species, many strains have been typed using delta elements, minisatellites, inter-LTR elements, mitochondrial DNA RFLPs and karyotypes.
-In some species extensive physiological, enzymatic characterizations have been carried out, as well as resistance and tolerances to various factors such as low pH, ethanol, temperature, salinity and bile.

Services

Isolation, identification, molecular typing and physiological characterization. In the case of new species, the morphological and physiological tests required to carry out the formal description can be carried out following the regulations (Kurtzman, Fell and Boekhout, 2011). Training in the mentioned techniques. Recently, massive sequencing techniques are being used for the analysis of eukaryotic microbiota present in food and subsequent selective isolation of various yeast species.

Expertise

Key words:
yeast, molecular typing, phenotype, identification, non-Saccharomyces
Summary:

- Application of yeasts as starter cultures to improve food quality

- Analysis of eukaryotic microbiota present in food by mass sequencing

- Taxonomy of yeasts isolated from food

Quality Certifications

Not available

Brief historical review

The collection began in 2005 with a small collection of yeasts of the genus Kluyveromyces. Between 2007 and 2012 several projects allowed its expansion (INIA RM2007-00010-00-00 and CSIC 200970I035, and INIA RM2010-00016-00-00 and EU IRSES GA-2009-247650). Molecular and phenotypic characterization of Debaryomyces hansenii AGL2015-64673-R. The yeasts of the collection are currently being used as food starter cultures.