- Institution: Institute of Agrochemistry and Food Technology (IATA) – Spanish National Research Council (CSIC)
- Departament/Service:Food Biotechnology
C/ Catedrático Agustín Escardino Benlloch 7
46980 Paterna (Valencia/València)
- Web: https://www.iata.csic.es/es/investigacion/levaduras-no-convencionales
Telf.: (+34) 9963900022 ext. 2321
Microbial group/s: YeastsTotal number of strains: 5000Taxa (number of strains):SaccharomycesKluyveromycesDebaryomycesCandidaPichiaCryptococcusRhodotorulaIsolation 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 y 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
-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.
Key words: yeast, molecular typing, phenotype, identification, non-Saccharomyces-SaccharomycesSummary:- 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
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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 y CSIC 200970I035, y INIA RM2010-00016-00-00 y EU IRSES GA-2009-247650). Molecular and phenotypic characterization of Debaryomyceshansenii AGL2015-64673-R. The yeasts of the collection are currently being used as food starter cultures.