INIA-TA

Definition: Collection of bacteria isolated from milk of distinct animal species and cheeses, and also from infant feces

Microbial group/s: Bacteria

Total number of strains: >1600

Taxa (number of strains): Lactococcus

                                            Lactobacillus

                                            Enterococcus

                                            Bifidobacterium

Strains with biotechnological and/or probiotic interest deposited at the CECT: 

                                           Lactobacillus rhamnosus INIA P243 CECT 8314

                                           Lactobacillus paracasei INIA P272 CECT 8315

                                           Lactobacillus rhamnosus INIA P344 CECT 8316

                                           Bifidobacterium breve INIA P734 CECT 8178

                                           Bifidobacterium longum INIA P678 CECT 8179

                                           Bifidobacterium breve INIA P734 CECT 8178 it has been object of a patent ES P20/23/747  with number of publication OEPM 2468040.

Isolation source/Origin: 

• Dairy origin: 
  • Isolated from milk of different animal species
  • Cheese
• Dairy origin:
  • Infant feces
  • Breast milk

Preservation method: -80 °C

Information management: Not specified

Characterization level: 

• Technological application
• Microbiological safety
• Production of natural antimicrobial compounds (bacteriocins and reuterin)
• Probiotic potential for their use in food
• Some of the strains of interest (4 lactococci, 4 lactobacilli, 2 enterococci and one bifidobacterium) are labeled by fluorescence to allow its monitoring in food

Transference of the material to interested research groups by signature of the correspondent MTA.

The strains are also available to companies, under transference and/or license contracts.

Key words: Lactic bacteria, bifidobacteria, bacteriocins, reuterin, starter cultures, probiotics, dairy products

Summary: The collection of microorganisms has been created during the development of the following research lines:

- Improvement of the microbiological safety of food through biological inhibitory systems

- Bacteriocin-producing lactic bacteria and extracellular enzyme-producing bacteria in cheese maturation

- Characterization and development of autochthonous ferments, in order to alleviate the imbalances in the bacterial groups present in raw milk

- Isolation and characterization of bacteria of human origin with probiotic and technological properties

• Collection of more than 1000 microorganisms of dairy origin (milk isolates from different animal species and Spanish cheeses) started more than 30 years ago.
• Collection of more than 600 bacteria of human origin (isolated from infant feces and breast milk) started in 2000.