- Institution:National Institute for Agricultural and Food Research and Technology
- Departament/Service:Department of Food Technology
Ctra. de La Coruña Km 7,5
- Web: http://wwwsp.inia.es/Investigacion/Departamentos/tecal
Margarita Medina Fernández-Regatillo – Antonia María Picón Gálvez
Phone number:(+34) 913476774 – (+34) 913476771
Email: firstname.lastname@example.org – email@example.com
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 Human 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 lactococos, 4 lactobacilos, 2 enterococos y una bifidobacteria) 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 productsSummary:) 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.
No Quality Certification
Brief historical review
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.