- Institution:The Dairy Research Institute of Asturias (IPLA)- Spanish National Research Council (CSIC)
- Departament/Service:Functional Dairy Cultures Group
Paseo Río Linares s/n
33300 Villaviciosa (Asturias)
- Web: http://www.ipla.csic.es
Baltasar Mayo Pérez
Phone number: (+34) 985893345
Microbial group/s:Bacteria (majority). Yeasts. Filamentous fungi Total number of strains: 940 Taxa (number of strains): Lactococcus (400) Lactobacillus (300) Bifidobacterium (200) Yeasts (25) Penicillium (15) Isolation source/Origin:Lactic Acid Bacteria. Cheese. Milk and fermented milk. Gastrointestinal tract. Yeasts and Filamentous fungi: - Maturation process of Cabrales Cheese. Preservation method: Glycerol, -80°C. Information management: Excel Characterization level:The strains are identified by molecular techniques and, in many cases, typified by RAPD, REP-PCR, or PFGE techniques.
-Material for research is transferred to interested groups under the signature of the corresponding MTA. The strains are also available to companies, under assignment and / or license contracts
Key words:lactic-acid bacteria, bifidobacteria, starter cultures, ferments, probioticsSummary:-Selection of lactic-acid bacteria for utilization as starter or djunct cultures -Selection of lactic-acid bacteria and bifidobacteria for its utilization as a probiotic.
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Brief historical review
Collection of lactic-acid bacteria from cheese: started in 1985 and the last isolates are from 2007. They were isolated from cheeses: Cabrales, Peñamelera, Casín, and Genestoso, and also, from dairy products and foreign cheeses. Collection of intestinal strains: started in 2000. They were obtained from intestine (faeces and mucosa) and stomach (mucosa and gastric juices)