Collection content

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, probiotics
-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.

Quality Certifications

No Quality Certification

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)