- Institution: University of La Rioja
- Departament/Service: Food and Agriculture Department
Institute of Grapevine and Wine Ciences
C/ Madre de Dios, 51
26006 Logroño (La Rioja)
- Web: https://www.unirioja.es/dptos/
Fernanda Ruiz Larrea
Telf.: (+34) 9412999749
Microbial group/s: Bacteria and yeasts Total number of strains: 196 Taxa (number of strains): Lactic bacteria Acetic bacteria Yeasts (Brettanomyces and others) Isolation source/Origin: Lactic bacteria: isolated from grape, musts, wines with D. O. Ca. Rioja Acetic bacteria: isolated from vinegars Yeasts: wine spoilers Preservation method: Freezing -80 °C Information management: Excel Characterization level:Identification at species (lactic and acetic bacteria) and genus (yeasts) level based on molecular biology methods of DNA.
Key words:oenology, characterization, antimicrobialsSummary:Microbial and Oenological Biotechnology. Molecular characterization and ecology of bacterial resistance to antimicrobials. Antimicrobial activity of bacteriocins and natural products. New antimicrobials and new therapeutic strategies.
No Quality Certification
Brief historical review
The collection began in 1994, and gradually, with consecutive doctoral theses and end-of-degree studies, it has grown with bacterial isolates (lactic and acetic bacteria) from grapes, grape must, wine and vinegar, and yeast samples, especially altering of wines, of the Brettanomyces type.