Collection content

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.

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Key words:
oenology, characterization, antimicrobials
Summary:
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.

Quality Certifications

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.