- Institution: University of Castilla La Mancha
- Department/Service: Group of Probiotics and Prebiotics
Faculty of Enviromental Sciences and Biochemistry
Technological Campus of the Weapon Factory
Avda. Carlos III s/n
- Web: https://previa.uclm.es/to/mambiente
María de los Llanos Palop Herreros
Phone number: (+34) 925265716
Microbial group/s: Bacteria
Total number of strains: 800 (aproximado)
Taxa (number of strains):
Isolation source/Origin: Lactic-acid bacteria: wine, “manchego” cheese, goat colostrum and beer. Staphylococci: goat colostrum.
Preservation method: -80°C
Information management: Not specified.
-Presence of virulence genes.
probiotics, prebiotics, starter cultures, enzymes, safety, goat milk, wine, “Almagro“ aubergines, cheese, characterization
Summary:Technological characterization and selection of strains for the design of starter cultures for the production of sheep and goat milk cheeses, wines and aubergines from Almagro. Industrial scale implantation trials of selected starter cultures. Development of strategies to improve the functionality of probiotics. Obtaining enzymes of interest for use as a biotechnological tool in the improvement of wines. Safety evaluation (analysis of antibiotic resistance genes, aminobiogenic capacity, virulence genes, ...) of strains of lactic bacteria isolated from natural products (goat milk and colostrum).
Brief historical review
The group has among its lines of research the characterization of the bacterial microbiota present in fermented foods of regional interest.
Its achievements include the isolation of a strain of Oenococcus oeni that is protected under patent and whose exploitation was transferred to the Lallemand company.