Collection content

Microbial group/s​: Bacteria
Total number of strains​: 800 (aproximado)
Taxa (number of strains)​:
-Lactic-acid bacteria:
Leuconostoc mesenteroides
Leuconostoc paramesenteroides
Leuconostoc lactis
Lactobacillus brevis
Lactobacillus acidophilus
Lactobacillus plantarum
Lactobacillus casei
Lactobacillus hilgardii
Lactobacillu sfermentum
Lactobacillus cellobiosus
Lactobacillus curvatus
Pediococcus parvulus
Pediococcus acidilactici
Lactococcus lactis
Enterococcus faecium
Enterococcus faecalis
Enterococcus hirae
Oenococcus oeni
Staphylococcus epidermidis
Staphylococcus caprae
Staphylococcus simulans
Staphylococcus aureus
Isolation source/Origin: Lactic-acid bacteria: wine, “manchego” cheese, goat colostrum and beer. Staphylococci: goat colostrum.
Preservation method: -80°C
Information management​: Not specified.
Characterization level​:
-Technological characterization.
-Presence of virulence genes.
-Antibiotic resistance.
-Aminobiogenic capacity.
-Probiotic properties.


Not offered


Key words:
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).

Quality Certifications

No Quality Certification

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.