Collection of microorganisms present in the food industry (pathogens and food alterants, with biotechnological properties, isolated from routine analyzes).
Collection of archaea and bacteria isolated from salt flats of different locations in Spain and South America, and shearwaters of Gran Canaria.
Collection of strains of lactic bacteria isolated mainly from wine, and some, from grapes and olives. The majority are strains of Oenococcus oeni.
Collection of lactic bacteria isolated from fermented products, ceded by other laboratories and mutants for studies of sugars and gene regulation.
Collection of Order Actinomycetales (phylum Actinobacteria) bacteria, isolated from wastewater.