Collection of isolated yeasts from wine and olive growing ecosystems
Collection of bacteria and yeasts isolated from oenological environment
Collection of bacteria and yeasts of oenological origin.
Collection of bacteria, filamentous fungi and yeasts isolated from dairy products and human gastrointestinal tract.
Collection of unconventional yeasts isolated from food and other environments.
Collection of bacteria, yeast and filamentous fungi isolated from meat and dairy products.
Collection of isolated yeasts from grapes, must and during the spontaneous fermentation of musts from varieties of native grapes of Galicia.
Collection of autochthonous yeasts isolated from musts in fermentation of the different Denominations of Origin and Protected Geographical Indications of Aragon.
Collection of isolated yeasts from vineyards and conventional and organic wineries of the Denomination of Origin “Vinos de Madrid”. Also from other Spanish regions.
Yeast collection generated mainly in the extinct Institute of Industrial Fermentations (IFI), restructured in the current Food Science Research Institute, CIAL-CSIC. This collection has been expanded at CIAL with isolates, identification and characterization. Currently, part of the collection is part of the CECT public deposits.