Collection of unconventional yeasts isolated from food and other environments.
Collection of isolated yeasts from grapes, must and during the spontaneous fermentation of musts from varieties of native grapes of Galicia.
Collection of bacteria associated with different legumes, from plant tissues and rhizosphere. The collection has special emphasis on the phylum Actinobacteria.
Collection of filamentous fungi and yeasts isolated from human infections
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.
Collection of bacteria and yeasts generated from samples received in the official laboratory and from surveys in wineries in Asturias
Collection of yeasts isolated from fermentative and natural environments of the research group Systems Biology of Yeasts with Biotechnological Insterest from Institute of Agrochemistry and Food Technology (CSIC).
Collection of phytopathogenic fungi isolated from vegetal material.