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 isolated yeasts from an oenological environment. Also from other food industries, flowers, animals, waters … in the Castilla-La Mancha region.
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 microorganisms present in the food industry (pathogens and food alterants, with biotechnological properties, isolated from routine analyzes).