Services and Research
Our group offers experimental or bibliographic studies and services related to microorganisms in the food industry, such as wineries. Specifically, our services include:
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Molecular identification of wine-related and other fermented food microorganisms.
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Studies on microbial diversity and dynamics during food fermentation, including metagenomic approaches.
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Screening and selection of microbial starter cultures. We have two patented S. cerevisiae yeast strains for winemaking, one of which is commercialized: Lalvin Clos de Lallemand.
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Culture collection: we maintain an extensive collection of yeasts and lactic acid bacteria. The latter are part of the BL-URV-Tarragona collection, included in the Spanish Network of Microorganisms (REDESMI-MicroBioSpain).
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The group also holds several yeast and lactic acid bacteria strains deposited at the CECT (Spanish Type Culture Collection).
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Our group participated in the development of the patent "Processing and use of white wine lees to promote malolactic fermentation" (Ref: BNT241190EP00) WO 2025/008353 A1. Patent link
Training
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Our group offers training courses in microbial and food biotechnology at different levels through FURV. (Contact: aitor.balmaseda@urv.cat).
