Our group offers services and experimental and bibliographic studies to food industries such as cellars, related with microorganisms, especially:
-Molecular identification of wine microorganisms and from other fermented food.
-Studies of diversity and dynamics of microbiota in food fermentation, including metagenomics techniques.
-Screening and selection of microbial starters. We have already two patented S. cerevisiae for wine, with one commercialized: Lalvin Clos from Lallemand.
-We have also an extensive culture collection of yeasts and lactic acid bacteria, and these last are one of the collections (named BL-URV-Tarragona) of the Spanish Network of Microorganisms (REDESMI-MicroBioSpain).