Microbial Biotechnology of Foods

SERVICES

• Analysis and control of microorganisms population of oenological interest: wines, vinegars
• Advice in industrial fermentations
• Analysis of the lipid composition of yeast (Saccharomyces and Non-Saccharomyces), lactic acid and acetic acid bacteria
• Selection of yeast, lactic acid  and acetic acid bacteria as starters of industrial fermentation processes wines, vinegars, olives, ...
• Low temperatures fermentations
• Secondary fermentation and stuck fermentations
• Lipid composition of wine yeasts
• Dehydration and rehydration of wine yeasts
• Application of Non-Saccharomyces yeasts
• Identification and characterization of lactic acid bacteria, acetic acid bacteria, and yeasts in dairy foods
• Vinegars production
• Preparation of table olives
• Wines and sparkling wines production