VEAGR

Veneto Agricoltura_ Agenzia veneta per l’innovazione nel settore primario

Associated Member

The Biotechnology Laboratory of the Agenzia Veneta per l’Innovazione nel Settore Primario has a culture collection of lactic acid bacteria, micrococcaceae and yeasts isolated from naturally fermented foods (1,700 strains), besides bacterial strains involved in food spoilage (such as clostridia, Leuconostoc, heterofermentative LAB, yeasts). The laboratory has experience in the microbiology of fermented products, in particular dairy products. Research activities include study of lactic acid bacteria, secondary microfloras and yeasts isolated from fermented foods with particular emphasis on the study of their biodiversity by molecular (PCR, RAPD-PCR, DNA sequencing) and conventional methods. Other research activities are focused on the development of starter cultures for different food and feed products (cheese, meat, wine, beer, silages), biopreservation of food products by means of protective cultures, study of probiotic/functional characteristics of lactic acid bacteria. Further activity involves evaluation of shelf-life of food products and challenge tests by using pathogens or spoilage bacteria. The centre has the equipment to produce freeze-dried LAB bacterial cultures.

Collection:

• THCOLL – Culture Collection of Biotechnology Laboratory, Thiene (VI)

Key people:

• Paola De Dea