Fermentation Organisms

The ‘Fermentation Organisms’ Group contributes to the understanding of the role played by microorganisms associated with fermented foods and to the improvement of the quality of said foods through the development and application of a wide range of microbiological and molecular genotyping, detection and sequencing analyses. Maintaining and making available the microorganisms from its collection and analysing the bacteriophages also form part of the Group’s activities.

Head of Research Group


List of Employees

Research Project