-KKP-

Group(s) of biological resources stored in the collection: bacteria (lactic acid bacteria, acetic acid bacteria, environmental, biotechnological bacteria, foodborne pathogens), yeasts (brewer’s yeasts, distiller’s yeasts, wine yeasts, bakery yeasts, including Saccharomyces, Candida, Pichia, Brettomyces, Rhodotorula, Yarrowia, Meyerozyma, and Torulaspora species plant protection product), filamentous fungi, bacteriophages (host-specific Enterobacteriaceae (e.g. Salmonella, E. coli, Enterobacter, Serratia, Roultella, Citrobacter), Alicyclobacillus, Bacillus, Pseudomonas, Pantoea)

KKP maintains approximately 3,000 strains of industrially relevant microorganisms, including yeasts (number of material: 836), bacteria (number of material: 1516), filamentous fungi (number of material: 682), and bacteriophages (number of material: 41), with most strains originating from food and its production environment, while others have been collected from natural habitats.

The activities of KKP include the collection, identification, preservation, and distribution of microbial strains. Microorganisms are characterized based on phenotypic, genotypic, and mass spectrometry-based analyses. Phenotypic methods include microscopy, morphological assessments, biochemical tests, and classical plating techniques on selective and non-selective media. Genotypic methods involve DNA sequencing of PCR-amplified fragments and whole genome sequencing (WGS). Additionally, microbial identification is supported by mass spectrometry analysis using MALDI-TOF MS technology.

To ensure the security of deposited strains, KKP applies at least two parallel preservation methods for each microorganism. Long-term storage techniques include lyophilization and freezing in cryogenic freezers or liquid nitrogen vapors. The collection’s resources are used in innovative, developmental, and applied scientific research, as well as commercial applications.

• Isolation of microorganisms from natural environments.

• Optimization of medium composition and incubation conditions.

• Identification of bacteria, yeasts, and filamentous fungi using genetic methods, such as DNA sequencing of PCR-amplified fragments and whole genome sequencing (WGS), as well as mass spectrometry-based techniques, including MALDI-TOF MS.

• Basic biochemical and physiological characterization of strains.

• Long-term preservation in:

• public deposit

• patent deposit (according to the regulations of the Budapest Treaty - status of International Depositary Authority ).

• Distribution of microorganisms for scientific research and commercial use.

• Consulting for other institutions

• Training of personnel focused on the techniques of isolation, identification, lyophilization, and cryopreservation.

The Collection of Industrial Microorganisms (KKP) conducts applied microbiological research related to the isolation, characterization, and practical use of microorganisms in food biotechnology, safety, and sustainable agriculture. Our work includes bacteria, yeasts, filamentous fungi, and bacteriophages, with a strong focus on developing microbial-based strategies to improve food quality, shelf life, and biocontrol effectiveness.

Research activities include functional and technological characterization of lactic acid bacteria in fermented foods, with emphasis on reducing biogenic amines, enhancing antioxidant potential, and tolerating stress conditions such as hop compounds in brewing environments. Bacteriophages are studied as precise biocontrol agents against foodborne pathogens, including multidrug-resistant Salmonella and Listeria, as well as spoilage-associated saprophytic bacteria that negatively affect product quality and shelf life. In parallel, the collection maintains and investigates industrially relevant yeasts for future applications in biotechnology and fermentation, and explores the agricultural potential of filamentous fungi, particularly for biocontrol and crop protection.

KKP is actively involved in national and EU-funded projects, such as IS_MIRRI21, PROMISEANG, and WHEATBIOME, contributing microbial expertise to topics including sustainable fermentation, microbial protein production, and plant–microbiome interactions.

Institute of Agriculture and Food Biotechnology has a certificate as Accreditation Laboratory according PN-EN ISO/IEC 17025:2001