-CREA-CMVE-
  • Collection name: Council of Agricultural Research and Analysis of Agricultural Economics – Collection of microorganisms of viticultural and oenological environment
  • Acronym: CREA-CMVE
  • WDCM number: 1142
  • Institution: Council of Agricultural Research and Analysis of Agricultural Economics
  • Address:
    Via Pietro Micca 35
    14100 Asti
    Italy
  • Website: https://cmve.crea.gov.it/micro/index_en.html
    Website of the catalogue or database of the collection: https://cmve.crea.gov.it/micro/accesso_en.html
  • Correspondence data: 
    E-mail: cmve@crea.gov.it
    Tel.: 39 0414433826, +39 0414433817; +39 0414433818
    Correspondent:Enrico Vaudano, Antonella Costantini, Laura Pulcini

Members holdings

Group(s) of biological resources stored in the collection: bacteria, yeasts, bacteriophages, bacterial genomic DNA, other genomic DNA.

  • To date, the collection includes about 1500 isolates of yeasts and 280 isolates of lactic bacteria. A little collection of bacteriophages has recently been added. The strains are stored in triplicate at -80 ° C.
  • Recently the collection was enriched with the purified DNA extracted from all the strains and completely re-analysed with molecular methods as ARDRA (Amplified Ribosomal DNA Restriction Analysis) RAPD (Random Amplification of Polymorphic DNA) ribosomal DNA sequencing.
  • Saccharomyces cerevisiae were characterized at strain level with Multiplex Microsatellite technique.

    • Services offered

  • Distribution of pure yeast cultures
  • Identification of microorganisms of viticultural-oenological environment
  • Eco-typical yeast isolation
  • Storage of strains
  • Technological and physiological tests on strains

    • Research

  • Isolation of new strains from beverages
  • Characterization and identification of new isolates
  • Screening and selection of technological and functional properties
  • Implementation of starter cultures for food and other industrial applications
  • Study a conservation of the biodiversity in the vineyard
  • New methodology for identification and characterization of yeast and bacteria
  • Expression study on bacteria and yeast during alcoholic fermentation and malolactic transformation