• Institution: Industrial Yeasts Collection
  • Acronym: DBVPG
  • Location:
    Dept. of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno, 74
    06121 Perugia
  • Website: http://www.dbvpg.unipg.it
  • Correspondent:
    Prof. Pietro Buzzini (Scientific Coordinator), e-mail: pietro.buzzini@unipg.it – Dr. Benedetta Turchetti (Curator), e-mail: benedetta.turchetti@unipg.it
    Tel.: +390755856487, +390755856455
    Fax: +390755856470
    e-mail: dbvpg@eccosite.org

Members holdings

DBVPG maintains about 6,000 yeast and yeast-like cultures representing a large percentage of the known species (both ascomycetous and basidiomycetous ) in four separate sections:

Section ONE - Yeasts associated with the alcohol fermentation industry.

About 1,300 conserved strains of interest for oenological, brewing and bakery industry. Among them, about 1,100 cultures of Saccharomyces cerevisiae and related species have been taxonomically revised, screened for the presence of killer properties and evaluated for their enological/technological characteristics in microfermentations at laboratory and pilot plant scale.

Section TWO - Yeasts from different environments.

About 2,700 cultures isolated from over 300 different environmental and food-associated habitats during 60 years of ecological surveys. These belong to over 150 species of 50 genera, and are currently the object of large-scale screening surveys for the ability to produce novel molecules of food, pharmaceutical and cosmetic interest as well as for the presence of killer proteins.

Section THREE - Type strains and certified yeast cultures from other Collections.

Over 1,600 certified cultures obtained through exchanges with other certified culture Collections.

Section FOUR - Strains of yeast-like microorganisms.

Over 300 cultures (in particular belonging to the genus Prototheca) from milk and barn-surrounding environmental samples (bedding, feces, drinking or washing water, swabs) of dairy herds from some European countries.

Services offered

  • Isolation of yeasts from different natural or industrial habitats.
  • Identification of yeast cultures by both conventional & molecular [sequencing of the D1/D2 domains of the large subunit (LSU) of 26S rRNA gene and of Internal Transcribed Spacers (ITS 1 & 2 region) including the 5.8S rRNA gene] techniques.
  • Distribution of cultures for research, teaching & industrial uses.
  • Conservation of yeast cultures for other Institutions (safe deposit).
  • Conservation of yeast patented strains: since 1997 DBVPG is an International Depositary Authority (IDA) under the Budapest Treaty and, as such, can accept non-pathogenic yeast and yeast-like strains for patent purposes.
  • Publication of an on-line catalogue for providing information on yeast cultures conserved in DBVPG.
  • Screening and characterization of yeast cultures, also carried out in cooperation with third parties. directed towards the exploration of the overal biological and metabolic yeast diversity conserved within the DBVPG (e.g. search of new useful compounds & biological activities).
  • Training courses (upon request) on yeast biology, conventional & molecular identification of yeasts.


  • Isolation, identification and characterization of environmental yeasts from extreme habitats (tropical, glacial, etc.) and their conservation in DBVPG.
  • Use of yeast whole-cells and enzymes as biocatalysts for the synthesis of molecules (e.g. elecrton-poor alkenes) of industarial interest (chemicals, foods, pharmaceuticals, cosmetics, etc.).
  • Use of yeasts as source of enzymes (e.g. hydrolases, redox enzymes) of industarial interest (chemicals, foods, pharmaceuticals, cosmetics, etc.).
  • Utilization of experimental designs (e.g. factorial, latin square, CCD, etc.) for optimizing processes at the lab-scale aimed at producing novel molecules by yeasts.
  • Isolation, identification and molcular characterization of yeast-like organisms (Prototheca spp.).
  • Assessment of the anti-yeast activity of novel molecules of natural or synthetic origin.