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CECT is a service of the University of Valencia and the only public Microbial Biological Resource Center (mBRC) in Spain that acts as a repository and provider of bacteria, archaea, yeasts, and filamentous fungi, offering services such as identification and characterization of microorganisms. The research activity of CECT is linked to the Research Group of the University of Valencia CECT R&D&I (Ref. GIUV2023-555) "R&D&I of the Spanish Type Culture Collection (CECT): Microbiology in the Service of Biotechnology" and aims to support the development of microbiology-based biotechnology by offering services to both the scientific community and the business sector.

The group consists of teaching and research staff from the Department of Microbiology and Ecology, researchers from the Institute of Agrochemistry and Food Technology (CSIC), and technical staff from CECT. The team of technicians comprising CECT's staff contributes their knowledge and experience in research related to the conservation of bacteria, archaea, yeasts, and filamentous fungi; identification and characterization of microorganisms using classical microscopy and culture techniques and advanced molecular techniques (NGS, MALDI-TOF MS, FAME-MIDI); microbial taxonomy; and strain characterization for the search or improvement of biotechnological applications. Additionally, they also provide support in legal aspects related to the use and handling of strains, including compliance with access and benefit-sharing regulations derived from the Nagoya Protocol, the deposition of microorganisms for patent purposes, or biosafety issues.

The research encompasses studies on the biodiversity of lactic acid bacteria in food aimed at finding strains with biotechnological application capabilities, including isolation, identification, genomic analysis, and food safety assessment. On the other hand, it addresses the identification, detection, and quantification of pathogens in food and water by PCR and massive sequencing techniques, including human enteric viruses and antibiotic-resistant bacteria, as well as their viable/infectious forms (vqPCR); validation of qPCR and vqPCR methods for pathogen detection in food and water matrices and their adaptation to routine analysis to assess health risks and their implications for food safety. In this regard, the research group includes internationally recognized experts in emerging microbial contaminants, including the SARS-CoV-2 pandemic, with special attention to the development of new omics and bioinformatics techniques for their identification and characterization.


  • Identification, conservation, and valorization of microbial resources for biotechnological applications
  • Development of methodologies for the detection, identification, and quantification of microorganisms of importance in food safety