Riboflavin-producing strains of Bifidobacterium longum subsp. infantis

Riboflavin-producing strains of Bifidobacterium longum subsp. infantis obtained through evolutionary adaptation to develop probiotics specific for…

GABA-producing strains to reduce symptoms of stress and chronic pain

Bifidobacterium adolescentis GABA(gamma-aminobutyric acid) producing strains from its precursor MSG (monosodium glutamate). Since GABA is the main…

Probiotics and Prebiotics Group

Beneficial actions of probiotics (mainly focused to Bifidobacterium) and prebiotics, through the study of the interplay among the microbiota,…

FUNCTIONAL STARTER CULTURES

Identification, selection and characterization of technologically relevant microorganisms, particularly those belonging to the lactic acid bacteria (…

DairySafe

Throughout its trajectory, the group has combined basic and applied research with the aim of improving the quality and safety of foods, mainly dairy…

Molecular microbiology

The IPLA-CSIC Molecular Microbiology group works on the study of lactic acid bacteria (LAB) and their bacteriophages, with the ultimate goal of…

Chemical Modifications in Processed Foods (CHEMPROFOOD)

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GRAIN SEEDS FOR HEALTH PROMOTION (GRAINS4HEALTH)

Our research group is an interdisciplinary team aimed to improve the health of consumers offering safe, of convenience and quality foods and…

Biotecnology and postharvest quality

Multidisciplinar research group with a wide experience in Postharvest Physiology and Technology applied to industrial sector and teaching. Stands out…

Rheology and Texture of Foods (FOODRHEOTEXT)

Rheological, structural, thermal and sensorial characterization of foods in order to obtain optimized, stable and standardized textures and qualities…