The Czech National Programme on Conservation and Utilization of Microbial Genetic Resources Important for Agriculture



Introduction Animal Pathogenic Microorganisms Phytopathogenic Microorganisms Olomouc Hop Pathogens Industrially Utilizable Microorganisms Dairy Microorganisms
Brewery Microorganisms Phytopathogenic Viruses Fruit Trees and Small Fruit Viruses Potato Viruses Ornamental Plant Viruses Phytopathogenic Bacteria
Rhizobia Rusts and Powdery Mildew Fungi CCF Phytopathogenic Fungi CRI Phytopathogenic Oomycetes Edible and Medicinal macromycetes
Basidiomycetes Invertebrate Crop Pests and their Natural Enemies Stored-Product Pests, Mites and Fungi Food Technologies CCM Dairy and Bakery Contaminants Clavicipitaceae


   Collection of Industrially Utilizable Microorganisms  (RIFIS)

Collection

•    History

•    Characterization of collection (strains), the number of cultures
The collection contains bacteria, yeasts and fungi of food industry and agriculture importance (total of 150 strains - 125 strains of yeasts, 17 strains of bacteria and 8 strains of fungi).

•    Methods of culture maintenance
The strains were kept on agar slants in an active state.

•    Activities, services
The collection covers the needs in the field of food and agriculture. Strains are used for processing food and agricultural commodities, for the purposes of controlling analytical work and research projects solved in FRIP and elsewhere.


Application:

•  Application of strains
The largest group of microorganisms in the collection are yeast - 125 strains. These are the strains of the alcoholic fermentation and strains for production of baker´s and feed yeasts used in the relevant fields, particularly in research. Furthermore are in the collection strains which are used for special production, e.g. strains able to dispose of petroleum materials and strains capable of producing a nutritionally useful chelates of essential trace elements and strains which are used for special dietetics.

The  second  group  of  microorganisms in the collection are bacteria - 17 strains. Some of them are used for microbiological methods of analyses, others are used for testing innovative food antibacterially active.

The third group of mircroorganisms  in the collection are fungi - 8 strains. Most of these strains are producers of enzymes that are used in the food industry and agriculture. They are amylases, glucose oxidase, cellulases and amyloglucosidase.

Customers
Users of collection are mainly research institutes working in the field of microbiology, food production and agriculture. An example of such a client are Laboratory of enzyme technology MBÚ Czech Republic, Prague, Laboratory of Biology and Microbiology - Institute of Landscape Ecology of the ASCR, Czech Budejovice, Research Institute of Brewing and Malting,  Research Institute antibiotics and biotransformation Prague and others.



Contact:

Food Research Institute Prague
Staff:
Ing. Zdeněk Moučka (curator)
tel.: 737 287 009
zdenek.moucka@vupp.cz
Ing. Marian Urban, Ph.D.
tel.: 737 287 003
marian.urban@vupp.cz






























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