The research group DairySafe began its research activities in the 1990s, coinciding with the inauguration of IPLA. Since then, it has been involved in research projects within the field of Microbiology, aimed at improving the quality and safety of dairy products. The physicochemical and microbiological characterization of artisanal Asturian cheeses, along with the isolation and identification of their lactic microbiota, constituted the group’s first line of research. This work ultimately aimed at designing tailored starter cultures for cheesemaking.
Subsequently, the group focused on implementing sustainable biopreservation strategies for dairy products, based on antimicrobials such as bacteriocins and bacteriophages. Currently, the group is working on the molecular characterization of bacteriocins with unique features, such as Lactococcin 972, and on the genetics of stress response in lactic acid bacteria, all with applications for designing more effective starter cultures.
Additionally, research is being conducted on the antimicrobial activity of bacteriophages and phage-derived proteins (endolysins) to combat contamination by pathogens and their biofilms, which are common in the dairy industry.
Complementing its research activities, DairySafe actively participates in educational initiatives, including supervising undergraduate student, master’s thesis projects, and the guidance of predoctoral students.
Research activities by DairySafe
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