The DTU National Food Institute Culture Collection (NFICC) has been established by a team of researchers from the research group of Microbial Biotechnology and Biorefining. The NFICC was established in 2018 and includes more than 4500 strains covering a broad biological diversity of bacteria, yeast as well as some basidiomycetes with the focus on food application. The biodiversity covered by the collection have all been isolated from the Danish environment and is in compliance with the Nagoya protocol (REF). The geographical locations and isolation matrices are known for all strains. Additional metadata such as screening and genomic data are available for a subset of the strains. Lactic acid bacteria are the dominating group of bacteria in the collected.
The collection encompasses strains isolated by DTU students, PhD, Post docs and researchers from many different biomes, such as spontaneously fermented foods (like kimchi), soil, flowers, milk seaweed, animal fecal samples, marine crustaceans as well as many other ecological niches. Isolations have been conducted both in courses and in other individual student projects.
The NFICC team at DTU National Food Institute continuously try to increase the collection, both qualitatively and quantitatively. This is done by adding new isolates from microbiomes less described as well as increasing the level of characterization of the isolated species in the collection. Strains described as novel species are available from the culture collections in which they have been deposited.
The collection has ongoing collaborations with industry through for a multitude of both basic and applied scientific projects.
Please contact us if you have any questions or interest in a collaborative project scientific or for commercial purposes.
