This research group started in 1988 and since then has carried out extensive research on antimicrobial peptides produced by lactic acid bacteria (LAB); for example, bacteriocins, and mainly in the species of: Lactococcus lactis, Lactobacillus, Enterococcus faecium and E. faecalis. In recent years they have characterised, among others, the cyclic peptide AS-48 and have demonstrated that it is a promising alternative to chemical preservatives for use in foods. In fact, AS-48 is very effective in the control of the growth of many pathogens transmitted by food, for example, those in dairy, meat and vegetable derivatives.

The research group has an extensive LAB catalogue from Andalusian artisan cheeses, which have been defined on the basis of their technological, functional, genetic and probiotic characteristics. Among the possible applications of these strains are those related to the preparation of primary or secondary indicator cultures in the preparation of cheeses and other fermented foods.