A UGR group studies the uses of the alpechín (seepage from olives pressings) in the drug and food industries

The Paenibacillus jamilae bacterium is a microorganism capable of developing in alpeorujo, and was described as a new species in the year 2001. The interest of the research of the group directed by Alberto Ramos Cormenzana is due, to a great extent, to the jamilano, a substance produced by this bacterium. At the moment, according to Professor Ramos Cormenzana, “we are in conversations with the DOMCA Company, from Granada, to use it in the food sector”. In this sense, it could be used for giving consistence and texture to products like creme caramels or cremes.

Margarita Aguilera´s contribution is important for achieving these objectives and others which would place the ja