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目的调查我国食品工业用微生物菌种使用情况。方法采用问卷调查方法,收集我国食品工业用微生物菌种的使用情况。结果共收集来自于企业和食品行业协会提供的137株食品工业用菌种信息,其中116株(84.67%)是由6家有资质的菌种保藏单位提供,另有21株(占15.33%)是来自外资企业、大学和国内企业。按照生产的食品类别,用于生产植物性食品的122株,占89.05%,用于生产动物性食品的15株,占10.95%;按照菌株的分类归属,137株菌种隶属于17个属的42个种。按照使用时间,1980年以前已在我国使用的菌种有97株,占70.80%,1980至2000年17株,占12.41%,2000年以后才使用的菌种有19株,占13.87%,4株使用年限不详。结论我国食品工业用微生物菌种的种类、来源、使用范围、管理等较为规范,但也存在使用未经安全性评价和检验菌种的情况,且缺乏对菌种的遗传特性、产毒性能等变异潜力的评价。
Objective To investigate the use of microbial strains in food industry in China. Methods A questionnaire survey method was used to collect the usage of microbial strains for food industry in our country. Results A total of 137 strains of foodstuffs for food industry were collected from the enterprises and food industry associations. Among them, 116 strains (84.67%) were provided by 6 qualified species collection units and another 21 strains (15.33%), It is from foreign-funded enterprises, universities and domestic enterprises. According to the type of food produced, 122 plants for the production of plant foods accounted for 89.05%, and 15 for the production of animal foods, accounting for 10.95%. According to the classification of the strains, 137 strains belonged to 17 genera 42 species. According to the time of use, there were 97 strains of bacteria that used in our country before 1980, accounting for 70.80%, 17 strains from 1980 to 2000 (accounting for 12.41%), 19 strains (13.87%) after 4 years The useful life of the strain is unknown. Conclusion The types, sources, use and management of microbial strains for food industry in China are quite standardized, but there are some cases that the use of non-safety evaluation and testing of the strains is lacking, and the genetic characteristics, Evaluation of mutation potential.