GB/T 41219-2021 Active National standards

GB/T 41219-2021 Method for identification of Saccharomyces cerevisiae and Kluyveromyces lactis

Publish Date: 2021-12-31 Implement Date: 2022-07-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 41219-2021

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Other fermented products

ICS Name: General methods for food testing and analysis

Publish Date: 2021-12-31

Implement Date: 2022-07-01

Pages: 15 pages

Scope

This document specifies the principles, methods, and presentation of identification results for Saccharomyces cerevisiae and Kluyveromyces lactis.
This document is applicable to the species-level identification of Saccharomyces cerevisiae and Kluyveromyces lactis.

Development Information

Word Count: 31 Thousand words Pages: 15 pages

Referenced Standards

GB/T 6682-2008 Water for analytical laboratory use—Specification and test methods GB/T 4789.1-2003 Microbiological examination of food hygiene—General principles GB/T 4789.1-2008 Microbiological examination of food hygiene—General guidelines GB 4789.1-2010 National food safety standard Food microbiological examination:General guidelines GB 4789.1-2016 National standard for food safety Microbiological examination General provisions for food microbiology GB/T 19495.3-2004 Detection of genetically modified organisms and derived products—Nucleic acid extraction

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