Brewing Laboratory of the Central Industrial Experimentation Institute was established, carrying out the cultivation, isolation, identification and international exchange of industrial microorganisms.

Brewing Laboratory had preserved more than 300 species and 11,200 backups of various brewing cultures, which were collated and published by JIN Peisong as "Various Fermentation Cultures Isolated, Identified, and Stored in the Institute".

the Central Industrial Experimentation Institute was reorganised as Shanghai Industrial Experiment Institute, which set up the Culture Preservation Group in 1953, with Wang Weiqing as the first head of the group, and formally preserved more than 400 strains from Professor JIN Peisong.

the Fermentation Industry Scientific Research Institute of the First Ministry of Light Industry was established in Beijing, and the Culture Preservation Group was moved to Beijing.

TANG Er’ming took over as the director of the Culture Preservation Group, constructed and perfected the environment of culture cultivation and preservation facilities, established the technical system of industrial microbial strain preservation, and the physical archives of cultures and the cultures preservation management system.

the Fermentation Industry Scientific Research Institute was renamed to Scientific Research Institute of Food and Fermentation Industry of the Ministry of Light Industry. The Culture Preservation Group was mainly involved in the scientific research of the institute, and the number of strains in the collection was expanded to 718 by means of isolation and selection, production collection, introduction, and exchange.

the Culture Collection Group was transferred to Jiangxi province with the Research Institute, during which the generation and preservation of the cultures in the collection continued.

the State Science and Technology Commission formally established the China Center of Industrial Culture Collection (CICC) on the basis of the Culture Collection Group.

CICC mainly completed the project of Science and Technology Development Fund of the Ministry of Light Industry, "Research on Production Performance Test of Moulds and Yeasts in Wine and Soy Sauce", and published the first edition of "Catalogue of Industrial Cultures in China".

CICC mainly completed the project of Science and Technology Development Fund of the Ministry of Light Industry, "Research on the Microbiological Database for Food Industry".

the standard culture of Salmonella enterica sub. enterica and Shigella fumigatus developed by CICC passed the audit of the Sample Management Committee of Standardization Administration of P.R.C.

CICC was recognised by the Ministry of Science and Technology and the Ministry of Finance as the National Microbial Resource Center - Industrial Sub-center.