Focusing on the needs of the national science and technology innovation strategy, carry out research on the standardized technical system for the collection, preservation and sharing of industrial microbial resources. Built a national cross-departmental, cross-regional, and cross-field industrial microbial resource network. Organize and integrate high-quality strain resources. Promote the intelligent construction of microbial strain resource banks. Improve the level of social sharing services for physical and information resources of strains. Promote the excavation, protection and efficient utilization of industrial microbial strain resources in China.
Research on Isolation and Culture Techniques of Uncultured Microorganisms
Development of Microbial Processing and Long-term Stable Preservation Technology
Research on Phylogenetics and Rapid Identification Technology of Microorganisms
Development of Digital Technology for Microbial Resource Management and Sharing
Awards/Patents/Publications
1.On December 17, 2023, the project "Construction and Industrialization Application of Microbial Strain Resource Bank of Chinese Baijiu" jointly completed by China National Research Institute of Food & Fermentation Industries and Yibin Wuliangye Co., Ltd. passed the scientific and technological achievement appraisal organized by the China National Light Industry Council, and the appraisal committee unanimously agreed that the project has reached the international leading level.
2.On June 15, 2023, the project "Construction and Industrialization Application of the Main Functional Microbial Resource Center of Chinese Traditional Fermented Rice and Flour Products" jointly completed by the China National Research Institute of Food & Fermentation Industries and Angel Yeast Co., Ltd. passed the scientific and technological achievement appraisal organized by the China National Light Industry Council, and the appraisal committee unanimously agreed that the project reached the international leading level.
3.In 2014, the project of "Exploration of Microbial Resources and Construction of a Culture Center for Sesame-flavored Baijiu Brewing" jointly completed by China National Research Institute of Food & Fermentation Industries and Guojing Doudoujing Group passed the appraisal of scientific research projects of China National Light Industry Council, and the appraisal committee unanimously agreed that the project had reached the international advanced level. And won the second prize of Science and Technology Progress Award of China Food Science and Technology Society.
4.Construction of the Industrial Culture Resource Sharing Platform, First Prize in the 2007 Science and Technology Progress Award from the China National Light Industry Council.
5.Microbial Literature Database Software for Aromatic Liquor Brewing V1.0; 2023SR0974176; Yibin Wuliangye Co., Ltd., China National Research Institute of Food & Fermentation Industries Corporation Limited.
6.Chinese Traditional Brewing Food Microbial Strain Database Software V1.0 (2018SR883359).
7.Novel Composite Preservative for Freeze-Dried Preparation of Staphylococcus aureus (CN106497791B).
8.A Novel Central Passage Silica Gel Plug with Built-in Filtration Layer (CN206446968U).
9.Vacuum Sealing Device for Ampoules (CN204184640U).
10.Caiwen Z, Kun C, Xin Z, et al. Taxonomy and functions of Bacillus velezensis: a review[J].Food and Fermentation Industries, 2019, 45(17):8.
11.Mingjuan Z, Su Y , Hui Li, et al. A specific PCR assay for rapid identifying Thermoactinomyces vulgaris[J].Food and Fermentation Industries, 2014, 40(04):64-66.
12.Weijuan S , Chi C. Differentiation of Candida Species by PCR-SSCP Fingerprinting Analysis [J].Microbiology China, 2009, 36(6):918-922.
13.Su Y , Chi C. Recent Taxonomic Developments and Impacts in Reference Strain ATCC 16404. [J] Food and Fermentation Industries, 2010, 36(09):134-137.
14.Su Y, Hui L, Jinxia L, et al. Design and Implementation of Laboratory Information Management System (LIMS) in CICC Laboratories[J]. Food and Fermentation Industries, 2008, 34(10):95-100.
15.Ting Z,Chi C. Research progress of multilocus sequence analysis (MLSA) for rapid identification of Bifidobacterium species[J]. China Dairy Industry, 2011, 39(06):46-50.
建立冷冻真空干燥和-80℃超低温冻结为主及液氮超低温冻结、定期移殖等为辅助的多种方法并用的保藏技术体系,建立标准菌株产品加工工艺。构建包含50万备份库容的工业微生物资源实物库。
运用大数据技术系统采集和分析微生物宏基因组、全基因组和功能基因序列,建立基于web3.0的全基因组数据质控、K-mer分析、基因组组装、GC-Depth分析、基因组污染判别、基因预测、耐药基因、毒力因子基因及KEGG功能自动化分析平台,实现全基因组比对、ANI分析、SNP进化树分析和基于自选靶向基因的全基因组整合位点分析。
微生物菌种资源是国家战略性资源,为进一步维护微生物菌种资源的可持续利用,CICC依据国际先进的菌种资源库建设与运行管理经验,开展工业微生物资源库定制化建设研究,从资源库的实物库、数据库和管理体系3要素入手,构建“企业菌种资源库建设”专业化服务平台,以满足行业共性化和企业个性化建库需求。
课题项目
1. 工业微生物资源共享服务子平台运行与服务支撑(主持)
2. 国家科技基础条件平台项目(NIMR-2014-04,NIMR-2015-04,NIMR-2016-04, NIMR-2017-04, NMRC-2019-04, NMRC-2020-04)2014年1月-2017年12月,2019年1月-至今
3. 工业微生物资源共享服务子平台资源共享服务(主持)
4. 国家科技基础条件平台项目(NIMR-2015-04,NIMR-2016-04, NIMR-2017-04, NMRC-2019-04)2014年1月-2017年12月,2019年1月-2019年12月
5. 11. 国家食源性致病微生物全基因组数据库及溯源网络建设(主要参加)
6. “十三五”国家重点研发计划-国家食源性致病微生物全基因组数据库及溯源网络建设(2018YFC1603800)2018年12月-2021年12月
7. IDF食品用菌种名单修订项目(主要参加)
8. IDF SCMH微生物卫生学委员会 2017年1月-至今
9. 保健食品原料目录研究专项课题:保健食品原料研究:益生菌:两歧双歧杆菌等9种,益生元:异麦芽低聚糖(主要参加)
10. 国家中药品种保护审评委员会;中国食品发酵工业研究院有限公司标准信息研究发展部 2018年12月-2020年3月
11. 国内外食品工业用菌种法规标准研究(主持)
12. 中国食品发酵工业研究院研究开发项目 2012年10月-2013年10月
成果鉴定
1. 项目名称:国内外食品用微生物菌种法规标准研究(中轻联科鉴字[2015]第007号)
2. 第一完成人,中国轻工业联合会,2015年2月10日
论文著作
1. 姚粟,葛媛媛,王洁淼,赵婷,程池*. 国内外食品用微生物菌种管理进展[J]. 食品与发酵工业,2014,40(09): 139-143.
2. 赵婷,姚粟,葛媛媛,程池*. 美国食品工业用菌种法规标准简介[J]. 食品与发酵工业,2014,040(004):108-113.
3. 葛媛媛,姚粟,赵婷,程池*. 欧洲食品安全局食品用微生物菌种的管理概述[J]. 食品与发酵工业,2014,40(6):6.
获奖情况
1. 2007年,《工业微生物菌种资源共享平台建设》获中国轻工业联合会科学技术进步奖一等奖,第三完成人
2. 2008年,《食品工业微生物菌种资源标准化整理整合与共享体系建设》获中国食品科学技术学会科技创新奖一等奖,第三完成人