CICC acquired ISO 17025 laboratory accreditation certificate
21/02/2017
Approved by China National Accreditation Service for Conformity Assessment (CNAS), Microbiology Identification Center of China National Research Institute of Food and Fermentation Industries which is affiliated with China Center of Industrial Culture Collection (CICC) acquired the laboratory accreditation certificate under ISO/IEC 17025: 2012. Registration No. CNAS L9421.
CICC attended the 10th annual China International Food Safety & Quality Conference (CIFAQ)
28/11/2016
CICC attended the 10thannual China International Food Safety & Quality Conference (CIFAQ) in Shanghai, November 02-03, 2016. The 10th CIFAQ was hosted by International Association for Food Protection (IAFP) and attracted over 800 food safety professionals all over the world.
Dr. YAO Su, vice director of CICC gave a presentation on the topic of “The Application of Microbial Taxonomy Identification and Source Tracking Technology in Food Microbial Safety Control”. Based on CICC’s experience in food industry, Dr. Yaointroduced the practical applications of various technologies (e.g. colony morphology, physiological and biochemical characteristics, chemical analysis, nucleic acid sequence analysis, phylogenetic analysis, PFGE and molecular fingerprinting) in food microbial safety control. This topic was welcomed by many delegates as it had an important guiding significance for the microbial safety control in food industry.
Dr. YAO Su, Director of R&D department of fermentation engineering, China National Research Institute of Food & Fermentation Industries; Vice director of China Center of Industrial Cultural Collection (CICC); Member of Microbial Resources Committee of Chinese Society for Microbiology, Industrial Culture Committee of Chinese Society for Microbiology; Member of IDF Standing Committee on Analytical Methods for Dairy Microorganisms.
CICC congratulates the Nobel Prize Winners
08/10/2015
Physiology or Medicine 2015
William C. Campbell and Satoshi Ōmura “discoveries concerning a novel therapy against infections caused by roundworm parasites"
YouyouTu “discoveries concerning a novel therapy against Malaria"
The molecular biology research on Natto
21/09/2015
Natto
belongs to Bacillus subtilison taxonomy, the study of
Nattoon molecular biology includes the researchongenomics
and functional genes.
The molecular biology researchofNatto on genomics and functional genes, is helpful for analyzing the relationship between genotype and phenotype and is able to obtain relative theory andmaterial basis for fine speciesthrough molecular biotechnology(such as molecular modification).
Analysis of purine content inNatto andNatto capsules
02/09/2015
Purine is widely existed in soy foods, but when the purine
metabolism disorders within human body, it is likely to cause
gout.
In order to test the contentof purine in Natto and Natto products, NattoCenterof Technology and Analysis, Chinese National Research Institute of Food andFermentation Industry(CNRIFFI) did research on purine extraction conditionsand content testing methods. A simple and fast way to effectively isolate four kinds of purinewas established through usingliquid chromatographic analysis method.
The results show that the content of purine (on dry base) in soybean, Natto and Natto capsuleshave no significant difference, but the purine content inNatto capsules which contains other ingredients was relatively low.
Shung-Chang Jong, Ph.D. visits CICC
25/08/2015
Shung-Chang Jong, Consultant for Global Affairs of ATCC
visitedCICC on 24thAugust,2015, and gave
lectureson“Management PracticesofATCC” and “Liquid
NitrogenPreservation Technology for Standard Strains”.
Shung-Chang Jong:
Microbial geneticist
Academician of the American Institute of Microbiology
Academician of WashingtonInstitute ofScience
Consultant for Global Affairs,Director of Microbiology, ATCC
Guo-Fang Yuan-Director ofBioresources Collection and Research Center visits CICC
26/08/2015
Guo-FangYuan,Director of BCRC, Yu-Fen Chen,SeniorManagerof BCRC,and Li-Ting Wang,Researcherof BCRCvisitedCICC on25thAugust, 2015.
CICC and BCRC were communicated and discussed about the laws and regulations of microbial strains, the accreditationof identifying microbial strains and the system of future learning and training between the two parties.
BCRC, belongs to Taiwan Food Industry Research and Development Institute, was founded in 1982and currently it has 125 employees.
