Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 328 - 333

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033727

Overview of identification of direct feed microorganisms and fermentation production strains

  • CAO Yanhua ,
  • CHENG Kun ,
  • LIU Yiru ,
  • DING Jian ,
  • BAI Feirong ,
  • ZHANG Xin ,
  • WANG Quan ,
  • SONG Zhiquan ,
  • ZHANG Na ,
  • XIE Jiuyan ,
  • LI Ting ,
  • YAO Su ,
  • HU Guangdong
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., China Center of Industrial Culture Collection, Beijing 100015, China)
    2(National Animal Husbandry Service, Beijing 100125, China)

Received date: 2022-09-22

  Revised date: 2022-10-03

  Online published: 2023-08-07

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Abstract

Biological fermentation feed additives mainly include two types in China, namely, direct feed microorganisms and fermentation production (such as enzymes, amino acids, etc.). Scientific and accurate identification of microorganisms is the basis for the safety evaluation of biological fermentation feed additives, and also the priority for product research and industrial development. This article introduced the identification requirements in European Union and China for direct feed microorganisms and fermentation production strains, analyzed the identification techniques of morphology, physiology, biochemistry, and molecular biology, and systematically expounded the application of microbial identification techniques, which could provide references for the identification of direct feed microorganisms and fermentation production strains.

Key words： direct feed microorganisms; fermentation production strains; identification techniques

Cite this article

CAO Yanhua , CHENG Kun , LIU Yiru , DING Jian , BAI Feirong , ZHANG Xin , WANG Quan , SONG Zhiquan , ZHANG Na , XIE Jiuyan , LI Ting , YAO Su , HU Guangdong . Overview of identification of direct feed microorganisms and fermentation production strains[J]. Food and Fermentation Industries, 2023 , 49(13) : 328 -333 . DOI: 10.13995/j.cnki.11-1802/ts.033727

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