《酿酒酵母和乳酸克鲁维酵母的鉴定方法》国家标准外文版（征求意见稿）.pdf

ICS67.220.20
CCSX69

NationalStandardofthePeople'sRepublicofChina

GB/T41219-XXXX
Methodforidentificationof
Saccharomycescerevisiaeand
Kluyveromyceslactis
酿酒酵母和乳酸克鲁维酵母的鉴定方法
（EnglishTranslation）

Issueddate:XXXX-XX–XXImplementeddate:XXXX-XX-XX

IssuedbyStateAdministrationforMarketRegulation
StandardizationAdministrationofthePeople’sRepublicofChina
GB/TXXXXX—XXXX
Foreword
SAC/TC64/SC5isinchargeofthisEnglishtranslation.Incaseofanydoubtabout
thecontentsofEnglishtranslation,theChineseoriginalshallbeconsidered
authoritative.
ThedocumentisdraftedinaccordancewiththerulesgiveninGB/T1.1-2020
Directivesforstandardization-Part1:structureandDraftingofstandards.
Attentionisdrawntothepossibilitythatsomeoftheelementsofthisstandard
maybethesubjectofpatentrights.Theissuingbodyofthisdocumentshallnotbe
heldresponsibleforidentifyinganyorallsuchpatentrights.
ThedocumentwasproposedandpreparedbyNationalTechnicalCommittee64onFood
IndustryofStandardizationAdministrationofChina(SAC/TC64).
GB/TXXXXX—XXXX

MethodforidentificationofSaccharomycescerevisiae
andKluyveromyceslactis

1Scope

Thisdocumentspecifiestheidentificationprinciples,identificationmethods
andidentificationresultpresentationofSaccharomycescerevisiaeand
Kluyveromyceslactis.
ThisdocumentisapplicabletothespecieslevelidentificationofSaccharomyces
cerevisiaeandKluyveromyceslactis.

2Normativereferences

Thefollowingreferenceddocumentsareindispensablefortheapplicationofthis
document.Fordatedreferences,onlythedatedversionsapplytothisdocument.For
undatedreferences,thelatestedition(includinganyamendmentsthereto)applies.
GB4789.1NationalfoodsafetystandardFoodmicrobiologicalexamination:
Generalguidelines
GB/T6682-2008Waterforanalyticallaboratoryuse-Specificationandtest
methods
GB/T19495.3Detectionofgeneticallymodifiedorganismsandderivedproducts
—Nucleicacidextraction

3Termsanddefinitions

Forthepurposesofthisdocument,therehavenottermsanddefinitionsneedto
apply.

4Abbreviations

Forthepurposesofthisdocument,thefollowingabbreviationsappl