標(biāo)準(zhǔn)編號(hào):	QB/T 4575-2023
中文名稱(chēng):	食品用菌種制劑
英文名稱(chēng):	Microbial food cultures preparations
行業(yè)分類(lèi):	QB    輕工行業(yè)標(biāo)準(zhǔn)
發(fā)布機(jī)構(gòu):	中華人民共和國(guó)工業(yè)和信息化部
發(fā)布日期:	2023-12-29
實(shí)施日期:	2024-7-1
標(biāo)準(zhǔn)狀態(tài):	valid
替代舊標(biāo)準(zhǔn):	QB/T 4575-2013 食品加工用乳酸菌
翻譯語(yǔ)言:	英文
文件格式:	PDF
中文字符數(shù):	16000 字
翻譯價(jià)格(元):	1120.0
交付時(shí)間:	付款后 1 個(gè)工作日

QB/T 4575-2023 Microbial food cultures preparations 1 Scope This document specifies the requirements for raw and auxiliary materials, sensory, quality, limits of contaminants and limits of microorganisms for microbial food cultures preparations, describes the corresponding test methods, stipulates the inspection rules, marking, packaging, transportation and storage, and also gives the product classification to facilitate specification of techniques. This document is applicable to the production, inspection and sale of microbial food cultures preparations. 2 Normative references The following documents contain provisions which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB/T 191 Packaging - Pictorial marking for handling of goods GB/T 601 Chemical reagent - Preparations of reference titration solutions GB/T 602 Chemical reagent - Preparations of standard solutions for impurity GB/T 603 Chemical reagent - Preparations of reagent solutions for use in test methods GB 4789.4 National food safety standard - Food microbiological examination - Salmonella GB 4789.10 National food safety standard - Food microbiological examination - Staphylococcus aureus GB 4789.15 National food safety standard - Food microbiological examination: Enumeration of moulds and yeasts GB 4789.30 National food safety standard - Food microbiological examination - Examination of Listeria monocytogenes GB 4789.34 National food safety standard - Food microbiological examination - Examination of bifidobacterium GB 4789.35 National food safety standard - Food microbiological examination - Examination of lactic acid bacteria GB 4789.41 National food safety standard - Food microbiological examination - Examination of Enterobacteriaceae GB 5009.3 National food safety standard - Determination of moisture in foods GB 5009.11 National food safety standard - Determination of total arsenic and abio-arsenic in foods GB 5009.12 National food safety standard - Determination of lead in foods GB/T 6682 Water for analytical laboratory use - Specification and test methods GB 7718 National food safety standard - General standard for the labeling of prepackaged foods GB 28050 National food safety standard - General standard for the nutrition labeling of prepackaged foods QB/T 5949 Counting method of Weizmannia coagulans List of Microbial Cultures Able to be Used in Foods (National Health Commission) List of Microbial Cultures Able to be Used in Foods for Infants and Young Children (National Health Commission) 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 microbial food cultures preparation; MFCP edible microbial cultures preparation prepared by one or more active microorganisms (including bacteria and yeast) through processes such as fermentation, enrichment, emulsification or non-emulsification, drying or non-drying, adding or not adding auxiliary materials, mixing or not mixing, and packaging Note: Microbial cultures preparation is referred to as MFCP for short. 3.2 lactic acid bacteria; LAB general term for a class of bacteria that can produce lactic acid via carbohydrate fermentation 3.3 food starter cultures MFCP that catalyzes food matrix through fermentation and metabolism of microbial cultures or enzymes produced by such cultures to improve the sensory quality of foods or increase the nutritional components in them Note: The main microbial cultures contained in food starter cultures belong to LAB (3.2), so they are also called "LAB starter cultures". 3.3.1 industrial starter cultures food starter cultures for a producer to industrially ferment food products (3.3) 3.3.2 household starter cultures food starter cultures for a consumer to ferment foods for their own use (3.3) 3.4 edible MFCP MFCP that is directly used as food or indirectly added to food to reach the intestinal tract and play the role of supplementing beneficial microorganisms 3.4.1 bulk edible MFCP edible MFCP for producers to add to food as raw materials (3.4)

Foreword II 1 Scope 2 Normative references 3 Terms and definitions 4 Product classification 5 Requirements 6 Test methods 7 Inspection rules 8 Marking, packaging, transportation and storage Annex A (Normative) Inspection methods for acid production activity and fermentation acidity Annex B (Normative) Inspection methods for total viable count