GB/T 41219-2021
ActiveMethod for identification of Saccharomyces cerevisiae and Kluyveromyces lactis
酿酒酵母和乳酸克鲁维酵母的鉴定方法
Application Summary AI generated
This standard specifies methods for the identification of Saccharomyces cerevisiae and Kluyveromyces lactis, including morphological, physiological, and molecular techniques. It is applied in the food and fermentation industries for quality control, strain verification, and product authenticity testing, particularly in the production of baked goods, alcoholic beverages, and dairy products. The standard ensures accurate differentiation of these yeast species in raw materials, starter cultures, and finished products.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.