Brief Introduction
China Center of Industrial Culture Collection (CICC®) was established in 1953 and is now affiliated with China National Research Institute of Food & Fermentation Industries. As a member of World Federation for Culture Collections, China Committee for Culture Collection of Microorganisms, as well as a core agency of National Microbial Resource Platform, CICC is professionally engaged in industrial microbial resources’ collection, management, identification, evaluation, import, supply and commission development. CICC holds a collection of 10,612 strains and more than 300 thousand copies including 4,445 bacteria, 3,222 strains of yeast, 2,220 mold, 266 large fungus strains of various industrial microorganisms within an area of 1,800m2 and well equipped with BSL-2 lab, bio-clean lab, molecular biology lab, genetic engineering lab, physiological & biochemical lab, metabolite analysis lab etc. Besides, CICC also has a modern microbial culture collection library. With a highly professional team (7 senior professors, 12 intermediate engineers, 6 doctors and 19 masters) CICC becomes a trusted partner for over 4,000 customers including global top 500 enterprises, CAS, national/local inspection and quarantine authorities, universities and research institutes.
CICC is a member of WFCC and has a wide contact with institute of culture collection and research from all over the world. Every year it provides thousands of strains to be used in production and/or experiments for the domestic and foreign manufacturing enterprises and institutions.
Quality Accreditation
CICC is an ISO 9001:2008 certified organization, and also is an ISO/IEC 17025:2005 certified organization.
ISO 9001:2008
① Quality management system; reaffirm commitment to quality products, customer service and continued improvement.
②Certify a company's Quality Management System. The company must demonstrate that products and/or services are developed, produced and distributed in accordance with the Quality Management System.
③ Assure customers that CICC provides services and manufactures products in accordance with a sound Quality Management System.
④The Quality Management System involves official written procedures and training documentation. It also requires all complaints to be documented and corrective and/or preventative actions to be established.
CICC Staff
CICC has a high-quality professional group engaged in the preservation and management of industrial microbial. Currently, the team contains 37 staffs, more than 35% own senior professional titles, more than 79% own a master's degree or above. They respectively engage in the classification and arrangement of resources scientific, the standardization of strains and molecular biology identification, microbial description specifications and technical standards, the construction of database and sharing network, the introduction of international strains of microorganism resources and the spread of communication and sharing work, which guarantees the normal operation of the organization.
Research
Investigation on Diversity and Population Succession Dynamics of Endophytic Bacteria from Seeds of Malt. Yang Liu, Shan Zuo, Yuanyuan, Annals of Microbiology, 2013
Luteimonas huabeiensis sp. nov., isolated from Stratum Water in Huabei Oilfield. Gang Wu, Yang Liu,Qing Li*, Huijing Du, Jing You, Gang Wu, Yang Liu, Qing Li*, Huijing Du, Jing You,2013
Genome Sequence of Paenibacillus Polymyxa CICC 10580, Isolated from the Fruit of Noni (Morinda citrifolia L.) Grown in the Paracel Islands. Youqiang Xu, Yang Liu,Su Yao, Jinxia Li, Chi Cheng, Genome Announcements,2014
Research Progress of Multilocus Sequence Analysis (MLSA) for Rapid Identification of Bifidobacterium. Ting Zhao，Chi Cheng, Inaugural Meeting of Bergey’s International Society for Microbial Systematics (BISMiS),2011
Study on Diversity of Endophytic Bacterial Communities in Seeds of Hybrid Maize and Their Parental L. Yang Liu, Shan Zuo, Liwen Xu,Yuanyuan Zou & Wei So, Arch Microbiol,
The Characteristics and Applications of Fat Thermophilic Bacillus. Xiao Wu，Bo Liu，Su Yao，Jinxia Li，Chi Cheng, Chinese Journal of Disinfection,2011
Determining the Six Kinds of Phenolic Acids Content in Phenolic Fruit Juice Using HPLC. Lu Zhang,Jianguo Chen,Xue Li, Journal of Food and Fermentation Industry, 2014
The Isolation and Screening of Endophytic Bacteria in Xisha Wild Nony Seeds. Chi Cheng,Yang Liu,Yanhua Cao,Jinxia Li,Su Yao, Biotechnology Bulletin,2013