Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

Table 1
Food Products Subject to Examination on the Content of Genetically Modified Microorganisms or
Microorganisms Having Genetically Modified Analogues
Group of Products
Depending on the
Condition of their
Technological Microflora or
Microorganisms-Producers
Group I - food raw
material,food products
and food components
containing viable
technological microflora
Field of Application and Main Types of Products
Milk, fat oil industry and cheese production
Starters, bacteria concentrate and biomass on the basis of pure cultures and
natural symbiosis of lactic acid, probiotic, propionic acid (bifidobacteria,
lactobacilli), acetic acid, leuconostoc, thermophilic streptococci and other
microorganisms, yeast and molds for production
Fermented milk products and yogurts, including baby and dietary food, probiotic,
cottage cheese, sour cream, etc.
Сheeses (all types)
Acid cream butter and products based on it
Children's fermented dried milk mixture, dried fermented milk products of mass
consumption and dietary food.
Margarine, mayonnaise
Production of biologically active food additives
BAA to food on the basis of probiotic microorganisms, biomass and bacteria
concentrate for their production
Plant-based BAA to food with addition of microorganisms-probiotics
Meat and poultry processing industry
Starting cultures for meat fermentation on the basis of lactic acid, propionic acid
microorganisms, Micrococci, non-pathogenic Staphylococci, Pediococci, molds,
yeast, etc.
Smoked and dried meat and poultry products
Fish processing industry
Fermented fish products and preserves
Bakery industry; production of fermented beverages, brewing, alcohol and starch
industry, sugar production:
Beer
Kvas, drinks based on tea fungus, etc.
Yeast
Starters for bakery products based on lactic acid and other microorganisms for
production of bakery products
Microorganisms and yeast cultures, processing aids for directed fermentation of
raw material in the production of alcohol, sugar, vinegar, etc.
Horticultural industry and vegetable products processing
Salted and pickled vegetables, mushrooms and cereals products and starter
cultures for production thereof
Pickled, salted, soaked vegetables and fruits
Fermented products based on vegetable soybean milk
Fermented soy and grain products (sauces, national dishes, etc.)
Others
Cultures of microorganisms for the use as processing aids.