2) antagonistic bacteria
拮抗细菌
1.
Colonization of antagonistic bacteria on rice plants and their influence on native bacteria;
稻株上拮抗细菌的定殖及其对土著细菌的影响
2.
Inhibition of three antagonistic bacteria strains to hese mildew and blue mildew;
3株拮抗细菌对褐腐霉和青腐霉的抑制作用
3.
Control efficacies of antagonistic bacteria against chieh-qua Fusarium wilt;
拮抗细菌bio-d4对节瓜枯萎病的防治试验
3) antagonistic bacteria
拮抗菌
1.
Screening of antagonistic bacteria against pathogenic Vibrio parahaemolyticus of Pseudosciaena crocea;
大黄鱼病原副溶血弧菌拮抗菌的筛选
2.
The study on isolating antagonistic bacteria and the biological control of Xanthomonas campestris;
柑橘溃疡病拮抗菌的分离筛选及其田间防效
3.
Screening of the antagonistic bacteria of Ustilaginoidea virensand its antibiotic activity;
稻曲病菌拮抗菌的筛选及拮抗活性测定
4) Antagonistic bacterium
拮抗细菌
1.
In vitro inhibition activity of antagonistic bacterium against Fusarium oxysporum f. sp. cubense;
拮抗细菌对香蕉枯萎病菌的离体抑菌活性研究
2.
An antagonistic bacterium against Fusarium oxysporum f.
cubense)具有抑制作用的拮抗细菌———假单胞杆菌(Pseudomonassp。
3.
After antagonistic bacterium(Bacillus pumilus) was cultured in different cultural media for 48 h, their cultural filtrates showed different inhibitive effects on spore germination of Magnaporthe grisea.
拮抗细菌(Bacilluspumilus)在不同培养基配方下培养48h后,其发酵液对稻瘟病菌孢子萌发的抑制作用随稀释倍数的增加而减弱,其中配方Ⅸ发酵液的抑制效果显著高于其它11种配方。
6) Antagonistic Fungi
拮抗真菌
1.
Screening of Antagonistic Fungi Against Root-stem Rotten Disease of Vegetables and Effects of Control Diseases in Green House;
保护地蔬菜茎基腐病拮抗真菌的筛选及防病效果研究
2.
Isolation and identification of antagonistic fungi on vegetable root-knot nematodes in Shaanxi Province;
陕西省蔬菜根结线虫拮抗真菌的分离与初步鉴定
3.
The inhibitive effect of soil-borne microorganism collected from Nanning,Guangxi on antagonistic fungi G 1 and T 1-2;
南宁郊区土壤微生物对拮抗真菌G_1和T_(1-2)的抑制作用
补充资料:副溶血性弧菌食物中毒
副溶血性弧菌食物中毒 food poisoning due to Vibrio parahaemolyticas 副溶血性弧菌(又称嗜盐菌)引起的食物中毒。副溶血性弧菌为革兰氏阴性杆菌,在温度37℃、pH7.7左右、含盐3%~4%的食物和培养基中发育良好,在无盐条件下不能生长。本菌对酸敏感,不耐高温,56℃时5分钟即可死亡。对低温的抵抗力较强,在冰箱中可存活70多天。本病多因进食染菌腌渍物所致。副溶血性弧菌多存在于海水中,故海产品的染菌率较高。除食用未煮熟的鱼、虾、蟹类可引起中毒之外,肉、蛋、蔬菜等也可引起,这是因食物容器或砧板生熟食不分,与海产品交叉污染引起的,也有由咸菜和食盐引起本菌食物中毒的。常集体发病。 副溶血性弧菌食物中毒的潜伏期为2~40小时不等,大多为10小时左右。主要症状为呕吐、腹痛、腹泻,粪便呈洗肉水样或脓血样,里急后重不明显,发热轻,重者可有脱水、意识不清、血压下降等。病程约1周左右。实验室检查白细胞增多,粪便镜检可见白细胞、脓细胞或红细胞,部分病人有巨噬细胞。粪便培养可检出副溶血性弧菌。根据流行季节、进食污染食物史、临床表现及实验室检查即可确诊。治疗为对症和支持疗法,重者可口服抗生素,一般预后良好。 预防措施为:将动物性食物煮熟后再食,放置一段时间后,食前要充分加热,防止生熟食物交叉感染。 |
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条