1) rot pathogen
腐败病菌
2) food spoilage and food-borne pathogens
食品腐败菌与致病菌
1.
625g /ml against tested food spoilage and food -borne pathogens respectively,and that their antimicrobia l rate was more than 90%.
结果表明,柿叶具有较强的拮抗食品腐败菌与致病菌的活性;对各供试菌的最低抑菌浓度(MIC)和最低杀菌浓度(MBC)为0。
3) spoilage bacteria
腐败菌
1.
Study on the anti-spoilage bacteria effects from chilled meat of essential oils of Molsa Chinensis;
石香薷挥发油对冷却猪肉中腐败菌抑制作用研究
2.
Identification of spoilage bacteria isolated from sausage;
低温熏煮香肠中腐败菌的分离及鉴定
3.
The predominant spoilage bacteria in Chinese Spiced Beef was isolated and identified.
对酱牛肉中主要的腐败菌进行了分离与初步鉴定 ,并通过对腐败菌在微波加热条件下的死亡特性的研究 ,探讨了微波杀菌应用于酱牛肉保鲜的可行性。
4) putrefied microbes
腐败菌
1.
The antimicrobial minimum dosage to putrefied microbes was determined respectively as follows: Escherichia coli 0.
以竹类热处理的副产物—竹醋液为原料,测定了其对食品和水果中不同类型腐败菌的抑制效果。
5) decay mould
腐败霉菌
6) Clostridium septicum
腐败梭菌
1.
The Study Progress in Harm,Prevention and Cure of Clostridium septicum;
腐败梭菌危害及防治的研究进展
2.
Diagnosis and Treatment of Combined Infection of Pasteurella Multocida and Clostridium Septicum of the Deer;
鹿巴氏杆菌与腐败梭菌混合感染的诊断与治疗
3.
Etiological studies showed that the disease were caused mainly by Clostridium oedematiens, the agent of black disease, and in less cases by the mixed infection of clostridium oedematiens and Clostridium septicum , the later is the pathogenic agent of braxy.
自１９６４年起，浙江杭嘉湖地区湖羊发生了一种高发病率高死亡率的急性传染病，仅３个县的不完全统计在一年内即死去一万余头，经病原学研究证明此病主要由水肿梭菌、黑疫的病原所引起，较少的病例是由水肿梭菌和腐败梭菌混合感染所致，后者是快疫的病原，研究工作早在３０年前结束，但迟至今日始发表。
补充资料：腐败
腐败
又称"腐烂"。有机物特别是蛋白质被细菌分解，产生有难闻气味的化合物。
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