1.
Identification of the pathogen and quorum quenching study on bacterial soft rot of colored calla lily
彩色马蹄莲细菌性软腐病菌的鉴定及其群体感应淬灭的研究
2.
mushy or slimy decay of plants caused by bacteria or fungi.
由于细菌所导致的又软又腐烂的一种疾
3.
Study on the Isolation, Screening and Identification of Antagonistic Bacteria Against Soft Rot of Chinese Cabbage;
大白菜软腐病颉颃细菌的分离、筛选及鉴定
4.
Amorphophallus Soft Rot Fungi Biological Characteristics and Severity of the Occurrence Rules;
魔芋软腐菌生物学特性测定及软腐病防治方法研究
5.
Studies on the Pathogenicity and Genetic Diversity in Konnyaku's Soft Rot Bacteria
魔芋软腐病菌致病性测定及遗传多样性分析
6.
causing or promoting bacterial putrefaction.
引起或促进细菌性腐败的。
7.
Studies on the Screening and Function of Antagonistic Endophytic Bacteria Against Chinese Cabbage Root Rot;
大白菜软腐病菌的拮抗内生细菌的筛选及其拮抗作用的研究
8.
Isolation, Identification Primary Spoilage Bacterium from Non-ferment Soy Product and Preservative Studies;
非发酵性豆制品（豆腐丝）主要腐败细菌的分离鉴定及其防腐研究
9.
Pathogenic of Monilinia Fructicola to Peach and Inhibitory Mechanism Antagonistic Bacterium on M. Fructicola;
桃褐腐病菌致病性及拮抗细菌生防机制的研究
10.
Influence of Different Seed Coatings on Soybean Rhizospheric Bacteria Diversity and Bacteria Antagonistic to Root Rot Pathogens;
不同种衣剂对大豆根际细菌多样性及根腐病菌拮抗菌的影响
11.
Toxicity Measurement for Thirteen Bactericides to the Causal Organism of Rice Bacterial Foot Rot
13种杀菌剂对水稻细菌性基腐病菌的室内毒力测定
12.
Enhanced biodegradation of reactive dye by immobilized white rot fungi Phanerochaete chrysosporium
新型细胞固定化载体强化白腐菌降解活性染料
13.
cadaver of decompose (postmortem putrefaction)
尸体腐败（尸体软组织的蛋白质等大分子物质受腐败细菌的作用而分解的过程）。
14.
Identification and Biological Charicteristics of Cucurbit Bacterial Fruit Blotch Pathogen;
瓜类细菌性果腐病病原菌鉴定和生物学特性的研究
15.
Bacteria can decompose organic matter.
细菌能使有机物腐烂。
16.
The positive bacteria in the ointments with antiseptic could be found by the method of contrifugal precipitation for col lecting bacteria.
含有防腐剂的软膏剂需采用离心沉淀集菌法，才能检出加入过阳性菌种的阳性菌。
17.
Effects of Lysobacter antibioticus on Soft Rot Disease and the Diversity of Konjac Rhizosphere Microbial Community
抗生素溶杆菌对魔芋软腐病和根际微生物多样性的影响
18.
In neutral or alkaline pH foods, such as meats, bacteria are more dominant in spoilage and putrefaction.
在中性和碱性pH食品中,例如肉,细菌在变质和腐败中更易占优势。