1.
Isolation,screen,identification and culture of Staphylococci and Micrococci strains from the Chinese-style dry fermented sausage
中式发酵干香肠中葡萄球菌和微球菌的分离筛选、鉴定和培养
2.
staphylococcic actinophytosis
葡萄球菌性放线菌病
3.
Characterization and Application of Micrococci and Staphylococci Isolated from Fermented Sausages as Starter Cultures;
发酵香肠中葡萄球菌、微球菌的分离筛选及应用
4.
Test of physiological and biochemical characterization on staphylococcus micrococcus from ferment sausage
发酵香肠葡萄球菌、微球菌生理生化特性的研究
5.
Streprococci and staphylocci are responsible for a wide variety of infections.
链球菌和葡萄球菌是引起各种感染的原因。
6.
The gram positive coccus are revealed predominance of S aureus,S epidermidis and Enterococcus.
其中革兰氏阳性球菌以金黄色葡萄球菌、表皮葡萄球菌和肠球菌为主 ;
7.
Detection of Resistant Gene from MRSA and MRSH Isolates
耐甲氧西林金黄色葡萄球菌和溶血葡萄球菌耐药基因的检测
8.
of or relating to the Staphylococcus bacteria.
属于或关于葡萄球菌。
9.
staphylococcal enterotoxins
葡萄球菌产生的毒素
10.
Results： The pathogens consisted mainly of staphylococci aureus, staphylococci epidermidis, Escherichia coli, streptococci haemolyticus, staphylococci haemolyticus.
发现主要致病菌为金黄色葡萄球菌、皮葡萄球菌、肠杆菌、血性链球菌、血葡萄球菌。
11.
The Virulence Regulatory Systems TCRs and SarA in Staphylococcus aureus
金黄色葡萄球菌毒力调控系统TCRSs和SarA
12.
Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish
风味咸鱼中乳酸菌和葡萄球菌的分离与鉴定
13.
The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor
葡萄球菌和乳酸菌对广式腊肠风味的影响
14.
Mutant Prevention Concentration of Three Cephalosporins Against Staphylococcus aureus and Streptococcus pneumoniae
头孢菌素对金黄色葡萄球菌和肺炎链球菌防耐药突变浓度研究
15.
Staphylococcus epidermidis has become the main pathogen.
表皮葡萄球菌已成为重要的致病菌;
16.
Resistance Analysis on Staphylococcus to 8 Antimicrobial Agents
葡萄球菌对8种抗菌药物耐药性分析
17.
Streprococci and staphylocci are re o ible for a wide variety of infectio.
链球菌和葡萄球菌是引起许许多多不同感染的原因。
18.
Septicemia Caused by Aureus Staphylococcus and Hemolytic Streptococcus in An African Lion
金色葡萄球菌和溶血性链球菌引起的非洲狮败血症