1.
blood poisoning caused by putrefactive bacteria; results from eating putrified matter.
由于腐败细菌导致的血液中毒。
2.
Isolation and Identification of common corrupt Bacterium from chilled Meat
冷却肉中常见腐败细菌的分离与鉴定
3.
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
4.
Isolation, Identification and Microflora Compositions of Spoilage Bacteria in Vacuum-packaged Beef
真空包装酱牛肉中腐败细菌的分离、初步鉴定与菌相变化分析
5.
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）。
6.
For products with pH below 3.7, the magnitude of the thermal process is based on the thermal resistance of microbial spores associated with economic spoilage.
对于pH值在3.7以下的产品,热处理强度是主要依据与腐败细菌有关的微生物芽孢的抗性。
7.
decaying caused by bacterial or fungal action.
由细菌或真菌作用引起的腐败过程。
8.
causing or promoting bacterial putrefaction.
引起或促进细菌性腐败的。
9.
however, a variety of spore-forming bacteria, yeasts, and molds are responsible for food spoilage.
然而许多形成芽孢的细菌、酵母菌和霉菌都会引起食品腐败。
10.
Eventually protein-digesting bacteria become active, resulting in a putrid odor and bitter flavor.
最终消化蛋白质的细菌成为优势菌,结果是出现腐败味和苦味。
11.
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。
12.
Antimicrobial effect of the bamboo shoots juice on food spoilage organism
竹笋汁对食品腐败菌的抑菌效果研究
13.
"Food preservation: Any method by which food is protected against spoilage by oxidation, Bacteria, molds, and microorganisms."
食品保藏:保存食品使之免于因氧化、细菌、霉菌或微生物而腐败、变质的任何方法。
14.
A fatal disease of honeybee larvae caused by one of several types of bacteria, including Bacillus alvei.
污仔病，幼虫腐败病蜜蜂幼虫的毁灭性疾病，由几种细菌的一种引起，包括：芽孢杆菌
15.
Study on the Main Spoilage Bacterium and HACCP of GDL Tofu;
GDL豆腐中的主要腐败菌的研究及HACCP的建立
16.
Bacteria can decompose organic matter.
细菌能使有机物腐烂。
17.
ISOLATION AND IDENTIFICATION OF CORRUPTED LACTIC ACID BACTERIA FROM FRESH MEAT DURING STORAGE IN LOW TEMPERATURE
冷藏鲜肉中腐败乳酸菌的分离及鉴定
18.
Study on Spoilage Microflora Change and Control Technologies in Chilled Mutton;
冷却羊肉腐败菌菌相变化及其控制技术研究