To observe the putrefactive bacteria growth during the spoilage of corpse and identify thespecies of the ov
观察尸体腐败过程中腐败细菌的生长情况，并对优势腐败菌种进行鉴定。
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
Identification of spoilage bacteria isolated from sausage;
低温熏煮香肠中腐败菌的分离及鉴定
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。
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。
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
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
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。
blood poisoning caused by putrefactive bacteria; results from eating putrified matter.
由于腐败细菌导致的血液中毒。
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
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
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
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）。
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。
decaying caused by bacterial or fungal action.
由细菌或真菌作用引起的腐败过程。
causing or promoting bacterial putrefaction.
引起或促进细菌性腐败的。
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。
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。
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。
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
"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。
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
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
Bacteria can decompose organic matter.
细菌能使有机物腐烂。
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
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
